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Quick question...I've done plenty of high heat flats in the 7 pound range, and they turn out great. Sam's finally had packers available, so I grabbed one around 11.5 pounds. I'd like to cook the flat and slice like I normally do, but also take the point and make burnt ends. The question is...

Started an overnight (brisket and butt) last night around 10PM, went to bed with temps steady at 250. Woke up at 7AM and lid temp was at 180. Brisket temp was at 145. Is it safe to continue on with the cook, just get the lid temp back up to 250? I stoked the fire and added some K, and temps...

Just thought I would share a few pics. I've been doing a lot of high heat briskets lately, they have been out-of-this world. Moist, flavorful, nice smoke ring, and a cooking time of 4 hours. Here is one before foiling: I took that one to my brother in laws house for a party, he cooked a...

running a high heat brisket, around 7.5lbs. Started at 8:15. Is now 10:40 and brisket temp is around 170. Not planning on eating until around 2 or 2:30. Should I foil to keep the brisket moist, knowing that it will speed up the cook? Or should I drop temps back down to 250-275? Foil and drop...

I've been commisioned to do brisket for a few family functions over the holiday weekend. I have a few questions I was hoping could get answered: 1. I have always bought flats from Sams. Never done a whole packer. Is there any difference in quality of meat from the flats at Sams and whole...

What to do with leftover pulled pork? How 'bout some simple BBQ nachos. Chips, cheese sauce, pulled pork, BBQ sauce, and jalapenos. Simple and outstanding.

And I do mean mini...I have a 3.6 pound butt that I found on sale smoking away and getting ready to put a 1.75 pound Tri-Tip on. I'm not sure if I have ever fired up the smoker for this small amount of meat, but I should be eating good tonight regardless.

Happy Father's Day to everyone on the board. Don't forget to milk the day for all its worth. Oh yeah, I put a 7lb brisket on at 6:30am. The wife saw me and said, "its Fathers Day, you aren't supposed to be cooking today." Whoops.

So the wife and I took a trip to Memphis this weekend. Of course, the MIM championships were last weekend but we had prior obligations. Still, the trip this weekend was a blast with plenty of good food and drinks. Also, because of the trip I didn't get a chance to cook on Smoke Day, but made...

I cooked up a 5lb flat last night for dinner, made some great sammies. I have a ton of leftovers, wondering what i should do with them. I am having a party on Sunday, so incorporating the leftovers into the party food would be great. Here are some thoughts: Burnt Ends - Can I just take some...

Having a small get together next weekend for my mother-in-law's 65th birthday. Will probably be about 15 adults and 12 kids. Will do dogs and burgers on my Brinkmann grill, mostly for the kids. I planned on firing up the WSM for 2 Boston Butts, starting the night before, and also doing 6-8...

Finally have some decent weekend weather. I have a spiral sliced ham leftover from Easter that I plan on throwing on the WSM. I also have some ground beef and am thinking about smoking a meat loaf as well. Anything else I should try given the shortness of this cook? I thought about picking up...

Ok, I have a 8lb boston butt, a 5lb brisket flat, and 3 racks of baby backs. Plan is to be eating around 4PM Sunday. I'm going to cook the butt overnight, start around 10PM or so. I'll throw on the brisket on the lower rack around 7AM on Sunday, and add the ribs last around 11 or noon...

I have a frozen butt (probably 7-8 lbs) that I took out this morning and sat in the refrigerator. How long will this take to thaw completely? I was hoping to cook late Saturday night or early Sunday. I know I can try to quick-thaw by soaking in water and changing the water regularly. I've...

Was thinking tonight if there was any way to take a (somewhat) St. Louis tradition of Pork Steaks and be able to come up with a unique twist on it by smoking them on the WSM. Most people outside of St. Louis have never even heard of pork steaks, but in the St. Louis area it's just as much of a...

Picked up a 8.5LB picnic at my local supermarket this morning. I plan on going home from work and trimming the picnic and applying the Souther Succor Rub (found in the Renowned Mr. Brown recipe). I also plan on injecting with the Championship injection found on the front page. Then I'm going...

The wife (bless her) got me a WSM for my birthday, and I fired it up two weeks ago for a Saturday afternoon cook. This was technically my second cook (first cook was Soy Glazed Flank steak from the Smoke & Spice book at the wife's request), but the first real 'authentic' smoke session. I did...