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Okay, I have this vac-sealed bag of brisket that I defrosted in our "normal" fridge. By "normal" I mean the one that gets opened multiple times a day. Especially so when you have a 5 year old in the house! I defrosted this bag on the 5th of this month and it's been in there, unopened, ever...

Hey Harry, It's been one of those techniques you know about but that you're not really supposed to discuss without the guilt/reprisal of possibly giving away somebody's secret weapon. I think between the Pitmasters show featuring it as one of "Trigg's Secret Sauces" and all of the folks who...

One of the things I've always admired about you Harry is your willingness to put most of what you do in a comp right out there in the open for the spectators and even some of your competitors to view. You carry on almost like your giving a class. I had heard this about you but had the chance to...

... but if you were to change up for say, a larger or insulated type cooker, what type would you choose, and why? Just curious. Thanks Harry!

I've always wanted to, but have yet to try to make a batch of Chinese spare ribs or a teriyaki style rib. I'm looking for something that is pleasing for folks who don't like a bunch of heat, but that is adaptable enough I can add some (asian inspired) heat if I wanted. Any suggestions would be...

As you may well be aware the PM show got a lot of competitors switching over to Wagyu or Prime briskets. I'm still on the fence about the whole matter. What are your thoughts or preferences when it comes to comp briskets? Thanks!

Your opinion please. Thanks for giving us a chance to pick your brain Harry! Regards, Rick (one of your neighbors at the Royal)

My favorite in the StL area. Good food with a tasty sauce selection, homemade sides including fresh cut sweet potato fries, and Mike and his crew are great hosts. All set in a laid back, bluesy atmosphere. Highly recommended! Pappy's Smokehouse 3106 Olive Street St Louis, MO 63103 (314) 535-4340

I was using a WSM I bought off of CL the other day. The previous owner had mounted a decent quality therm in the lid opposite the lid vent. When using my "tested" ET-73 in the vent hole I was reading an average of 15-20* higher than the mounted therm. The only thing I can come up with (other...

Does anyone smoke pot roasts New England style? You know, the kind Mom used to make in the oven with a big pot (or bag) w/potatoes, onions, and carrots mixed in. Then topped with a nice gravy made from the drippings. Any recipes for the smoker that replicates that? Thanks for any suggestions...

Found me a Weber Ranch kettle on CL yesterday. It's missing a locking caster on the front (replaceable) and part of the lid's lip has some damage from being dropped (not enough damage to affect the seal though). Other than that it's in perfect "used" shape. I drove an hour and paid $200 for it...

Call me a rookie, but for the life of me I can't get a super sharp edge on my knives using a steel. Mostly I want to be able to achieve and maintain an edge on my two Henckels. Eventually, my main collection will be all Henckels but for now, the rest of my knives are these cheapo "Old Homestead"...

I'm going to cook up some whole briskets Fri. night for a party Sat. afternoon (5-5:30) and I'm only supplying the meat. They've requested it to be sliced, but if I decide to add some burnt ends into the mix I'm quite sure they won't mind. I'm figuring on about 1/3 lb of meat per person. So I'm...

I noticed in the turkey breast thread that the guys were talking about various ways to use wood chips in their smoker. Everything from soaking the chips to using tuna cans. And I remembered something .... I believe it was Ray Lampe (Dr BBQ) who said he used dry wood chips mixed in with his...

My co-worker and good friend was looking for a smoked pastrami recipe to try out so I sent him here. He joined and wound up using Chris's recipe and like most of the recipes on this site it turned out great! So he wants to do it again but there's been a little snag in the process. Thing is he's...

Hello folks! I got a question for y'all. I'm serving some butts and brisket at a party tomorrow. I started cooking last night and I'm prepping, wrapping, and cooling today. I'll reheat tomorrow just before serving. Here's where I'd like your opinions or advice: Although it's easier to go ahead...

I remember reading somewhere about Sam's (?) turkey legs. If I recall correctly they are already seasoned and maybe even pre-cooked. I got the impression they were pretty tasty and great for vending. Any info would be extremely helpful. Thanks! Rick

First off, is there an easy way to separate the point from the flat on a cooked, rested, and chilled brisket? Secondly, for those of you who chill then slice your briskets on an electric meat slicer: Do you slice up the point right along with the flat? I prefer to separate the flat and the...

I'm taking spares over to the in-laws today. Problem is I overslept by about an hour. I've got six StL cut spares. I'm going to try and get them done in as close to 4 hours as possible. Using my FE100 I'll be cooking at 275*. I'm thinking 2 hours on the grate, 1 hour in foil, and hopefully 1...

I've noticed that a lot of people say that if they want pulled or chopped beef that they would rather cook a chuck roll instead of a packer brisket. I'm assuming part of the reasoning is because the general rule is that brisket should be sliced and not cooked to the falling apart stage. I've...