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I usually add some liquid when foiling a brisket, especially if it's only the flat. I've been making a marinade based on the recipe in Wicked Good Barbecue. Their recipe calls for a 1/4C of canola oil in addition to the usual flavor boosters (beer, beef stock, rub, ect) Is there a reason for...

I picked up a bottle of honey powder the other day. I've been trying it out in a few different bbq applications with mixed results. Yesterday I tried some yesterday in a chicken rub. It ended up with a mild bitter taste with no real honey flavor. Can maltodextrin handle 300f temps? Or was the...

A friend of mine recently brought me some Cubeb Berries, Grains of Paradise and Long Pepper. I'd like to use them to make a beef rub similar to bigger badder beef rub . Supplies are limited and I have no idea where to start. Any help from the experts would be greatly appreciated.

I picked up some pork jowls today. I'm planing on making Guanciale. Most recipes call for hanging it in a "cool dry place" or "not be warmer than 60F". I have a cold room in my basement that has a constant temp of 45F. Is this too cold? Are humidity levels crucial to the drying process? thanks!

I picked up a half skinless boneless turkey breast. It's sitting in brine right now. I plan on cooking it at 275-300f this afternoon. Should I roll and tie it before I smoke it? Or will it stay reasonably moist if I just rub it and throw it on?

A few weeks ago I made pastrami as per Michael Ruhlman's charcutrie recipe. It turned out fantastic except for a small one inch section in the very middle of the brisket that didn't cure. What went wrong? I used the point for the extra fat. Due to timing issues I left it in the brine for...

It's Grey Cup up here today and everyone wants BBQ for their party. I'm doing two 7-8lb buts and a brisket packer for various people today. This is my first cook this big. How do you fit it all on your 18.5? I have the brisket on the top rack. I have the two buts on the bottom rack. The only...

Canadian Tire has Seal-a-Meal food sealers on for 40% off this weekend. http://www.canadiantire.ca/AST...cale=en#BVRRWidgetID Does anyone have any experience using one? The online reviews are mixed at best.

The other day I went to my local Safeway to pick up a brisket flat. The usually have 7-8lb cryovac flats with a nice fat cap. It took a little bit of explaining but eventually one of the butchers returned with a big thick 10 pounder. It was trimmed more then usual and had a lot of liquid in the...

ARG! I just dropped the lid for my WSM. Of course it had to land rim down on the corner of the concrete sidewalk. It was bent slightly out of round and has a chip taken out of the porcelain. I managed to bend it back the best I could while trying to keep my fire from raging out of control as I...

My parents are thinning out their raspberry patch this weekend. Has anyone ever smoked anything with raspberry wood?

I picked up a 5lb brisket flat at the farmers market a few weeks ago. I'm going to cook it today. I was going to try it hot and fast. Then i remembered reading a recipe for plugged brisket in "Legends Of Texas Barbecue" cookbook. The recipe says to remove some of the hard fat and cut it into...

I'm doing a small boneless pork shoulder for pulled pork sandwiches. I'm on my way to the store and might pick up ABT fixings. happy Canada day!

The current issue of Saveur magazine is dedicated to all things BBQ. Included is Tuffy Stone's competition rib recipe. I had a package of back ribs sitting in the fridge so I decided to give it a try. Usually I just rub my ribs and throw them on the WSM for five or so hours at 275f, easy peasy...

It seems like no one here uses water in their WSM. I've always used water and hate the clean up after. Today I took the plunge and picked up a 14" clay saucer at Home Depot. I'm doing a test cook right now with a few racks of ribs. So far, really good. It's been going for 2 hrs at a steady 230f...

I bought a few cheap ($20) PC brand probe thermometers a while back to use for bbqing. I've noticed the temps are sometimes way off. If the probe isn't fully inserted into the meat they seem to be picking up the temp of the cooker. I did a small pork shoulder yesterday and the probe thermometer...