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I picked up a brisket at the store yesterday to do for a family thing on the weekend. It's 16lbs. I figure a pound or two of fat will be trimmed off. Does the high heat method work well with huge briskets too? Can it really be done in 4 to 5 hours? Thanks, Mike

I did some ribs this past weekend. All I did was put some salt and pepper on. Just a light application. They did not taste good. I also didn't put that much wood on. One chunk of hickory and two chunks cherry. It just didn't taste good to me (or smell that good cooking). What does Creosote taste...

First off, I am no expert on this topic. Just looking for some incite. Why is it that the BBQ joints in Texas can cook with nothing but oak logs and it is not over-smoked. However, putting on more than a few chunks on the WSM can over do it. Obviously there is a size difference between the WSM...

I've done a few cooks on the WSM now. Brisket, pork shoulder, cornish hen....and ribs. My problem is with ribs. They always taste way too overpowered from the rub. I've tried a couple different rubs and still get the same result. Maybe I'm putting too much on? Any suggestions? It is always way...