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Medium heat (275 deg) is how I cook my briskets as that's where my 22inch seems to settle in on long cooks. Each vent about 1/3rd open. Top wide open. Cajun Bandit replacement door. Foil at about the six hour mark and start probing for tenderness. Rest an hour or so. My cooks average about...

One of our favorite ways to eat pulled pork is to add a can or two of the Herdez salsas. The salsa verde seems to work great with pork when making soft tacos. It's pretty widely available around the US. Their casera salsa is for those who like tomatoes vs tomatillos. Neither is hot with...

Fresh steamship leg-o-pork and a turkey on the WSM 22. Randalls has their Ranchers Reserve whole bone-in ribeye in cryo at $3.99/lb so may do that on the Fire Magic rotisserie. Randy

Like an earlier poster said, just cook it to desired doneness by monitering internal temp. It's already tender. My 22 likes to hum along at 275 deg and I get a nice exterior w/o any additional searing, etc. Typically just salt, pepper,a single piece of pecan smoke wood and Kingsford. I...

I have cooked them on several occasions now. All supplied by SRF. My opinion (echoed by other BBQ'ers who've had them) is that they make some of the best briskets ever. They just seem to come out perfect everytime and, more importantly, they taste better. I sometimes find brisket to be...

They have it fixed now.....and are giving a 15% discount to repeat customers. Two wagyu briskets on the way to Houston. Randy

I only buy one commercially available rub (which isn't salty at all and made here in Houston). So I can't the say the issue I'll describe below applies to rubs, but it definitely does to some BBQ sauces and marinades. When someone develops a product like a sauce, etc that he believes can be a...

I'm with Kevin 100% on the overemphesis of getting to the "right" temperature to get a properly cooked brisket. I've employed low&slow, medium heat and high heat methods with good success. I usually use the medium heat method with some foiling near the end. But the best use of the temperature...

To answer the original Q ...... experience! I cook mostly packer briskets and BB ribs. I've found that 275 deg at the lid gives me good results in a manageable amount of daylight time (I'm not a late night or overnight guy). I will also use foil as necessary based on available time or to get...

As stated above, there are many ways to prevent damaging the wood deck/starting a fire when using the WSM on a deck. It is more difficult in selecting a placement that doesn't interfere with your neighbor's use of his deck above you. Perhaps cooking something for him might make him more...