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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Heat deactivates bromelain. If I use canned it has already been deactivated due to pasteurization. If I press it fresh it is deactivated when...

Brad, just stock up on any spice or herb in whole seed, berry, or leaf form. Such as cumin, coriander, bay leafs, whole berry black pepper...and I recommend tellicherry. So on and so on. Also check out the dried peeper selection...some of these you may need to dry out in the oven a bit more..but...

let it rest for about 30 minutes with a loose foil tent, then wrap tight with foil and place in cooler wrapped in towels. Carryover heat will be a bit more with a high temp cook than with a low and slow cook so you need to let it cool down a bit before putting it in the cooler... I usually do...

Leif, I do not have a ton of experience with pulled pork, but the last one that I did, I just nuked enough leftover to make a sandwich or two. in my opinion, pork reheats very well. You could do as mike said above or you could heat it back up whole either way should be ok.The whole butt would...

I agree, mesquite goes very well with beef...but it should be used sparingly when smoking...in my opinion. The lump should not be as strong as with using the unburned wood. Weldon

Nice looking brisket. Yep, I agree about saving the juices, unlike pulled pork, brisket tends to dry out more when reheated..or at least in my experiences . Keep smokin...you're doin a fine job! Weldon

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sure you could...

I have several BBQ books, but most of what I have learned has came from forums such as this. In fact, since I own a WSM, most of what I have learned has come from this site. Weldon

I agree. This thread is so informative, in fact, it helped change my out look on smoking...I'm now officially a high heater . And a special thanks to Kevin, Brian, Craig, and everyone else who contributed to this thread. Weldon

Next time try a higher cooking temp. If you are not comfortable doing a high heat brisket (325-350 degrees) then do a moderate temp cook (250 - 275 degrees) My briskets have come out better since I started cooking at higher temps, usually around 250, but I have recently cooked a 12 lb brisket at...

I think that's the definition of Texas Restaurant Brisket... bland slices of beef used to convey BBQ sauce to your mouth. I really like the sauces at some places so the end result isn't half bad, but in general I don't like an entree where the only flavor comes from condiments...

Man that looks great!!!!! I love shrimp and butter. I occasionally make Sicilian scampi that I got from a copy cat site that is similar to Olive Garden. It is served over bread. It does not have as much butter, but this recipe brings me back. Mmmmmmmm Weldon

I can't say I've ever had 'great' barbecue in Texas - not commercially - though I've had some I'd call better than passable, out of the few hundred places in Texas I've tried! I quite agree: when one thinks 'Texas' one conjures notions of good seasoning. This is definitely not the norm...

I see. Most places around here are bland. not all but most. you have to count on the sauce. Don't get me wrong, there are some great bbq places here in Texas, but for some reason, they just do not put enough seasoning on their meat. Weldon

I've never eaten there but according to another forum post, they had cayenne. You can hardly tell that there is cayenne in the seasoning, or at least I could not. I usually do a more complex rub...but decided to go simple with this particular seasoning. Of course, I could not go without onion...

Labor Day weekend I did a HH brisket and I kept the rub pretty simple. I used a rub recipe that is said to be close to Kruez's and Smitty's. I sprinkled on onion and garlic flakes seperately. next time I will mix in the garlic and onion and I will go with granulated powder rather than minced...

Sometimes I do, sometimes I don't. I am playing around with my technique. I will now "always" foil a bad cut (select and/or thin flat). It seems to help the brisket with the tenderness and moisture. There are pros and cons to foiling, but I feel that the pros out weigh the cons. JMO Weldon

I agree with Larry. Time per pound should remain the same as a guide, then cook until tender. If time is the issue then you may want to concider a high temp cook. I did one Labor Day weekend for the first time and it turned out awesome. I did a 12 lb whole brisket in 4 hours. It turned out moist...

I own it along with a few others. It is loaded with tons of recipes. He has whole chapters dedicated to rubs, sauces, slathers, and each type of meat. In my opinion, it is worth getting. I also like "Smoke and Spice" by the Jamisons. It is also loaded with recipes. I also own "Peace, Love, and...

Here is a good site with reviews and photos http://www.roadfood.com/Restau...aurantname&ps=1&s=AR Weldon