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I over-cooked my brisket AGAIN this last weekend, and have decided I really need to get an electronic thermometer. The only question now is which one? I'd like one that gives me the grate temperature on my WSM as well as the internal temperature of the meat. Accuracy is important to me, but so...

Does anyone marinade their brisket before putting it in the smoker? I have ran across a couple of different brisket marinade recipes and I am thinking about giving it a try. Anyone have any they'd like to share? If I marinate, should I still apply a rub later on, and if so, how long before...

I am busily gearing up for the big Smoke Day this Saturday, but I have a couple of questions. First, I am planning on cooking my briskets and pork butts up the day before and serving them on Saturday, but I am not exactly sure how to go about doing this. How would you store them so they don't...

I found a recipe for making your own corned beef in a book, but the recipe calls for "pink salt". After running it through Google, I found it from an online vendor for a mere $4.89 a pound. Yikes! Is substituting plain old kosher salt an acceptable substitution in this case? I am willing to...