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After 9 months unemployed, and several months before that just lurking and shirking my BBQ duties, I am back with a brand new job as of this week! And to celebrate? Two butts on the WSM! I wake up this morning at 8 to find: Two buts, mustard and rub staring back at me. Life is good!

I have just done my second Turkey smoke. DigiQII, Hardwood lump, 350 solid on the grate to 160 on the breast. 3 to 1 Cherry to Hickory. Moist, juicy, succulent, PERFECT bird. Most flavorful and delicious bird I have ever tasted. Ever. I could have used the skin to patch a WET SUIT...

Long post, but much thanks. Thank you to Kevin, Bryan and Craig for talking me into it. I thought I would write this to help clarify some points for new and old alike. I hope you all find this helpful, or at least find a point or two that might convey something useful. Sometimes things are...

Ok, had this thought this morning when I woke up (I think I am dreaming about Q regularly now...): Why not take a butt, and cut it in half? Or in 1/3rds? Rub each piece, then throw it on the WSM for low and slow... Should take less time because it is less mass to heat. But should result in...

I have done four searches now and can't seem to find what I am looking for. I have a brisket point, chopped, and am not sure how to 'burnt end' it....without potentially destroying it... I have a foil container and will just toss them all in there and let them go to town.... Anyone got a...

Foiling BBQ in the middle of a cook: Tightly surounding the entire piece of meat? Tighly foiling the lower half of the meat for a meat shield? Are you trying to create a complete foil 360 degrees around the meat? Are you trying to seal out or seal in? Or are you simply trying to make a heat...

So, I throw a 12 lb packer over high heat, 2 1/2 hours in I go to seperate the flat and point. I follow the seam of fat and try to bend it back--I end up running almost the whole length of the flat. I think I split the flat in half.... I have no idea at this point what is what.... I haven't...

So I had a real conundrum this weekend. I put a brisket on. 6.8 lbs. Cryovac flat from Costco. It was smaller in that it fit on my top grill with no real problem. It was almost uniform thickness (about 2 inches) throughout. Good stuff. So I took it home, rinsed, toweled it dry, went berserk on...

So is it ready to dive in and use yet? or not? I was reading that it was still too buggy with the latest version release. Anyone got any more info on that? (Last thing I need is more twitchy software in my life right now...) Thank you.

Ok, I get rubs and I am wrestling with the notion of rubbing or not rubbing, but I have seen the topic come up on occasion of making a paste. Or, starting with a mustard slather and then using the rub there and it becomes a paste. I can understand how this could make a might tasty bark, but one...

Buts and ribs? Sure. But given that two of the best briskets I have ever had were salt, pepper, hickory and love as the only ingredients, to Rub? or not to Rub? THAT is the question. Does it REALLY add that much? will it enhance the flavor of the meat THAT much? Simple like onion, garlic, s&p...

I guess I don't have the stones yet to cook brisket over high heat. When it's done it's done. Thermometer pushed in should enter like it's going into room temp butter. Will this same method work for low and slow brisket? Will it eventually just 'soften up' and come apart on you at 250 for 14...

I did 2 dozen ABTs, 6 ears of corn and a bone-in turkey breast on the WSM last night. I have a few observations and a couple of questions. Smoked using lump for the first time (Costco Original Charcoal Company lump.) Lump was MUCH slower coming up to temp. Lump was MUCH harder to light. It...

What temp do you cook your ABT's at? and for how long? I have read anywere from 225 to 550. And I have read anything from 1/2 hour to 3 hours (4 in one case). And how much smoke do you put on? This weekend there will be some. just gettting a feel.

I have done a lot of research and I have run into the following sentiment (I am paraphrasing): "Well, you want to smoke your bird breast side down for X amount of time first, and then flip it breast side up for the remainder of the cook." Supposedly this evens out the cook times for white and...

I am a Guru user. I basically start every cook with a ring of charcoal, and a small amount of charcoal lit. LAst cook I did was a high heat brisket and after 4 hours of cooking I pluged everything and the next day when I came out for cleanup I still had 2/3 of a charcoal bowl of K left. No...

So I did a 12.8 lb packer in the WSM yesterday. (I thought it was cowzilla...I just had to have it.) Um. Question: How in the heck are you supposed to get that thing to fit on the grate? I had to kinda twist it and crimp one end, and then use a match stick to put the lid on one side and kinda...

When you are doing the temp/probe check on your brisket you need to take into account physics. Two objects cannot occupy the same space at the same time. I took my probe on check #2 and poken it here, then there. And as one last check I poked it stright down through the meat...still a little...

So I see all of the ideas regarding a high heat packer. But will the same technique work for just a flat? Take it to 170, foil, then check for done every 20 minutes. Yes?

Ok, I just did a packer yesterday. To be honest I was dissapointed with the point. It was gnarled with fat to the point that it was almost no salvageable meat. I know that they can smoke at different rates, but what do most people do with the point? Just cook it into oblivion to render out all...