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I will be cooking a Fattie for the first time this weekend, along with a couple of racks of Baby Backs. I think I am going to roll the fattie in Texas BBQ Brisket Blend (saw that technique in a Bryan S post). Assuming I am cooking with a lid temp in the 250* range, how long until "done" for...

I am going to try this for the first time on Friday on my Weber Kettle. I would like to ask a couple of questions (always a bit uncertain trying a recipe for the first time): 1. What cut of chicken would you recommend ? I have seen a bit of everything in the prior posts. I am inclined to not...

Rick- Sorry for the late reply..been on the road for a few days. Yes, I did go with the Butt over the Brisket. The butt was appx 6 lbs, and the brisket (flat) was appx 6lbs. I put both of them on the WSM around 8:30 AM (minion method, water in the pan)and cooked at a lid temp of appx 250*...

Brisket turned out good. I took it off the WSM at 190*, foiled it, and put it in a dry, warm cooler for about 1.5 hrs (fat cap up), then sliced it. The middle (thicker) portion of the brisket seemed a little less moist than the outer edges, but I would not say the middle was "dry." The food...

Thanks Russ. What a great forum.The advice from all of you is much appreciated. Will definitely start looking for tenderness/feel when I get in the 180* range. I have done a search (probably should have done that in the first place) for "brisket plateau" and have found some previous posts...

Thanks Rick.Could you explain a bit more about going by the feel of the probe ? Right now the probe is inserted mid way in to the thickest part of the flat. One hour in to the cook the probe is showing internal temp of 133* Thanks! david

Put my 6.5 lb brisket flat on at 8:30 am. internal temp has climed to 103* in just 30 minutes? WSM lid temp is 250* I was expecting a cook time of 1 hr or so per pound. Does brisket hit a lengthy plateau like boston butt does? Thanks!

Thanks for your responses. One more question for the group...for sliced brisket I should be cooking to an internal temp of 188 - 190, correct ?

I will be attempting a 6lb flat on the WSM this weekend. I will have the brisket on the bottom rack, below a 6 lb Boston Butt cooking on the top rack. A few questions: (1) Do I need to marinate the brisket before the cook ? I am thinking that the basting help I get from the Boston Butt will...

Yes, I tried the wings this past weekend. I followed the spicing/smoking directions exactly, and finished the wings 3 different ways to see what we liked best. The 3 ways we finished the wings after 2 hours smoking: (1) Deep fried for one minute, then added Buffalo Sauce. (2) Direct heat for...

Hello all. Newbie here with the first of many stupid questions to come... I have done 3 pork butts over the last couple of months. Have cooked them to 190, then used forks to "pull" the meat. My wife has asked me to try to do "chopped pork" next time. There was an old BBQ joint near our house...