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Fat caps around here are always TICK!...must be 'dem Wisconsin pigs :) I trimmed the fat cap off as well as the junk in that slit this past weekend and also put fat cap down...definitely got the bark i wanted but all the meet was wayyy to dry for my liking. So i guess i need to find a balance...

And before you say it, yes the battery was still charged or i had it plugged in. 3 times now the unit has shut itself down in the middle of cooks, 2 of them being overnight cooks only for me to discover it the next morning. I can't figure out what or why it's doing it, but i'm tired of wasting...

Same for me minus the water...i'm guessing that'll be my culprit!

So i just did Chef Tom's method of trimming...both the fat cap and that slit by the shoulder bone. Crazy how much fat you you clean off with this method! Only issue i found is that after cleaning that slit and then trimming the fat cap off, the meat almost splits all the way through at that...

@MartinB Thanks for the info....and yes, i like the fat cap! Here's my plan for tonights cook based on your comments and some other reading i did last night. I'm going to run my water bowl empty and i'm going to do something inside the bowl to keep the fat from burning in it. Ill trim the fat...

Typically I use regular Kingsford blue brickets in my wsm with the bowl filled with water and I get the results shown in the picture. I’d like to get a darker, thicker bark if I could. What can I do differently to achieve that? Also, temps here in WI are hovering in their 20’s-30’s and this...

Thanks for all the replies everyone!! I used that same smoke wood a week or so ago when I did ribs and you could definitely taste it on there. So it was probably a matter of quantity then. When i do pork butts, i typically smoke till the 190's and then wrap with foil, then towels and then put...

It rested about 45min before i sliced it.

Yeah, it's not the seam fat i'm referring to, it's all the fat within the meat. I tried to blow the picture up I posted earlier so you can see it better below. See all that translucent structure in the middle?

My coal arrangement. My rub. When i pulled the brisket to wrap it. I squirted it with a bit of apple cider vinegar as well. Ready for slicing. First slices. Look at all that fat structure in there :( Snapshot of ATC details.

Did my first brisket this past weekend and I was extremely disappointed to say the least. Setup: I used a 18.5" WSM with a full water bowl. I used Kingsford blue setup with a snake arrangement and lit one end of the snake with hot coals from the chimney. I have a Fireboard 2 Drive ATC with a...

Thanks. I bought the Viper and Gurus WSM mount and love it!

Our local doctors have actually been very little help since her diagnosis, which took quite some time to finally come to the conclusion of Menieres. I have reached out to French's with this exact question, but have yet to hear back. So that's why i am asking here to see if anyone else has...

So i don't know much of anything about knife sharpening. We have 2 JA Henckels knives that are over 13yrs old that i actually got used from my previous employer. They were used for testing disposable cutting trays we were developing at the time. The edges at that time were already a little...

The simple question is this, does anyone make a sodium free coarse granual (think Kosher grain size)? Background - So my wife has Meniere's Disease which is directly affected by sodium intake, so she does everything possible to eliminate sodium in her diet. She is also potassium deficient. A...

That link was very informative...thank you!!

No...i'll look it up now. Any experience replacing salt in rub recipes with No-Salt which is potassium chloride? My wife uses that for cooking now and it's also what we've switched to for our home water softener. Just curious if that has any adverse effects for smoking.

@Joan I saw your recent post, but like other post, i haven't seen or don't recall seeing any that folks really vouched as being a good beef/brisket sorta rub. I recently read some article about the Hardcore Carnivore Black rub which sounded exciting until i saw the sodium content. I have zero...

So i'm doing my first brisket this weekend and i was seeing more and more post about people using paper vs. foil. So i am wondering, how do i use the paper differently than i would use foil? I typically do pork butts..so when they would hit 190's i would pull them, wrap them in foil and through...

Doing my first smoked brisket on the WSM this weekend using my new Fireboard 2 setup and I'm looking for a good salt-free beef rub. My wife has Menieres disease so she can't have any salt on/in her food. Does anyone have a recipe they could share of a good salt-free rub (homemade or store...