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Gentlefolk, Thank you all, once again, for the advice. My rib smoke was delayed until this weekend. Basically, my guests had something come up and then were out of town and then SxSW happened. Now we can finally get to the task at hand. My guests are actually my neighbors. They have been...

Gentlefolk, I have had excellent success brining my pork loins and tenderloins before smoking them. As loin-ribs come from the same region of the hog's body, I wonder if they would profit from brining? Brining does not appear to be part of any of the rib recipes I've found. Any thoughts...

Fellow Smokin' Folks, I did a Costco packer brisket last night, Friday, using the high temp. method. I'll be doing chicken leg quarters tonight, Saturday. Pork tenderloins are on deck for Sunday night. They'll be our main course and I'll also bring one as a cold appetizer to my friend's...

Folks, I did the High Temp smoke last night. My community of tasters verdict is that it was good but not as good as my slow cooked briskets. It was better than restaurant brisket but I've done better. Part of the taste difference though may be due to me using a friend's rub. It was saltier and...

Kevin, To paraphrase from my friends and family: "That was fabulous brisket. When are you making the Pappardelle?" Thanks for a recipe that is now a family standard. Andrew

Folks, This spring I started purchasing pasture raised briskets. My 'personal rancher' had never sold them for smoking before. She usually had them ground into hamburger. Hence, she had little advice to provide. I think I've finally, after 5 briskets, 'cracked the nut' on how to cook these...