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I can't confirm that. Maybe it's just me, but I just put a packer cut on fat side up and don't do anything to them (outside of a wet rub before they go on). I stick a Polder in the thick part of the flat and pull at 190, cooker running at 200-225 (uusally toward the high side of that). I've done...

Stevie Ray Vaughn and Shiner Bock, while cooking brisket. Duh.

It's very difficult to peg a certain amount of time per pound, as what really matters is the thickness in the flat. A thick 8 pounder can take longer than a thin 12 pounder. I usually go to about 185-187 on a Polder in the thickest part of the flat if I am going to rely on temp alone. Remember...

See: http://www.recipehound.com/Recipes/1312.html

Go to your auto-parts store (or discount chain that has an automotive department) and get one of those plastic funnels with a long hose on it like you might use for transmission fluid.

I'm sure I'm a bit late with my reply to be of much help, but you can partially cook the first two, refrigerate, and finish in the (GASP) oven while the other two are in WSM. Not perfect, but it works.

Sadly, I have been faced with this very situation and I'm sorry to say I failed to live up to the same ethical standards I profess to endorse. It was at Wal-Mart, and the baby-backs were marked "beef-back" ribs @ $1.29 / #. May God forgive me.

I've done both, and found them about equal, with a slight preference going to the Boston. Picnics tend to be larger, and cheaper, so I usually go for these if quantity of finished product is an issue. For smaller groups I usually use Boston.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Theresa L: Lye soap, ha ha, or else........meat scented candle? <HR></BLOCKQUOTE>"Brisket Bouquet" by Yankee candle.

Excellent suggestions, but since I don't flip/mop or open the smoker for any reason until the Polder tells me it's done, why are you guys are trying to make more work for me? Sigh, this will require more adult beverages..... I might try staking it per Chris' suggestion. I wonder if I can just...

Hey Robert- That's the same way the Hawaiians traditionally cook wild boar (or these days a domesticated pig) for a luau. They use lava rocks, and wrap the boar in Ti leaves, but the it's basically the same method. Also the origin of the term "pit" barbecue.

Boy, that's a big one all right. I've read here many time NOT to let the Brisket touch the sides of the cooker or it will burn. I have to say though that I've never run into that problem. Sometimes I do two large briskets, which doesn't allow you to use the "between the handles" method. For the...

Try this: http://www.virtualweberbullet.com/brisket3.html

I just double bag the ashes, and pour the water pan into it. The ashes soak up the liquid pretty well. Never had any leaking problems. Not elegant, but it works for me.

I've done several tenderloins, pre-marinated, self-marinated, and just with a rub. All came out great.

Read the description carefully. If you can find one in the store they're usually cheaper. http://www.thebrinkmanncorp.com/acb/showdetl.cfm?&DID=8&Product_ID=92&CATID=6

In my experiences with lump I've found it costs more, requires more attention as the temperature is more eratic, and generally burns hotter than I like. I see no advantage. I imagine that some smoke flavor is realized from lump, but nothing that can't be achieved with wood chunks. I gave up on...

Russ, I guess what Jim and I are saying is don't get too hung up on that temperature target. It's a guide. No need to hover over the Polder and pull as soon as it clicks over to your target temp. Barbecueing has elements of both art and science. Most people learn the science part first. I'm...

I've cooked a great deal of brisket, and after experimenting cooking to different internal temperatures I have come to the conclusion that 180-185 is a bit low for me. For a long time I did use the 180-185 target and it's cooked and tender enough to pass, but still not quite where I want it to...

I believe the 140 degree / smoke ring formation issue originally applied primarily to brisket, as this is often one of the criteria fans of this cut use to judge the quality of the cooked brisket.