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Good basic rub that is well worth the price. I used their fish rub quite a bit a few years ago.

Just make sure it's not a corned beef brisket. I bought a "kosher" brisket on close out and it actually was a corned beef brisket. It came out like a smoked salt lick.

I did use Duraflame for an overnight cook and also for some grilling. My local supermarket had some punctured bags reduced to $1.99 so I figured I would give it a try. Not bad and yes it did hold the temperature quite well. The only thig I noticed is that it lit very quickly in the chimney...

Fat side down IMO, less rub loss.

Any good stout or porter plus heavy metal on the cd player, no kidding.

Super, glad to hear all came out great.

I do mine at 350 without the water pan and use an aluminum pie pan as a drip tray, perfect every time. Skin nice and crispy too. Charcoal pan a little over half full and fully lit. I am curious how the skin turns out at a lower temp cook. Let us know.

For my kid's birthday parties and block parties I always do one brisket packer of 12 to 14 lbs and two pork shoulders and that is for 20 to 25 people plus leftovers for me and "doggie bags" for the guests.

My old coffee tins work fine, I just poke some holes in the plactic lid to drain out the liquid. An overkill gadget indeed.

Briquettes only for me. I tried lump but the temps varied too much and a fair amount fell though the grate. I am using Steak Master "orgainc" charcoal now and it produces way less ash than Kingsford.

Noem search this board for "brat boats", killer recipe. I smoke them(I use my home made ones) without out the water pan and they are done in 2 hours and no more.

I have used the oil ever since I saw that episode first run a few years ago, it seem to speed things up a bit IMO. I use my old deep fryer oil on it(not rancid though!!!)

Rick, I had the brats nestled on a roasting rack on the top grate with a drip pan directly underneath the rack. Search this forum for the recipe and you will not be disappointed.

Today I smoked the godly "brat boats", a recipe that was posted on here a few months ago and I did them sans water pan. I had all bottom vents closed and the WSM did not go below 330 degrees(outside temp 52). I did "preheat" but I only used one chimney full of Steak Master organic bricketts. I...

For anyone in Pennsylvania, the Harrisburg PBS has an ample supply as of last month at $4.00 a pop.

Thanks for the great recipie. I have been making sausage for four year now and I will add this to my collection. My only question is why tender quick as I have not seen this in "fresh" recipies yet? Is this so vital that if I omit this will it fail?

I stopped soaking too and notice no difference as well.

It was corn cobs. I tried it last year and I think it is overrated by alton. Not that much smokey flavor and it stopped producing smoke rather quickly. Try it but do not expect that much out of it IMO.

Tony, I did try that method last weekend and a million thanks again, they were amazing. I only think I may add a touch more smoke as I was gunshy doing this the first time with the brats.

Tony, thank you so much. I have looked at many different ways to cook brats but this amazing. This will be supper tomorrow at my house!!!