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Rubs: Grub Rub, Famous Daves & Salt Lick. Salt LIck is pretty spicy (heavy on pepper) though. Some people think it makes the meat too hot. Sauces: Salt Lick Original and Salt Lick Lauren's Spicy Recipe for pulled pork. For beef and ribs i like Austin's Own. Rudy's makes some pretty good...

Thanks Jim. Preesh-e-ate the help. They're lightly rapped and resting. Hopefully the bride can pull the rest of the dinner together in about 15 minutes... Wish I had something else to throw on the smoker. It smells so good. Hope everyone had a smokin' day!!!

Just curious what everyone suggests for internal temp to pull a couple of smoked pork tenderloins? They are right at 140 now. Been on the smoker about 1.5 hrs...Lid temp has hovered at 260 the entire smoke. Thanks!

2 hours in. all vents open. Lid temp still pegged at 310. Better put a probe in soon. What a nice day. Sitting on the front porch watching my girls ride bike/scooters. Feet propped up surfing the VWB forums. Football starting. Hope everyone had a Happy and safe New Years.

Yeah. I was surprised. It's a small butt. The wife bought it and paid a lot for a bunch of hide and fat! Only has to feed 6 adults and a couple kids. Looking forward to having some pulled pork sandwiches this afternoon. Happy New Years!!!

Wish you could get 20lb bags of the old blue. I have not had a problem with off taste, but the new blue burns down too fast for my taste. All that being said, it's still pretty reliable stuff. Just bought my first bag of CompK. Store shelves were bare. Well except for the Jack Daniels...

I love my WSM. Woke up a little late this morning. Ran outside. Filled up my chimney with Kingsford Competition (never used it before). While it started up, I loaded the ring about 2/3 full of B&B hardwood and a couple huge Pecan chunks. Never tried Pecan on pulled pork. Hopefully it will...

I have an older WSM 18 and installed a thermo made by the folks at Old Smokey. It has a huge range (100-475) & it's very accurate. Not expensive either. Good luck to all.

I used Rick's rub this weekend on a brisket this weekend. I used Chipotle pepper because I didn't have any cayenne, but it still had plenty of heat. Awesome flavor! A bump to the top for Rick's brisket rub.

Mike, As long as you plan on slicing all of the briskets including the points I think that is probably enough beef. If you figure 3 ribs per person (some will eat less/some more) at 24 folks = 72 ribs. 6 slabs of spares at 11 each = 66 ribs. You might be a little light on ribs. Just my .02...

Congratulations Scott!! Ribs look good. After doing a few low/slow briskets, try doing a couple of high heat method cooks. See how you like it. You can get a full night's sleep and still get a packer done by lunch. (4-5 hours) All you guys and your new 22" WSM's. I'm getting smoker envy...

I've got my own brisket from yesterday in the fridge. Looking at yours makes me want to go raid the fridge. Simply beautiful Jason! Was that your first high heat brisket? I've really enjoyed doing them high and fast. Not sure if I'll ever go back to low/slow on brisket. Congrats on a great...

Steve, All the tips you've received are good ones. I also might suggest you use the WSM to cook some sausage, chickens and other less expensive stuff before firing up a bunch of butts for 60 people. You can get a good idea of vent settings without risking a bunch of meat. I do not practice...

Michael, You can use any bacon you like. Obviously if you use thinner bacon, they will be done sooner. I prefer thinner bacon as opposed to thick cut, because they finish faster and give enough flavor and texture without taking over the cheese, sausage and pepper. I have never heard of...

Steve, It appears you may be getting the 2 pieces confused. In the video you linked to, the flat is the portion on the left. The flat is always the smaller (flatter) piece from the brisket. There is always much more meat on the point (deckle) of the brisket. However, it is fattier. In...

I put this tiny thing on at Sunday at 10:30 just as the temp in the smoker hit 300. Used Kingsford with a few chunks of hickory and some Apple chips. I had rubbed it with Rick H. Brisket Rub on Friday night. Had to substitute the Cayenne with Chipotle & went lighter on the heat than the...

Posted August 31, 2009 08:44 AM Hide Post I'm confused. The deckle/point is the fatty part of a packer brisket. It sounds to me like your wife picked up a flat. Dave, I'm sorry. Maybe I didn't describe it well enough. It was a small brisket to begin with, that had been almost completely...

Hey everyone. Been a while since I was on the boards. Working too much and not smoking enough. I've searched the boards for info on this subject and only come up with threads about trimmed flats. Wife bought and thawed a 5.5 pound point on trimmed brisket for me to smoke today for the fam...

Phenomenal! Any way to make this a sticky that stays at the top of one of the forums? That way it never gets lost. Happy Thanksgiving everyone!

I feel your pain Phil. I smoked a butt last night and a brisket today. Now I'm thinking about the next smoke. I think I'm going to start making some of Kevin Kruger's exotic rubs/pastes. Definitely going to keep doing the briskets high heat though. Hope dinner was good. Brad