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This looks EXTREMELY tasty! A cook well done. -mike

Bob, Kevin hit the nail right on the head. The reason we all do what we do is because we want to be "wowed" by what we cook. If brisket is not your thing (right now) than you should chase what is your thing. Kevin's recommendation about using beef short ribs is a good one. They are very well...

Ah! The maiden voyage! Maybe I should get an 18.5 WSM just for that "New Smoker Smell". Have fun Chris -mike

Fair enough Kevin. You are certainly entitled to your opinion and it sounds as if it is one based on experience. I hope you have an experience that changes your opinion though. The further south you go, the hotter it gets. -mike

Hey now ... keep it civil Kevin. -mike (Native Texan)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Bridgman: Do you have a thermometer for measuring internal temperature of the meat, and are you using it to determine when the meat is ready ? If...

Sid, this post answered all my questions on this topic. I am planing to give RSC a try on my WSM tomorrow and now I have not only a plan, but insight into what to expect. Sometimes its good to know how to build a clock. Thanks, -mike

I've not had mine long, but the only issue I have had is sync loss when the receiver is on my desk surrounded by three laptops with wifi connections. I will learn more tonight as I will be doing an overnight brisket and hopefully the receiver will not leave my nightstand until morning. -mike

Directly over a very hot charcoal or wood fire, flip when you get the amount of char you want, pull when the other side looks the same, wrap in foil to rest for 10-20 minutes. Slice thin (thin is important because flank can be chewy sometimes) on the bias and across the grain. Yum-O-Licious...

I don't think I would let them sit out for an hour regardless of whatever technique is used afterward, except reverse sear. Now if you are doing two steaks, you are positioned to perform an impressive culinary experiment. Choose one technique for one steak and another for the other steak. I...

Doesn't look overcooked to me. Smoke ring is very nice and the texture looks loose (as in not dried out). How does it eat? An I really like your yard gnome. -mike

Hey Tom, That sounds very much like my one HH Brisket attempt. But as all things barbecue, your mileage may vary. -mike

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hayden McCall: Getting a little psyched, and a little nervous about my upcoming cook this weekend. Hope all goes well. I'm going to try to cook this...

Historically I have been a lump user. But I've learned lump is not the best choice when it comes to my WSM. When I first got my WSM I bought four bags of Kingsford blue (Lowes buy one get one free). I noticed an unpleasant taste in the food I cooked. I just burned through the first two bags...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Billy Sistrunk: Good morning! Yesterday was my first whole chicken on kettle. Created a brine and let it sit for a few hours submerged and created a...

Happens this way it does. -mike

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Cecil: Pinny, I place the chimney starter over the burner of my turkey fryer or on the burner of my gas grill. hot coals in about 10 minutes...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: I'd say you should be pretty proud of those. They look great - can't wait to hear how they tasted. An order of magnitude better than my first...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike): Jeff, y9o9u didn't make any mistakes, and we all need to learn from experience. I've had smokes that wouldn't get hot, and...

The cook is done, the brisket has been sliced and served (to Grandpa Tom at least, Lisa and I will eat later). First the pics: Less juice after the rest than I expected. The color and general appearance of the brisket is good. I now see why others have recommended trimming the fat for...