Search results

For what it's worth, unless you are in an area where there is huge demand for brisket all year round, I have found that the availability of packers is seasonal. Here in Knoxville, I usually find them in mid summer, then just as quickly, they vanish, only to be replaced by these puny little...

My mistake. Seemed like a sure bet considering the subject matter and the name. I'll be looking into foil and a high heat cook for the next one I suppose. Thanks for the correction. Prosit!

I think I'll safely assume that this is THE Paul K - and just the man to answer my brisket dilemma. I smoked a 14 pounder over the weekend on my WSM using one of the recipes in your book. I measured the temp in the flat for the whole cook, flipped it at 7 hours, then again 3.5 hours later...

A funny thing happened when I got to Kroger..... I've been lamenting the fact that there weren't any whole briskits. Haven't seen them in months. I give up, post my woes to the discussion board and then that very night, I walk into Kroger to get dinner fixin's and there they are. A bunch...

I'm not ready to move just for briskit - but it's still a bit mystifying why suddenly the retailers are just stocking the flat.

I'm in Knoxville, TN and I'm ready for another stab at briskit (the first was a bit of a disaster, but I digress). The problem is, I can't find anyone in town who sells them whole anymore. They have flats all day long, but a whole briskit is non-existent. What's the deal? They don't even...

Larry, Thanks for the link. Very informative. Although I think I'll pass on the organ hash. In addition to smoking, I'm also an avid homebrewer and it amazes me how similar the two activities are. In this instance, the bbq styles have evolved much like beer styles with location governing...

Hey all, I was wanting to do some experimenting with various BBQ styles and realized I know very little and my research was coming up with not much more. Can the "experts" here provide succinct description of the various BBQ styles? By "styles" I'm talking about the various regions in the...

A friend of mine gave me several logs worth of wonderful looking cherry wood which I cut up into fist sized chunks for use with my WSM. I haven't used any yet, but just this past weekend, a seasoned barbecuer told me never to use cherry because it had cyanide in it. I wasn't sure how to take...