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Popular method seems to be foiling near the end of the cook. Does this not make yalls brisket take on a "pot roastey" taste and texture? Mine seems to loose some of its smoke flavor when I foil. I can do pretty good with pork and poultry, but brisket seems to be my nemesus! Jim

I have cooked maybe 3 briskets so far. I'm a pork and poultry fan I rekon. The briskets have been good though. I seem to have alot of waste in the point end. My bunch won't eat nothin but the flat end. Too much fat still in the point for them. Should I separate and continue to cook the point...

14 hours and I shut down vents. Still had about 1/3 ring full of lump left. I believe it would have went 18 hours if I had needed to. Reference: Mission Impossible has begun!! 2nd long cook with lump. Jim

I have started my SECOND long cook experiment with lump. This one may prove to be my nemesis. Here are the facts: a) 14.84 lb brisket from Sam's on at 7:00 am Sat b) temps in high 50's and very breezy c) "Original Charcoal Company" lump- full ring. d) using water in Brinkmann water pan My...

I tried using Royal Oak lump for a butt cook last night for the first time. I don't know if I just got lucky or what, but I had no problems at all! Lit using MM with about 15 briquettes on a full ring of unlit R.O. lump. Top vent fully open, bottom three closed to about one third. Full...

Cooking 35 lbs of butts, 3 racks of spares, and a bunch of thighs on 2 WSM's. Feeding 75 folks 2morrow at 5 pm. Hope it turns out ok! Cooking for a co-workers' church picnic. He's been doin' alot of braggin' on my cooking! I'll probably drop the ball on this one! Ain't that how it usually...

I use a charbroil rack usually, but today I'm cooking 2 slabs of spares and don't really need the rack. My question is, do yall prefer to cook ribs flat on the grates when you have the room, or do you still use the rack? Wondered if it really made a difference in the end result... Jim

Its pretty good stuff. I had it sliced thin so I could fry it up crispy. I saved the ends and unsliceable pieces for seasoning pintos and baked beans. It frys up pretty nice except for some of it lacks enough fat for my liking. An iron skillet seems to work best for cooking it...

I just took my BB out of the cure for the 2 hr soak before smoking. There are still some pink places in the meat. Is it cured through? I'm getting ready to fire up the WSM and I don't want to ruin 15/lbs of effort and 10 days of waiting! Bacon makers chime in here please! Jim

I am awaiting the arrival of my Hi-Mountian cure. I have a couple of questions. 1- do I need to remove the liquid after 5 days or leave it in? 2- do I need to let it go longer than 10 days in the cure? I plan to go ahead and do 4 or 5 butts while I'm at it. Want to slice, vacuum pack, and...

Are there any known combinations of smoke wood that do not work well together? What I have to work with is hickory, apple, pecan, maple, oak, and cherry. Do yall use combinations or stick to one type? (per cook I mean)

Just got my cherry chunks and a big shaker of Roberts Dixie Dust in the mail today! Looking forward to trying both. Any of yall used Dixie Dust? How was it? Jim

Yesterday I smoked 3 racks of spares and carried them to work at lunch. They go pretty fast but still get cold quickly. Anybody use a chafing dish or any other method of keeping pork warm while being served? Ribs and butts just ain't to good cold. Sams has one for 54 bucks that uses those little...

20lbs of butts went on at 10:30 pm Thurs nite. Friday morning at about 10:00 am and they're ready! Fed about 30 folks at work and all loved it! Made me feel real good! I've cooked butts many times since I got my WSM in Oct 03. I believe that this cook is my best so far. I got better temp...

Gonna try the BRITU this weekend. I've done spares a few times with good results, so I'm gonna try these little high dollar ribs. Don't wanna screw'em up! What is the MSG in the recipe for? Can it be omitted and still get good results. Also the firing method calls for 2 full chimneys of...

Here is a link to some pics of my first brisket. It turned out alot better than I thought it would! I may actually try another one now! http://www.hpphoto.com/servlet/com.hp.HPGuestLogin?username=qmein&password=70270105

the post was right on. I lit a few in my chimney to see what it does. It spews and pops. Its slower to ignite, and it has a darker smoke during ignition than Kingsford. Oh yea, it really has a bad odor to. Saved me from ruining 10 bucks worth of chicken breast tonight! Thanks

Picked up my first brisket this morning at Sam's. Picked up 2 bags of that Sams Choice 60% larger charcoal to try. I have plenty of Kingsford on hand, but was thinking of tryin this Sammy stuff out. Anyone have any experiences with Sams Choice (60%larger)charcoal? Thanks, Jim

Well, I'm gonna try the brisket 2morrow. Family is tired of butts, chicken, turkey, ribs, salmon. I've been avoiding the brisket cause I figure I'll screw it up. Not sure about all this trimmin' stuff! I've read all the info in the cooking section about brisket, and alot of seasoning...

Anybody eating blackeyed peas and hog jowls this New Years Day? Hum......wonder how long it'll take to put dry rub on all them peas? Where's Keri when ya need her..lol..bet she'd have a recipe!! Happy New Year to all!