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I cook flats at 250 with cherry and hickory. Any rub you like will work, I prefer something with some heat and just a little sweetness, texas bbq rub is a good one. I couldn't guess on the time. I look for 7 pound flats and they usually take around 8 hours including the time in the foil...

Is the fat cap still on it? I cook flats but never one that small, be careful or it will dry out. I would wrap it at 165-170 with some kind of liquid until its around 200.

I like to use the standard method but I also like slightly higher temps for ribs (around 275). I prefer the Minion with lump for long butt and brisket cooks.

That was supposed to read apple and hickory, sorry.

I like a mix of apple and cherry.

Thanks for the comments folks, I'll tie em up.

I picked up four from Costco today and have never cooked the boneless ones. Can anyone tell me if they cook faster or is it pretty much the same as bone-in? I usually cook them to 195 w/out wrapping. Thanks.

Cimmaron Doc makes an excellent rib rub. They also have chili seasonings and a rub for larger bbq cuts (butt, brisket, etc.). Give it a try. I like the Texas BBQ Rub as well.

You know, the "new" Kingsford is one of the reasons I decided to try the lump. I have only read a handful of the posts in regards to it, but I always wanted to try lump anyway and this was as good of an excuse as any. Well this weekend, I cooked two butts, a flat, and three racks of baby backs...

The Wicked came highly reccommended. I had every intention of getting the comp. blend but apparently they don't currently make it anymore. Got three bags of the weekend blend coming. I light my chimenys with a turkey frye.

Thanks. I should have thought about my question before I asked it, I was trying to figure out if the standard method worked with lump as well as it did with Kingsford. I can tell by your responses that it does not. I have not used the Minion with Kingsford, but I will with the lump. Thanks...

I own three WSM's and have always used Kingsford to fire them, always with the Standard Method. I just ordered five bags of Wicked Lump and was wondering what I need to alter during firing. When using lump do you still start with one chimney, fill to the brim, then allow to ash over before...

Thanks Bill for posting the pics. There are still some gaps that worry me, I think I am going to try the wood filler on some of the more drastic ones.

Jim, I would be more than happy to but I can't figure it out. I would be more than happy to e-amil a picture or two to someone if they could post them for me. I didn't take any before pictures though, i should have. If you don't wan't to put your address on here, send it to me at the...

Thanks for all the comments, I didn't know if anyone would remember the boards on the top or if you thought I was crazy when I posted it. I decided agains the filler and just finished sanding. I gave it good scrubbing and rubbed it down with mineral oil. Looks great, I am very pleased...

Thanks Kevin, and yes, you attached it to the faucet and one ran into the sink for the drain. I'm sure it was the cats behind when they bought it. Acutally some of the gaps are extravagant, can you recommend a food safe wood filler?

Bear with me on this, I have to tell a quick story in order to get to the question I need answered. When I was a kid, my parents had this old dishwasher with a huge wooden top that we pushed from one end of the kitchen to the other. When it finally went into the crapper, dad removed the top...

Does this brownulated sugar offer the higher burn temp that turbinado does? Sorry to ask a question withing a question, but I am unfamiliar with it. With that being said, I have another; For those that use turbinado, does it seem to you that the sugar becomes disproportinate in the rub once...

Love my Forschners, well worth the money. I bought mine from http://www.cutleryandmore.com, good prices.

Nice project, watch out for grease fires.