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For long smokes, I always use the Minion Method and have wood chunks mixed throughout the lump in the charcoal ring. This produces smoke all the time the meat is not in foil. Easy and produces just the right amount of very good quality smoke.

Bass Pro sells two different Brinkmann Charcoal Pans -- You needed the larger one. Doug's link is to the correct one. The other one, on the top right of that page and which costs $4.99, is the smaller one which appears to be the one you have.

One obvious word of caution. Make sure the size and shape of your fatty is equal to the ones being discussed at those temperatures in Cooking Topics.

Most people put pork on top of brisket in order to help baste the brisket below. I had to put the pork under the brisket last time I cooked due to dietary restrictions of one guest and it worked out great. I did the pork fat side down just as you intend. For whatever reason, the butts got...

Remember that some smaller butts take longer to cook than a larger one. All you can do is assume the larger one will take the most time, but be wary and check the other two to see how they are coming along. I have never had a butt take more than 1 1/2 hours per pound, but that day will come...

I would recommend Keri C's "Boilin' Bag" method. Boilin' Bag (Look for the 8th post in the thread) You could then transport them in a cooler of ice and reheat them easily as she suggests once you need them.

1/2 lb of Sweet Baby Rays BBQ Sauce?

Thanks for posting this.

Boneless butts are cooked all the time. The problem with all butts, bone in or bone out, is that there is quite a bit of variation in cooking times with each piece of meat. Sometimes a smaller butt takes longer than a larger one due to the variation of internal structure. Some believe that a...

Brian, here is a link to a discussion which explains what a mop sauce is and why it is called a mop sauce. mop sauce There sure are many new terms and abbreviations to pick up on, but you will soon get the hang of it all.

Now, this seems like the best question so far to me. A closed down top vent could very well produce conditions for creosote production.

Sounds like you have things well in hand. Good luck with the rest of the smoke.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Jim, I believe meats will continue to have smoke deposited on it as long as there is smoke around it. The smoke ring stops around 140...

Some people argue that meat stops taking smoke once its temperature reaches somewhere around 165 degrees. If that indeed is the case, then starting a brisket in the oven doesn't make for a smokey brisket.

That sure is rough. Wasn't the location an old church building? Not gonna be easy to recreate if it was. I had heard good things about it on pigtrip.net and was looking forward to giving it a try.

You could email Peter Chapman Executive VP Sales & Marketing pchapman@maverickhousewares.com Ask him if they have any distribution to the UK?

Although at first glance a packer doesn't seem to fit, I have found that you can push in the ends with both hands and compress it enough to get it to fit. As Craig says, it will shrink pretty quickly.

Don't ask me how I know this , but here is a pdf of the manual ET-73 Manual

Nothing quite as peaceful as a brisket on the ole WSM sleep Sweet blue dreams.

Could always tie a clean rag to a wooden spoon handle or some such thing, then cut the rag into shreds like an old fashioned rag mop? But, I bet the brush would do just as well if you just douse it frequently into the sauce.