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Thanks guys. I'll check the high heat posts. Might be a challenge fitting this thing on the WSM!

I picked up a brisket at the store yesterday to do for a family thing on the weekend. It's 16lbs. I figure a pound or two of fat will be trimmed off. Does the high heat method work well with huge briskets too? Can it really be done in 4 to 5 hours? Thanks, Mike

Used one hickory that was fairly large (a fist and a half) and two smaller cherry chunks. Top vent was open 100% all the time. I did tap the bottoms all to about 50% to bring down the temp.

Yeah, I'll have to change something up. I used 3 chunks and they were about fist sized, one was slightly larger.

Don't think it was bad meat. I'm actually positive the meat was ok. I've noticed the smell quite a bit while cooking. It's not awful or anything, just not a nice smoky smell/taste.

Hi Tim, I fired it up with the minion method. charcoal ring 3/4full of unlit Maple Leaf lump and 3/4 chimney full of lit on top. Tossed the wood on and assembled it. Cooked about 275-300.

I did some ribs this past weekend. All I did was put some salt and pepper on. Just a light application. They did not taste good. I also didn't put that much wood on. One chunk of hickory and two chunks cherry. It just didn't taste good to me (or smell that good cooking). What does Creosote taste...

Does the minion method with charcoal produce bad smoke at all since unlit charcoal is constantly lighting and coming up to temp? Or is it only valid for wood?

Wow, thanks Dave. So is it better to get the WSM up to temp (above 225) then toss on your chunks and meat? I have gotten a fairly bitter taste on a few occasions.

That must be it. The pathetic spares I've found here (Calgary, Alberta) are hardly worth cooking. Kind of dissapointing. I don't know where to find meatier ones.

Paul, I forgot to mention. I checked out Louie Muellers east of Round Rock. Quite impressed with that place. I can't replicate that on the WSM. I'll keep trying though.

Thanks for the info guys. A lot of valid points. Jon from Lockhart, the reason I asked was because I was down in Austin a couple weeks ago, made the trip down to Lockhart twice. Ate at Kruez and Smitty's. I really wanted to try and crank out some Brisket and Ribs as good (or as close to) as down...

First off, I am no expert on this topic. Just looking for some incite. Why is it that the BBQ joints in Texas can cook with nothing but oak logs and it is not over-smoked. However, putting on more than a few chunks on the WSM can over do it. Obviously there is a size difference between the WSM...

Well I guess it's gonna take a bunch of trial and error to get it right, which is ok with me. Definately going to go with less rub and make sure they aren't "enhanced". The thing with the smoke I'm not sure though. They didn't really appear to have much of a smoke ring. Others I've had in BBQ...

They were side ribs from Co-op. The last few times that's where I've got them. Didn't smoke them too much, infact I think I could have used more. I used 4 chunks of cherry wood right at the start of the cook. Cooked at about 250 for 5 hours. Slightly dried out and pretty much fall off the...

Shawn, I bought my ribs at the midtown Co-op on 11th ave. Do you have any idea if these would be the "enhanced" ribs? They were from the meat counter, not pre-packaged Maple Leaf or anything like that. I guess I'm maybe getting this idea from books and TV that real BBQ must be heavily crusted...

Thanks Kevin, You might be right. I thought they would have to be pre packaged to be enhanced. Should I avoid the enhanced ribs or can they be ok?

Are enhanced in a solution? These were right out of the butchers cooler. I think maybe I am putting too much on, but I am just rubbing some in and tapping the rack on the cutting board to knock off excess.

Thanks Guys. I tried ordering the Texas BBQ rub a while back but they don't ship to Canada. Maybe I'll just have to cut back. I tried making my own and tried some of Steven Raichlens rub. Just seems too salty.

I've done a few cooks on the WSM now. Brisket, pork shoulder, cornish hen....and ribs. My problem is with ribs. They always taste way too overpowered from the rub. I've tried a couple different rubs and still get the same result. Maybe I'm putting too much on? Any suggestions? It is always way...