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Dave - sounds good. Thanks for the help!

I am cooking a 13lb whole brisket using the l&S method. Being that I have done my last few using high heat, I forgot how long the brisket should take. I read in one of the VWS articles that it should take 1.5 hours per pound. I never remembered it taking that long. I was guessing about an hour...

I just did 6 racks of baby backs yesterday. 4 racks on a rib rack up top, 2 on the the lower grate. Fired it up using the MM, cooked at 235 for 5 1/2 hours. Took the bottoms off first (surprising because usually bottoms take longer). All 6 came out awesome.

I am doing 6 racks of baby backs this Sunday. I have done 6 racks of St. Louis a few times, but never baby backs. My approach is that I am going to place 4 racks on the top grate in a rib rack and 2 on the lower grate. Fire up using the minion mthd and let the cooker settle in around 240/250...

Thanks for the help. I have set up a windblock, but it is not really having too much of an effect. Thanks again for the input.

Help! I am in the middle of my first high heat cook with a 13 lb brisket. It is REALLY windy today up here on LI. I have the door on the cooker open about an inch to try and keep my temp up. Because of the wind, my lid temp keeps fluxing between 300- 340 degrees. I am having a really tough time...

Thanks again for the input. The pictures are a great resource and help tremendously. I will definitely foil both sides of the pan. I always do this for a waterless cook. The foil-balls under the layer of foil is a good idea. Kevin, I will take your advice and foil after 2.5 hours. My finish time...

Thanks. Shawn, I have been through all of the cooking topic on VWB and often use the techniques. I was a bit unsure of using a traditional MM cook because of the size, cooking time, and amount of fuel That I would be using. I never did a high heat cook, but this seems like a good opportunity...

So my father came over to my house with a huge brisket that he picked up for me. Normally, I always like to pick out the meat that I am going to cook, but I certainly was not about to complain. I have a 15 pound whole, untrimmed, brisket in a cryovac package. I have cooked many briskets before...

I have not attempted a high temp cook and will not for this. My target temp will be between 235 and 250.

By the way, they are 5 1/2 pound flats.

I just picked up two 5 1/2 pound briskets. This is the first time I am cooking 2 smaller briskets. I usually do a whole large brisket by itself. Can I assume about 9 hours for the two 5 1/2 pounders? Any help would be greatly appreciated.

Good point about the briskets. I always look for briskets with a nice layer of white fat on it. I trim very little off. They have always been very moist and tasty.

I conducted a little experiment over the past 2 months. I cooked ribs, pork butts and briskets two times each. One time I used water in the pan and one time I used a clay pot. This experiment had a total of six cooks. My wife, my friends and I judged the results. Almost every time, we felt...

Up here on LI, I can only find flats unless I go to a butcher shop. The only problem with going to a butcher is that you pay twice the price of markets and clubs.

There is a Restaurant Depot not too far from me. I will definitely give it a shot. Hopefully the guest pass idea will work.

no. 5 sauce rocks! thanks for the recipe.

I am out east in suffolk county. I use Meat Farms (on 112 in Patchogue and there is another on Portion Road in Ronkonkoma) for my brisket and pork shoulder. The brisket comes in a cryovac package. I buy my ribs in Costco. Everything I have smoked from Meat Farms has come out great.

My local Costco sells pork shoulder sliced into thick strips. The strips average at least an inch thick and an inch wide. They are pretty long. If I were to put them in my WSM, how long should I figure on cooking them? Do I cook them to 190degrees? I would probably eat them as country style ribs...

I have seen a few threads where people spoke about using sand along with the clay flower pot base for better temperature control. I have used the clay base instead of water before. My question is, where do you put the sand? Do you put it in the water pan under the base?