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hello all, i was wondering if anyone has actually taken a butcher class and if so how did you like it? ive taken a few cooking classes but havent seen anything specifically for this need. Thx! marcel

do most of you use the standard wsm cover from weber? i found in the past that the defacto cover is a bit too tight to get on after a few years of use any suggestions for alternates? thx!

correction to above: "very LITTLE fat"

thanks everyone for your replies. its been a few weeks now and i am ready to try my second brisket. For everyones info, my first brisket was less than 4 pounds, had very fat and did not get any bark after 6 hours. However, when i brought it in and let it rest for a 1/2 hour, it was good to...

is the lack of fat a factor? and i had no sugar in the rub, didnt use apple juice either. I will next time though! thanks jim Marcel

hello all and thanks in advance for your advice. i tried my first brisket today. went to the butcher and got a 4 pound piece. it had very little fat on top, in fact almost none. i rubbed it, stuck it on the smoker (added 2 handfulls of mesquite woodchips, hot water in the pan) and have had...