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I put a 8 pound brisket on last night (for the first time ever!) about 9pm or so and after reading up last night and this morning on the board I realize I should be going by feel and not temp. Right now I'm sitting at 210 on the brisket and when I stick a old probe themometer in it it goes in...

It can be either a small commercially produced sauce or a huge nationally available brand but if you could only have one which one would it be? Only rule is it CANNOT be something you make yourself (as good as No 5 is it wouldn't count in this informal poll). Which one is it?

Hey all, I'm on my 4th cook tonight (report and pics on the others to come later) and so far all I've used it Apple wood for everything I've done. Well the apple wood is gone and I've got the following choices left for tonights smoke. I absolutely loved the smoke taste from the apple on the...

Well I decided that I either had to freeze or cook the 2 4.75 pound shoulder roasts I had in the fridge so I jumped in with my second cook ever on my WSM and the first using a clay saucer. I followed the instructions on this site for and did the Minion method with 40 briquets (its cold'ish...

Does anyone have a GREAT recipe for some Hawaiian style mac salad? I'm cooking some teriyaki beef tonight and am dying for some awesome mac salad. Thanks!!