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I like this one: Sweeter BBQ Rub I use it all the time. Very nice. Byron's is also good.

Couple of questions to aid diagnosis: 1. Have you checked your thermometer previously to make sure it's reading accurately? (both the smoker therm and the meat therm_ 2. What method are you using to measure the temp in the smoker? Are you measuring temp through the lid vent or at the grate? It...

It's definitely worth a try. That goes for both the habenero and the regular. I like the fact that the sauce does not have any smoke flavoring of its own so that the smoke flavor in the meat comes through. The habenero isn't that much different than the regular, but it has quite a nice kick if...

Jack, The sauce from the Salt Lick is truly original and worth a try but don't buy thier rub. It's only black pepper, salt, and cayenne. That's it. I've had several people buy it for me and wish I could return it. On the other hand...wanna buy some?

Perhaps I can come by yours...I've yet to find brisket I really like when I' m in Dallas. Pretty much gave up. But there's a great Indian place on Beltline in Irving that I go to every time I'm in town that serves me well! 100% agreed. I bought the WSM a couple of years ago after moving to...

Kevin, Can you tell me how the high temp brisket is supposed to taste as compared to a lower, slower cooked brisket (graded choice)? I have done 2 high temp cooks and, so far, still prefer my low temp cooks. The first cook was admittedly my fault that it was not good. I am quite sure I pulled...

I also got the same email and was coming here to post. I got the same list and unfortunately checked on two locations that said they had 59 and 29 bags on hand. Neither had any when I called. Not sure Home Depot is tracking them like they should. Make sure you call before you drive.

I, too, am thinking about getting the BGE. It seems to me the extra value in the BGE that isn't being compared or really mentioned in this post is its aptitude at high-temp grilling (not to mention baking). Brian, Do you find that it's really a great high-temp grill or are all the egghead's...

Sorry if this has been discussed before... I bought some of the Rancher charcoal at Home Depot and like the way it burns. I also agree that there is substantially less ash. I love the idea of an all-natural product. Have you noticed that it adds more smoke flavor than when compared to cooking...

I've held one in a cooler for over 5 hours. I kept a probe in the brisket to make sure the temp didn't drop below 140 degrees. It turned out great. I wrapped it in foil and put it in a very good cooler with some warm towels. No prob.

Here in TX we can get butt everyday for anywhere from $1.60-$2. It goes on sale about every other month for $.99/pound, so I usually just wait and buy a couple of butts and freeze them. I would buy some at $1.19 and not feel bad about it especially to support a good butcher. What was really...

Jeff, If you buy briskets from HEB, they are probably not choice grade briskets. They are probably select. When I lived in Austin and shopped at HEB, the steaks that were not marked with any grade were select. I have had similar results to what you have described in the past. I've found that...

I cooked for about 4 hours and 15 minutes. Again, I don't think I cooked long enough, but I thought it was pretty easy to move the probe around. I guess knowing that point just comes with practice. I think next time I will use a stronger wood like oak and also take it out of the foil to firm it...

So I enthusiastically tried the high heat brisket method I've read about and it didn't work out for me very well. I don't exactly know what went wrong. Some observations and theories: 1. The brisket was a low "choice" grade brisket packer 2. I foiled the brisket at 170 and tons of moisture came...

You can try Big Al's. It where Rod Stewart gets his brisket when he's in town

I have lived here about 2 years and have to say that there are lots of good restaurants here. As far as BBQ, I don't know many that are above average. As a matter of fact, I bought the WSM and started making my own because I couldn't find BBQ as good as the stuff around Austin. I'm sure this is...

I own the snorkel vac and agree with everything the other have said. It's harder to get used to. You really have to practice a little. Once you get it down though, the bags are so cheap that you don't think twice about using it for everything.

I believe that is still more than the $199 you can get it for at Amazon from the link on the home page of this website because Amazon offers free shipping. Plus, Chris gets the credit if you buy it there

Kevin, I agree with you assessment. I posted the article more to reflect the way people around here feel about the local BBQ and the way locals will respond when he asks them where to eat. I, myself, am very open to Q from other places. I don't like to make broad generalizations about where...

This article sums it up pretty well: Texas BBQ