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Wet curing some pastrami. I have done the dry rub recipe posted on this site with good results, thought I would try the wet cure. Last time I just used the flat and thought it was a little dry...this time I have a packers brisket. Left the point on thinking it would add some some flavor and...

I have been using this site for a while as a reliable source for smoking info/help, but I have to admit I didn't own a WSM. I just bought one, the new 18.5 and while I have been smoking for a while, never on a WSM. I always used a propane cheapo just for ease of temp control. Regardless, I...

Just bought an OTG....I'm going to mount a thermometer. I have seen some discussion here about not mounting it in certain areas for a variety of reasons, i.e. too close to heat if cooking indirect, etc. Where is the best place to put it? I plan on using it for both direct, indirect, and some...

Sorry I just posted this under beef recipes and realized it is not a recipe. Its not really a BBQ question either so please forgive me if its in the wrong place again, but regardless here is my question (again)...... I have two flats (a 3.5# and 1.5#) that I have been 'corning' for about 9...