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I'm trying a high heat cook today for the first time, the test will be with a couple of small packer (~8 lbs each) I'm testing two different rubs - my own brisket rub recipe vs a commercial blend I have high hopes for. Is there a noticeable difference between the flavour of a rub after cooking...

I've made Canadian bacon a couple of times using a brine/cure mix from a local sausage supply house. It worked well, brining for 7-10 days. I've got two loins in cryovac in the fridge I pulled from the freezer 8 days ago, and for a whole bunch of reasons I haven't been able to get them in the...

I bought a few whole Outside Rounds (aks bottom round??) late last summer while beef prices were dirt cheap (Western Canada). I had cut them up into 4-5 lb chunks for roasting. Since I now have a WSM, I'd really like to throw 3 them on there for pulled BBQ beef. I haven't found any references...