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I will take some action shots next time. It was so cold and windy when I smoked this that taking pictures was the last thing on my mind. The wind was blowing the butcher paper away and the wind chill made it feel like zero degrees. It was truly an awful cooking experience but somehow I can't...

These were done on the Weber Smokey Mountain 22.5. I used Oak wood for the first brisket and Cherry for the second.

I have been wrapping at the six hour mark. I have also been playing around with flipping the brisket over. I start off fat-side up, wrap after six hours and return it to the smoker fat side down. Then flip every three hours or so. During the rest period, I flip the brisket every 30 minutes. I...

I have been practicing my brisket technique recipe and lately I have been wrapping with butcher paper. For this latest brisket I thought I would try something new and let the brisket rest/braise in the liquid from the drip pan. The bark suffered because of the braising but the flavor and...

Outstanding looking ribs!! I would be happy with that cook every time.

I posted pictures of a brisket I just did in the photos section. Later on, I posted my rub ingredients as well as my cooking technique in the same thread. Pete

I was planning on going to my first bbq competition this year and I practiced a lot for it. Unfortunately, my teammate backed out and I felt overwhelmed going solo to my first event so I backed out too. Anyway, ribs are my best category but I make a pretty good pulled pork too. I am a disaster...

No problem. These were done in five hours. I usually take six hours to cook ribs but these were just as good. I trim the membrane and lose pieces first. Then I coat the ribs lightly with oil. Use the oil of your choice. I use oil over mustard because most spices are oil soluble and mustard is...

Fantastic Job Mildo. I am in the mood for cheese covered chops now.

I would probably cut out the cumin if I had to do it again. I like to keep things simple because the more you add, the greater your chances of adding something someone won't like. Cumin is one of those things that can really turn people off, so I try to stay away from using it and when I do use...

Coarse salt Coarse ground black pepper White pepper Lemon pepper Chili powder Dark brown sugar Turbinado sugar Garlic powder Onion powder Ground rosemary Small amount of nutmeg Small amount of cumin First I trim the brisket and coat it with light tasting olive oil. Then I sprinkle some coarse...

This is my first time wrapping a brisket in butcher paper. I heard good things about it so I did a little test run. I think it does a better job than foil. It kept the brisket moist and it kept the bark crisp. Please excuse my plating skills. I have a lot of work to do with presentation. Pete

That is the grate. I have the WSM 22.5 but the grate was the 21.5. I spoke to the owner of the company and he said the 21.5 grate is specifically lily made for 22.5 webers. It fits and works great. I am going to try a butcher paper wrapped brisket tonight. I have always wrapped in foil but I...

I am using a two tier swing grate. It is two grates separated by a pipe that swivels. It allows me to swing the top grate off to the side so I can work on the bottom grate. I don't have to worry about lifting up a hot top grate with food on it and placing it down somewhere to get to the lower...

I have had a WSM for a couple of years now and have used this site for tips and tricks to basically learn how to BBQ. Anyway, it is time for me to contribute back to the site. Here is a picture of some ribs I cooked a couple of weeks back. I served up five full racks and watched them disappear...