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LOL Sorry Uncle Eddie! 

Glad you tried them and loved em... no left over burgers is a great name lol

Super happy you tried them and had good results! Way to go 128512 POINTS

I hadn't thought of that!!! That's a great idea.  :)  Thanks for the feedback!! Thanks b-one!

Thanks Sauced!  Hope your family enjoys them! LOL Sorry about that mowin  Thanks EatMyPork!  Let me know how they turn out :)

Thanks Al and thanks for the points!  They were very tasty :)

Seems hard to get anything without going south.  Frustrating. On another note, what's an "RF" smoker, forgive my ignorance.

A friend of mine saw a video on Facebook of these insane looking "beer can burgers" and asked if I could help her with them for her daughter's birthday party so I packed up the WSM and headed over the night before the party to get them ready so they could sit overnight in the fridge before...

Thank you Sir!

Hey fellow Canucks! I've read a lot of positive things about the the BBQGuru and was thinking of getting one along with a few accessories for my WSM.  was wondering if any of you have found a Canadian source for these types of things.  Amazon.ca doesn't seem to have half the stuff Amazon.com...

Wow, great instructions Al!  Thanks for sharing!  

Looks great!  Definitely trying this.  

That is nice!!!  What exactly is firecracker corn?  I understand that the foil is linked like firecrackers but is that it or do you do something to the corn?

Holy crap!  Thanks Red!  That was a lot of good info!  You replied while I was replying to some of the other comments. That's exactly where I separated.  Should have taken a picture of both after separating but was anxious to get them back in the smoker.

Hey Red...There were two distinct parts to it separated by a thick line of fat so I suspect the flat might have been larger if it had been left whole.  In fact, it looked exactly like the picture below (thanks jirod for the link :) ) That Malcolm Reed video was one of the best I've seen...

So I wonder if, being that this is the first time I've ever even looked at a brisket, I got the two confused?  My brisket had one side with hardly any fat on it and the opposite had a thick layer of fat covering it.  The part that was directly connected to the fat is the point right?  If that's...

It was 13# before I trimmed it.  Took about a pound of fat off.

So I did my first brisket on the weekend and it turned out better than I had hoped but there were some hiccups along the way and I've got some questions to help improve the next (although everyone loved this one )  Here's the thread from the...

Hey Richie... Thanks!  It was about 12 hours before I got it in the cooler to rest.  I ended up panning it with some beer and took a nap fully expecting to wake up and find that it had stalled but after an hour and a half my wife woke me up in a panic saying that the IT was up to 190* (from 160*...

So I got it done and everyone was happy with the result. I learned a lot from this experience and really appreciate the tips I got from everyone while I was preparing and planning for this smoke.