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That's why I like charcoal and wood if my temp is to low or dips to low due to the cold weather I'll just add another layer of coals on the snake. Good luck with your brisket. Cheers!

Mostly kosher salt and coarse ground black pepper, but I do add a little granulated onion and garlic to it too.

Good luck! I'm doing mine tonight too, a 14 lb packer, going on at 8:00 PM. Going to coat with olive oil to give the rub something to stick to, and rub with simple SPOG. Going to run a snake 2 layers of coals halfway around a Webber kettle. It's gonna be cold up here in WA so I may end up having...

Bribed in my garage refrigerator for 24 hrs, with a mix of water, apple juice, kosher salt, brown sugar, pepper, and garlic. Pulled out of the brine, rinsed, patted dry, and returned to refrigerator while I got the smoker ready. Rubbed down with olive oil and a generous amount of my spice...

Here is the finished product. 6-7 hours at 250, I decided not to wrap them and I couldn't be happier with the outcome.

It's only my wife and I here so that will be just enough for us. I plan on foiling them at the 4 hour mark.

I came upon these choice beef ribs while browsing through the meat department. It's been a little while since I've smoked beef ribs and thse just looked to good, plenty of meat on them and lots of marbleing throughout. Just a simple rubdown with olive oil, then seasoned with a little paprika...

This is a great read, lots of good info. I haven't smoked a brisket in a little while but I figured I'd share my method and experience. I start with a Select grade packer usually around 10 or 11 lbs, if I could find Prime for the prices some of you found I'd get that. I rub it down with olive...

Hey there, I came across this site while looking for a few new recipes. I have been smoking and grilling for years and i love to cook. My journey into smoking meat started with smoked salmon when I was stationed in WA 15 years ago. This looks like a great site and I look forward to learning and...