Bill, when taking pork butt or brisket up after smoking you say that you wrap them in plastic wrap and foil, then set them in a cooler to absorb the juices back into the meat and continue cooking or remain warm for serving. My question is this: do you wrap them hot off the smoker in the plastic wrap? Is there any problem with the plastic wrap being absorbed or melting onto the meat? Will the plastic wrap adhere to the meat and cause problems with taste or texture, and are there temperature issues that I need to be aware of when wrapping meat like this? Thanks, Dave

Dear Bill,
I bought your book and it rocks!!! I tried the chicken, ribs, and brisket
and it was the best stuff I’ve ever cooked. Thanks. I would like to smoke a
7lb. sirloin tip roast. I’m afraid to booger it up. Any tips or suggestions
would be greatly appreciated. Thanks again for a very informative book.
Sincerely,
Olaf

I ran onto you book and have a question….
I have been compepting in KCBS contest for a little over a year now and out of the 6 contests I have competed in, I have placed in the top ten twice in chicken, twice in pork, once in brisket and won a Peolpe’s Choice with brisket, but I have not came close with my ribs. I was thinking about buying your book but I was wondering how much information you have on ribs in the book?

Patrick

Bill-
     I just subscribed to your newsletter.  I am a guy who has been
cooking/smoking for a while and am not a rookie as I have learned through
the years by trial and error.  The 1st book I bought to help educate me on
smoking was Smoke and Spice by the Jamisons.  Continue reading →

Bill, when brining pork butt, you say the meat needs to be cold. Boiling the brine to dissolve the salt and sugar is needed also. My question is this, does the brine after it’s boiled, need to become chilled or cold before brining the meat?  Thanks for the info, I really like the flavor of the brine to pork butt. Dave

Bill

I have a question about injection. On page 30 you state the injection into pork needs to be cold to avoiding danger zone, how about the brisket on page 34? You state after 15 minutes of boiling the injection, you then inject into the beef and place into the cooler. Should the injection in beef be cold, hot or does it matter? Thank you.

Bret

Bill, I am buying your book, but I am sending you a Postal money order to your physical address.  Since I work for the “snail mail” people at least I can help pay my wages.  I do want to know how to cook good BBQ.  I have tried and we eat it but it’s not what “you” would call BBQ. Please help!

Thanks,
Patrick

Bill

Yesterday I smoked ribs and chicken, I got some great compliments, man does that feel good. After my last BBQ, I was ready to sell my smoker. This time I read the book carefully and paid attention to details, it made a huge difference. Compliments were it’s the best chicken I’ve ever tasted and the ribs are really good. It was napkin time for the chicken & ribs, (it was unreal juicy). Nobody knows I use your book, the compliments started giving me a big head. Thanks for your help!

Bret

Bill- What are the dates for the 2008 competition?  My husband and I
will be planning a vacation in Memphis next year and hope to catch it.

DO YOU HAVE GOOD AND SIMPLE RECIPE FOR BAR-B-Q?    MOST PEOPLE I KNOW JUST ADD BOTTLED SAUCE TO IT AND THAT IS NOT WHAT I WANT. THANK YOU , JANIE