I mostly smoke pork. This was given to me as a gift. It was from a farm in PA. so I don’t know much about grading. It weighs 5.5 lbs.

http://ift.tt/1V6SQXo

I think it is just the flat.

My first question, how do I ensure that it is moist and delicious? I know the flat is mostly muscle. I planned on injecting it with beef stock. Keeping the smoker at 225-250. Rubbing with salt/pepper. Smoking to 150, wrapping with some more broth. Cooking until 195. I have a clay saucer in my WSM, so no water. I can use water, if I must, but I prefer it without it, for cleanup.

Also, which way is the damn grain going? I want to make sure to cut it against the grain, but I am having trouble telling. Any advice would be welcome, since this is only my second brisket, and first in my WSM. I am worried about drying it out.

The title says it all. I heard that metal brushes can cause pretty grave health problems, because of the way it’s made.

And as we all know, metal scrapers or spatula are bad for the metal of your grill.

THEN what are you currently using? Everything is good, nothing is stupid, see it as a brainstorming. I want us to come to the best solution.

For myself, I currently use a regular metal brush, as I always did. Nothing happened to me, but now that I know that… Not sure I’m going to continue using it. xD

Shrimp with guanciale and rosemary is a great example of a quick and simple Italian dinner. Serve over your favorite pasta or vegetable side.

Recipe:

Ingredients:

• 4 oz. guanciale, sliced and chopped
• Olive oil
• 4 cloves garlic, thinly sliced
• 1 lb. large shrimp, peeled and deveined
• 1/2 cup white wine
• 1-2 Tbsp. fresh rosemary leaves
• 1 cup tomato, seeds removed and chopped
• Salt and pepper to taste

Directions:

Season shrimp with a little salt and pepper and set aside.

Saute the guanciale in a little olive oil until it is just crispy and most of the fat is rendered. Renmove from the skillet and set aside.

Add garlic to the skillet and saute for about 1 minute. Be careful not to brown the garlic, so it doesn’t turn bitter.

Add the shrimp to the skillet and cook until it turns pink and is just opaque. Remove with a slotted spoon and set aside.

Deglaze the skillet with white wine, scraping up any browned residue and then add tomatoes, rosemary.

Bring to a boil and reduce the liquid by about half.

And the shrimp back to the pan, along with the guanciale, stir to coat the shrimp with the sauce and serve immediately.

Full printable recipe at http://ift.tt/1K7tOBk

I know its annoying but just go with it.

Here is a pic to make it easier