Recent content by Dave Hutson

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike_M: Consistency. I use it because it produces consistent cook times & finished results. Which are handy when in a time crunch. </div></BLOCKQUOTE>...

J. ,Yes we were Northcoast BBQ Society. I think we did pretty well there too. If I recall, we took first in pork. I'd like to get back to competing, but the catering gig makes it hard to schedule comps!!! There is a good chance I'll be back in Clarence this year! Actually, I am headed out to the...

Here are some photos of me cooking ribs for a friends son's grad party last weekend. Not a WSM, but kinda gives you the perspective from which I come. These were from the Friday night "pre party". The folks in these photo's all went to bed at about 1:00 am while I started rubbing 20 butts and...

Never saw a brisket yet that was not tender at 200 degrees internal. I know others claim that they have, just personal experience of mine on several hundred.

"Fountains of Wayne" country!

Cowboy is indeed junk. Gordon Food Service has some decent lump. They dropped Royal Oak and went to a Private Label brand. I suspect it is made by Royal Oak.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nate L: I'm all about the food but maybe it's time to show some appreciation for what Larry calls the "WOW effect." Really, how cool would it be to...

Well, I own both. The .25" to .375" steel on a quality offset, will last 75 years. You are right though, for what you can buy a 30" long offset for, you could buy 3-4 WSM's and be ahead of the game for volume cooking! As mentioned prior, the WOW factor is really the only difference. Woodman

Since I discovered Pendery's in Ft Worth, I have not bothered with grinding my own.THey have about a million varieties of both chili powders, and powdered chiles. They also have a HUGE selection of dried chile's including several very rare Oaxacan varieties like Pasilla De Oaxaca (smoked...

I'd say two hours after the internal temp drops below 140 is safe. You could probably go 6 hours plus if properly insulated with a towel or blanket. The more briskets, the longer it will hold because of the the increased thermal mass.

I got started on "Smoke and Spice" by the Jamisons. In the forward, they kept insisting that "the only way to do "real" southern BBQ was on a log burning pit." Well, they were wrong, but within 6 months I had a Klose 36" x 20" backyard pit! I hardly ever open BBQ books anymore!

If you brined a 5 lb brisket for two hours, the reason it did not change the texture at all, like with poultry ,is that it did not have enough time to do anything. I don't doubt that this brisket was , as you say, the best. I do doubt ,that any soaking in brine had anything to do with it.

Try a different brand of charcoal.

Water oak will work fine if seasoned.

Cool Jarrod! Glad it worked out for you!!