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I see a lot of brisket flats. That's pretty much all that's available in my area. But what happens to the points? Are they sold as a separate cut of meat? Or are they ground down into ground beef?

I was walking through OSH and saw this

I don't know if this is old news or new news but I just found out that Kingsford is changing their "Original" briquettes again. They will be more airy and lighter which will come up to temperature 25% faster than before. Instead of the 20 pound bags, they will now be 18.6 pounds and is due to be...

So I now have several cooks on my 18.5 and the insides are nice and gunked up. Maybe a little too much. I tried to open the lid and it wouldn't budge, like the gunk had glued it shut. Maybe I was being a little too careful but if I lifted straight up, the whole center section would come up...

After several slabs of foil wrapped smokey ribs over the last few months and not really being satisfied, I decided to try a slab of St Louis ribs unwrapped. I've done loin backs unwrapped before, but this was before I became a "serious" BBQer, and they never really were any good. But now I...

The wife and kid didn't really care for the slightly bitter taste of the Pepper Stout Beef I made a while back so I was wondering, is there something I could use instead of the stout? I was thinking beef broth but that may not add much flavor.

So I was able to do my first PSB after the MIL debacle. Unfortunately I'm sick and can't fully appreciate the taste and smell of it since both senses are dead. My wife says she can't taste the smoke, but she's sick as well so I can't go by what she says. I'll just have to try again when we're...

I'll spare you the profanities and ranting but long story short, my mother in law MISTAKENLY mistook MY 4 pound chuck roast, that I was going to do my first pepper stout beef with, for HER beef chuck cross rib roast and used it to make a pot roast. I won't go into how her roast was in a huge...

I've made St Louis ribs 3-2-1 style and pork back ribs on a kettle that never really came out right. But now that I have a couple of actual smokers I want to try ribs again but unwrapped. The ones I did 3-2-1 ended up being too fall off the bone for me, and I want to do an unwrapped version to...

I only did some chicken breasts and I didn't want to use a whole ring of fuel for such a short smoke so I decided to try the snake method. Worked out pretty well except it took a while for the WSM to reach 250 which seemed to be the max. I'm going to have to do a few more longer cooks to get a...

Thanks to our very own Chris, I'm a proud owner of a brand spanking new 18.5 WSM! Here it is next to an imposter

Hello all! This is my first time using the snake method and I was wondering if the use of fire bricks will be a benefit as it does with the modified minion? Or is it just overkill. Every picture and post I've seen does not use any sort of barrier and I would think that you'd still get some...

Hello all! First of all, I'd like to say that I REALLY appreciate this site. I've only been lurking for a few weeks, but it's saved me so much money already. I've had Weber Kettles for a long time but I've mainly used them for grilling. I've BBQ'd ribs and other meats before but nothing...