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Hey Jason, Lots of very good advice has been posted thus far, and after reading it all and your notes, I think you'll be fine. One thing that has not been mentioned, and you may know this already, is how you slice the finished product. I've always been told to cut brisket across the grain - and...

Sounds great Billy. How's the skin though? My chicken thigh first attempt resulted in skin with what I call a high "wugga-wugga" factor, the fat had not completely rendered off and the skin slides off in one nasty piece, then sticks itself to your chin. I've started scraping the skins - removing...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">ALLEZ CUISINE...

Great looking brisket Rich, can I come for leftovers? A bit of a hike from Toronto, but I will pack some Woodford Reserve and as far as cigars...Romeo y Julieta from Habana ok? (love the Canadian passport )

In my neck of the woods, its a very short season - January till end December most years. "If its chillin', I'm still grillin'"

Watched the first episode and it can be summed up in a single word. "Meh" Bring back the old format, I learned a lot more about BBQ from that season. Hopefully the network suits read these boards.

Count me as a fat side up member. Low and slow, my feeling is it self-bastes as it cooks. I'm a foiler as well from about 160 internal till almost done, with a finish out of the foil to firm up my bark.

Aye Pappi! Man, that looks good. Nice work, Jeff!

Great looking results! And the child's face in photo #2 - priceless! "Hurry UUUPP!!!!!" Especially like the PP taco idea!

if you're close to 5 hours (within an hour say) hit them with some sauce to finish them now. And really, do the toothpick test. BB Ribs cook quicker than sides, and my sides are usually 5 to 5-1/2 hours.

Happy to help. The bark on the shoulders was due to mopping every hour for the last 4 hours of a 14 hour smoke. Used Big Bob Gibson mop recipe (pg 222 in his book): 6-1/2 Cup vinegar (I used apple cider vinegar) 1/2 C cayenne pepper 2 tbsp kosher salt 3 slices lemon I made the mop the day...

They should be really close by now...did you foil them? Most will suggest the toothpick test, insert a toothpick between the bones, if it goes in easy, they're done.

Hey Shawn W....Cubans, and your location is SoCal? Brother you gots some 'splainin to do!. Haven't ever seen those D'Orsay brands in Cuba, how are they?

I'm with John H on this one. A local Q provider vacuum bags his product and you reheat in a pot of boiling water, then open. Pretty darn close to as good as straight off the smoker. Might be worth looking into one of those home vacuum-sealer setups if this is going to be a repeat (command)...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: Man,if you lost with that good looking grub,I'd hate to see the other guys food! </div></BLOCKQUOTE> I think I was scammed, turns out...

So my neighbour and I decide to host a street party, and a rib contest between the two of us. He's new to the Weber world, but learns quick. I taught him too well as he won 9-8 in a show of hands vote. Photos you say? But of course... Not Safe for Vegans

Greetings all, planning on 2 x 8 lb picnic shoulders for Saturday dinner using Big Bob Gibson bible as a guide. They suggest 14-16 hours for a 16-18 lb whole shoulder - now I know its not as simple as 'half the weigh=half the time'...or is it? Planning low and slow, and not afraid of the dark...

Nutmeg. Seriously, grate some fresh nutmeg into your beef as part of your seasoning. I've been doing this for a few years now and find it makes the beef flavour pop.

Great looking results Jason. Can I ask where you found the butt, I'm planning a BBQ next weekend and locally, there's nuttin. Thanks brother

Wow! Thank you all for weighing in on this, some good advise all around. Not sure I want to risk a full meal on sticks alone, would be more prudent to use them as chunks it seems. If I do go ahead, I'll provide photos, because as we learned in class "if there are no pictures, it never happened"...