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Try that wegmans. Their meat is usually on point

I hate to say it, but I think the easiest way is to just go for the whole packer

That's a solid link.. Tons of good info. I never knew that rd had English cuts. I'm going to have to look again.

Also, the Sunday farmers market in flemington my get you some great ribs. I remember a meat person there last summer

Bill... Ive been searching for a while to find good beef ribs w/o going broke in the process. I smoked some on fathers day and loved my outcome. In the past, I've had difficulty with them, as I was buying the wrong kind, and buying packs of short ribs that had some weak ones on there. The...

Looking good John. I look forward to seeing how it came out. Hopefully you slept well!

Personally, I wouldn't go for two briskets as your first overnight cook. My second cook on my 22.5 was an overnight brisket and put nicely, it was a crappy night of nearly no sleep. Since you've only used it once, you prob don't have the greatest feel for it. You have a ton of elements to...

I'd look into the digi q by BBQ guru. I've heard some great things about it. Tons of export options, charting, etc

Save yourself shoe leather. Get the whole cryovac of brisket, not the flat. It'll be night and day juicer regardless of how much it's injected

Try goo gone. They have it at home depot. It seems to work wonders on everything else

Wow... Take a note of the humidity level next time you smoke.

I'm running a 22.5, 225-275 deg.

I made the mistake of cooking a flat once and will never make it again.... Shoe leather. Getting a flat w the point trimmed is usually double the cost here in nj

Almost every recipe, trick, tip, manual, etc for the WSM has mentioned keeping up with the water pan, checking it to make sure it never runs dry, adding more water every x hours, etc. My WSM never comes close to running out. Never once in countless runs on it, have I been worried about the...

I've messed w it a few times. I find I like foil better.

My batteries in my partyq stoker died last night leaving me waking up to a 185 deg WSM, with 160 deg meat... Fantastic. No ones fault but my own, as I was a little bit ummm saucy when I put everything on when I got home from the bar at 3am. I'm wrapped up now and chugging along nicely. I threw...

I use unwaxed. I ordered it off the Internet from some shop out of Austin... I don't recall the name. I got hosed on shipping. Sadly, the only bp I can find around here is white... Which I'm sure is fine, but I just feel safer using the unbleached over ten hrs of a cook.

I'm running a 10 lbs pork shoulder, a few pounds of short ribs and some oxtail.

I'm not a burnt end person... At all. To me, eating the fatty part of the brisket is up there w eating a prime ribeye, as my favorite bite of cow. A big variable is how far away are you going and when do you plan on serving it brisket when you are there. I usually aim for 3 hrs early as a...

Yes... You nailed it. By the same token, I used to try to firm up my bark after foiling. I wish I kept a log of that time I spent doing that vs the time savings from foil over bp I bp my briskets, and foil my ribs and butts.