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No photos, but it looked like yours. The family enjoyed it very much. Two hours a pound at 230º, and I had two 3 Pounders cooking. I will cook this again. Thanks D.L.

Thanks, I will give this a try this weekend and let you know how it goes!

D.L., That is some great looking meat. I went to Costco and bought a pack of two (6LBs) Beef Chuck Pot Roast, is that the same piece of meat? Did you put a rub on it? What temp did you cook it at? About how long do you expect a 3 LB roast to cook? Thanks.

Would it help to use my Jaccard on the chops prior to putting them in the brine? I'm thinking these chops look good for Sunday dinner!

Kevin...you're like my 9-1-1 line for food help! Thanks!

I am going to give this a try tomorrow...is there any reason I cannot pre-make the injection and let it sit in the fridge, so it's one less thing to start in the early AM?

And then there's my Butts...Costco Boneless...almost always 1.5 hours per pound cooking at 225 at the grate...I couldn't get a 2+ hour butt if my life depended on it. Of course next time I try and plan butts for a party, that's when it will hit me! That puts you at 11 hours on my clock.

A friend of mine at work is looking to purchase a Weber E450? I figure this would be the place to find out if she should be looking at another model or if this one is thought of well. Thanks for you help!

Are they bone in? I just did some Boneless Butts from Costco. They were just over 5 LB. each. I worry so much about that 2 HR per pound time frame I started them in the middle of the night for 4 PM party. They finished about an hour and 15 minutes a pound which seems to be my consistent...

I am going to cook 2 Butts and a Brisket for a party on Sat at 4 PM. 2-7Lb. Butts and 1-7Lb center cut Brisket. I was planning on putting the butts on at around Midnight Fri, and the brisket on at about 5AM Sat. Butts up top and Brisket on the bottom. My question is, I was going to do Mr...

Any reason these can't be done in a crock pot? It's probably a stupid question

Keri, Just thought after a few years of these birds I would throw a big Thank You! your way agian. I'm doing your bird and your grandma's cornbread stuffing. I always give you the credit but they still think I am a turkey guru!!! Happy Thanksgiving to you and your's and to everyone else!

Came out excellent, we cooked 4 and I have 1 whole one left to snack on. Came out very moist. I seared them at about 800 degrees for 1 1/2 minutes a side, then took them off the grill and dropped the temp down to about 400. The temp drop took maybe 15 minutes. I put them back on and it took...

Thanks Kevin, I will go that route then. Looks like some tasty beef! I will report back with my results.

Is the reason you cook indirect because of something in the marinade? I normally grill my tri-tips like I do a Steak, high heat sear and then finish it at a lower temp? We are having the neighbors over for dinner Friday and I will be trying this recipe. Any feed back on the advantages of...

Thanks Tom, I look forward to giving these a try.

Tom M...yes please post those recipes!

I did this recipe a few weeks back and it was awesome! The recipe was posted on the WBBQA.com forum. I kept it in the brine for 12 hours. my secret not so secret is the brining. it imparts a nice flavor to compliment the trout and helps hold in moisture so you don't end up with trout jerky...

Lemon Drop 2 part simple syrup 1 part Vodka 1 part Fresh squeezed lemon juice 1/2 part Triple sec I shake with ice and pour the whole thing into a glass, my wife likes to add a splach of club soda to it. I think it is traditionaly served "strained" into a Martini Glass but I enjoy the ice...

First thing I do is to make some simple syrup...1 Cup of water to 2 cups of sugar, heat to boil, stir frequently until the sugar disolves. Cool, bottle, and keep in the fridge. Mojito Cut the ends of a lime and then slice into 3 or 4 slices, which I then 1/4 and put in the bottom of a tall...