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Hey all, I just pulled my bird from the brine and have a slight concern. To start, the bird wasn't fully submerged in the brine. The tips of the legs and a small portion of the back were not submerged. When I pulled the bird for a thorough rinse just a few minutes ago I notices some light brown...

Okay so I have a turkey in my brine bucket. On this one I'm trying Keri's Apply Honey Brine. I made a single batch, but the turkey isn't fully submerged. My thought is to make another half batch, because I want to keep the salt/sugar/liquid ratios the same right? This won't make the bird more...

I have a couple grass fed briskets that I'm cooking for the 4th. Unfortunately these briskets are trimmed pretty good with regards to the fat cap. I am a low and slow guy with brisket but think this might call for the high heat method due to the lack of fat cap. Any thoughts? Thanks, Doug

I just bought the Weber charcoal holders. The main reason is to cook thighs indirect. Other things I thought would be great to cook when using the charcoal holders are ABTs, pork loin and wings. Looking for any other ideas on how/when to use the charcoal holders to produce better food on my...

I cooked some briskets yesterday and have a question on the rub. The rub I was using was Plowboy's Bovine Rub. I really like the flavor and it has a touch of heat which is nice. I was in a time crunch so I applied the rub about 1 hour before cooking. I cooked them at 250 and wrapped in foil...

Hi- I'm looking for some advice and direction for a catering gig. I have an opportunity to cook for 250 people. First I'll have to cook it all in advance. I've reheated brisket and pork in foodsaver bags and had no issues. They are also asking for ribs and wings (although another chicken...

I have overcooked my thighs during the last couple of cooks. I'd like to get your opinion on what I can do a little differently. It may just be a simple matter of knocking 5-10 minutes off the cook. Anyway here's what I do: <UL TYPE=SQUARE> <LI> Brine thighs for one hour <LI>Trim, rub...

At what temp would be ideal for slicing a brisket? I like to take mine to about 200-203 for doneness so they are always tender. Thanks. Doug

I have a bunch of boneless/skinless thighs I'll be cooking this weekend for a graduation party. I've always cooked bone-in thighs with skin. Here's my plan: <LI>Marinate in italian dressing overnight <LI>Rinse and rub <LI>Cook at about 250 in the WSM <LI>Put in a pan with sauce when the internal...

I'm looking for a recipe for a sweet bbq sauce for ribs and pork. If no one has an exact recipe would you be able to provide a starting point of ketchup, brown sugar and cider vinegar? Thanks!

Looking for a paste I can use on a high heat brisket this weekend. I was thinking of mustard, beer, fresh garlic and onion. Does anyone have something along those lines they'd like to share? Thanks! Doug

Lately we've been encountering a problem with pork butts. The issue is not all of it pulls like we want. Usually there is a muscle or two the we have to shred. We cook at 240-250 and foil at 180. We take it off when it's tender, usually around 200. Then we let it rest for an hour or so. I'm...

I compete in the Midwest and I guess a lot of teams turn in slices and chunks. Can someone advise me on how to get a bone in butt to slice into 6 equal parts? Or would a boned, rolled and tied butt work better for this? What is the best finishing internal temp? I was thinking 175 to break down...

I don't have a sausage maker so I just plan on buying some uncooked sausages links, open the casings and make some loafs. I'd like to do a sausage with some jalapenos, cheese, maybe some cilantro. Does anyone have a recipe that might be a little different (that's what i'm looking for)? If not...

Has anyone ever tried this recipe out? I found it on the BBQ Forum. My concern is that it would get overcooked by cooking to 205 internal. However, he certainly has won a lot using that method. Just curious if anyone has tried it. "Thanks for all the nice compliments on my brisket. It's been...

Can someone provide information on the steps needed to prep a chicken thigh? I've heard of cutting off something before you cook them. I want to say the tongue but not sure. We always cook drumsticks in competition but are going to start practicing with thighs so we can use those. Any tips for...

I love my WSM and our team uses 4 of them for competitions. But, I want to look into getting a larger cooker to cook for large groups of people. What's the best bang for the buck out there in that category? What do people recommend? Thanks for the info.

I've been put in charge of the knives for our bbq team. I want to invest in some knives that'll be good for slicing brisket and other meats. I've read on here that Forschner knives are good. Are there any others that anyone would recommend. Also, what about electric knives? I thought that might...

Are there specific do's and don'ts of injecting a brisket? Usually with the butts I just let er rip with about 1 Cup and try to spread it out. Should injecting a brisket be different?

Okay I put 3 butts on last night at 11:45 pm CST. Due to my lack of experience I had a hard time keeping it below 250 and it hit 280 a couple of times. I know, Yikes! Anyway it's 9:00 am and they are all done! They are all at 195. People aren't coming over until 7:00pm tonight. I have them...