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I'm with Len on this. I like 275 for ribs - makes for better bark, IMO. Get your BBs done and foil them and chuck them in a cooler or wrap them in towels. If it doesn't violate your 'q purist sensibilities, you could also stash them in the oven at 200 degrees and hold them indefinitely. Then...

Nice ribs! Is there a link to JL's technique/recipe?

Looks fantastic, Chris. Brisket looks perfectly done.

As Steve Raichlen says, brisket is the "Mount Everest" of bbq. Intimidating, yes...but if you can master it, you'll feel like you own the world, bbq-wise.

Bought a couple of small-ish back loin rib racks this weekend, kinda spur-of-the-moment, and got great results with them. Best ribs I've done in a long time. Rubbed 'em down with John Henry's Texas Pig Rub. Pretty simple cook - 3:15 or so at 275 degrees over HyVee lump charcoal and some oak. No...

Haven't checked in for quite some time, so I thought I'd throw out a post. Hope you all had a great Labor Day weekend. Cooked a couple of briskets from HyVee (Lakeville, MN) last weekend. They were IPB packers, choice grade. Paid $4.89/lb, as I recall. Minimal fat cap, and not much trimming...

I actually prefer the "partial" butts that I find at my favorite grocery store. More surface area per pound, which means more rub and smoke and therefore more flavor. Plus, they cook faster. I even went to far as to cut a couple full butts in half with a Sawzall when I couldn't find any...

DaveW is right, and don't feel bad for the way your brisket turned out. I did the same thing you did with my first brisket and it turned out the same as yours. Took a couple more briskets for me to get it through my thick skull that, unlike a steak or a roast, it gets more tender as the temp...

Give 'em a good cleaning and rinse 'em out real well. Then leave them to dry for a couple days, and then see if you notice any residual off-odor. If they don't have any lingering nasty odors, you should be okay. I would wash them and let them dry between cooks.

Yup - good catch, Bob.

I have to agree here. A chuck arm or blade roast, cubed up and browned really well and simmered into a stew, is the pinnacle of beef flavor in my book. A rib-eye steak is a close second. Brisket comes in somewhere down the scale a bit, with flank steak and some of the other cheap and lean cuts...

That meat rack will be great for cookin' snakes. :eek: Nice work!

I saw $5.10/lb. a couple weeks ago at Restaurant Depot for choice Angus packers in the the 14-18# range.

Yeah, looks like it needs to be more forward on the bird and inserted more vertically and deeper. The part that takes the longest to cook is the deepest part way up front.

The length of time you get out of a load of coal is a result of all the variables mentioned above, plus the "load" you're trying to move. With a fully fired WSM that's up to temp, putting on a couple of 15# packer briskets or a half-dozen butts that are at 35 degrees is going to suck up a lot of...

That's hilarious. :)

That looks perfect, Steve! Just like cars - if it doesn't have enough power, put a blower on it!

Tamales. I chop the brisket up real fine, mix in some canned chipotles and green chiles and use that for tamale filling.

Hmmm...I guess the "time @ temp" - as opposed to just temperature - makes sense now that I think about it. I pulled mine at 162 today and it "coasted" up to 168 and was perfect. According to the "time @ temp" model it was probably safe at a lower temp given how long it spends at a given temp. It...

Where are you getting that 155 number? Is that a typo? Everything I've ever read states that it needs to get to 165. Here's what the FDA has to say about it.