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I want to take my first crack at smoking a fatty this weekend, but it will have to travel on the road with us for a little over an hour. I was wondering if any of you fine gentlemen have had to hold a fatty for an extended period of time and how it held up. Mainly I'm worried about the outside...

I haven't had the chance to upload the pics off of my camera so I'm just now getting around to posting about all of the delicious animal parts I've eaten in the past few months. First off a barbecue I had back in March. Nice smoke ring. Pulled. Fried pickles anyone? Avocado corn salsa...

I've got my 5 lb. brisket dry brining away in the fridge and had one final question. After smoking it to 165 internal I'm guessing I'll about 4ish lbs. of meat after shrinkage. Can anyone give me a ballpark time as to how long it would take to steam it to finish which I'm guessing will be...

I tried Keri's AJ brined turkey for xmas eve a few years back, and while everyone enjoyed it, I was surprised at how sweet it was. I guess I don't think of sweet when I think of a nice smoked bird. I've been looking around twvbb and the web and most brines I've come across feature brown sugar...

I searched the forums quite a few different ways, and for the most part I think I'll be fine, but I wanted to see if anyone has any additional tips for my specific situation. Originally I'd planned taking the WSM with me and smoking the meat at our campsite, but I decided it would just be too...

I know this question has probably been asked a million times, but I want to have a straight answer before I risk endangering anyones health. So I plan on smoking some wings and a chuck roast this weekend. The chuckie will be in a foil pan on the bottom rack and the wings will be on top rack...

I'll be whipping up another batch of my modified No. 5 sauce using Kevin's Coffee Cocoa Ancho brisket rub and wanted to know if you guys have any suggestions on how to strain out the grounds. I didn't really notice them in the rub on the brisket, but when I made the sauce they added a noticably...

I did a search and didn't see any threads like this, well for this year anyway, so I thought I would start one up. My dad wants to hang out as his place (and I can't complain, he lives on the water and has a huge deck and a brand new infrared grill) so I plan on doing two racks of spares and...

I've decided to make a number of different sauces for a barbecue I'm hosting next week. So far I've done two batches of mustard-based sauce, and one batch of vinegar-based. I wanted to round out the options to five, so I'm looking for two more recipes for tomato-based sauce. I've made the...

I've been doing some research about an upcoming barbecue I'm hosting. I'm required to do pulled pork, I think there'd be a rebellion if I didn't, but I'm curious to try something else along with it. Usually I do St. Louis spares, and originally I wanted to try my hand at brisket, but I think...

I've been interested in trying brisket for the first time, so it's only natural to try and get a packer so I can also try my hand at these burnt ends I read so much about. I didn't see any at BJs, and I'll be checking Costco tonight. My mom mentioned a place called Amrein Foods on Pulaski...

I did my best ribs to date along with a big pitcher of Blueberry Mojitos and some Creole Potato Salad. The ribs and trimmings were on for 8.5 hours over Kingston briqs and apple chunks. I used the Texas Sugarless recipe here on TVWB and sprayed with AJ every 2 hours and basted with Andy...

I just posted my comprehensive review on my blog if anyone cares to take a look. Some great and some not so great BBQ. Thanks for reading! http://microcosmk.blogspot.com...bbq-block-party.html

I'm doing my first try at the BRITU recipe and am at the stage where I wait for my smoker do its thing for an hour before I throw my ribs on. I put in a full chimney of lit and about 2/3s chimney of unlit and it's still running high as usual. I checked it after 30 mins and it was at 275 so I...

I've been severely craving some BBQ but I refuse to brave the harsh elements we've been having lately. So I come to my fellow BBQers with a request that may seem sacrilegious to some: Do any of you have a decent recipe for indoor barbecue? I'm thinking oven ribs or slow-cooker pulled pork...

I'm about 15 hours into my cook (two butts) and the internal temps are plateauing around 170*. I just added 10 more briqs and opened the side door and blew on coals a bit about 30 mins ago but my lid temps are staying 175-190*. I'm not strapped for time, the guests won't start arriving for...

I recently had the creamed corn with NY cheddar from Daisy Mays BBQ in Manhattan and wanted to try to recreate to go along with some spares this weekend. Does anyone have a recipe similar to this up their sleeve? It's definitely on the savory side. Any suggestions would be great. Thanks!

My butts went on at 7pm last night. Followed the championship injection recipe sans the injection. Almost overflowing charcoal ring and 32 briqs in the chimney starter. I lit 32 because the last 3 smokes have run lower than expected temps. These butts were also about a combined 2lbs. larger...

Doing a batch of wings today and I can't for the life of me get the temp to go above 200. Going to go check with my probe thermometer just to make sure, but if I can't get the temps above 200 how long should I smoke the wings? It's about 7lbs. worth. And they're biggins. Thank you sirs!

I was wondering if anyone has used the recipe for Texans' Beef Brisket from this book with any success. My dad gave me a 3lb. brisket cut and has been pestering me to smoke it for him and this recipe calls for just that. The recipe calls for a 3 lb. cut using 6-8 pieces of mesquite wood and...