Recent content by Brad Greer

Could it be that the ends of the ribs are just getting more heat than the rest? Are they overlapping the area blocked by the water pan and getting a little direct heat?

Dang Vince!!! You guys are freaking amazing!!

It also depends on what temperature you cook at. If you cook hot and fast you will pull at a higher temp that lower and slower. Weather you foil can also have some impact on IT doneness as well. That being said, if I am cooking at 250* a good rule of thumb will be between 190 and 195 IT in the...

For all you lump users out there, I am thinking of doing a HnF brisket using lump in my 22wsm. How much burn time will you get out of a full bag when cooking in a 22 at 300-350? Thanks,

That looks exactly like what I used to get when I lived in Veracruz!!!

Just thought I would send out some huge bbq props to Vince and Alexa from Rhythm N Que. In their last 4 contests they have 2 grands and 1 reserve grand, and they qualified to go to the Sams club finals in Bentonville. Way to represent guys!!!

Oh yeah!!! Looks delish!!! P.S. Congrats on rooting for the second best team in the great state of Utah...Go Aggies! :)

Que saboroso!!! Se parece El Chorizo que tenia cuando estaba viviendo en Veracruz!! Es lo mejor! Looks awesome...Reminds me of the time I spent in Veracruz!

Two of my all time favorite things...Pulled pork and tacos!!! Looks fantastic!

Me encanta un mole saboroso!!! Se parece bien delicioso!! Salud

Way to get him started off right!! Burgers look mighty tasty too!

I just drooled on my keyboard... Looks fantastic.

A...wait for it...MAZING!! Looks so good. How do you keep the cheese from falling out during the cook when it melts?

Looks awesome...Gotta get me one of those!

Thanks everyone for the comments...@Wolgast...It's pulled chicken.