Recent content by Craig Jones

I would recommend using the minion method, and lighting with about 20-25 briquettes...you should be able to hold temp better. I've been using the Kingston Competition for over a year, since that is all that Costco carries.

Thanks for the help, everyone. A couple of questions I didn't answer. Taste: Loved the taste - and I didn't notice a bitterness from the bark. Tenderness: Not contest perfect, but close. Dry: Not dry Maybe I'll try it again this weekend with the foil and see what happens. Thanks again for...

Jeff, there was paprika in the rub....good to know about that. As far as the wood, I used three fist sized chunks...all three put on the fire at the beginning. No more was added later. However, when I would "stir the fire", to knock the ash off, some of the wood that wasn't completely used...

Thanks John. An interesting point is that I used the Turbinado sugar so that it wouldn't burn... I'm still a bit baffled. Perhaps next time I'll foil it when the meat hits 175 or so.

All, I would appreciate some help here. Believe it or not, I haven't done a brisket in years. I just did my first overnight brisket cook, and personally, I think the bark looks a bit burnt. Maybe I'm wrong, but I would like some feedback. I'll try to give you as much info as I think you'll...

Definitely one of the best around. It’s a very cool story of a competition BBQ team turned into a great BBQ joint. That’s why OK Joe’s is on Anthony Bordain’s 13 places to eat before you die list. http://www.menshealth.com/best...t_Before_You_Die.php Not to mention Steven Raichlen’s best...

JD, I wanted to thank you for the mod info. I "pimped" out my SJP and am completely ecstatic with the results. I did have a question for you though; do you now close the side vents? Thanks, Craig Jones Performer, WSM, SJP (a good start on a nice collection)