Recent content by Dano C.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: Tenderness is your key, not time or temp. </div></BLOCKQUOTE> That's true, I guess pork is safe to eat at around 160, which is early on into...

Hi all, So I have a 9lb bone-in pork shoulder and I am doing some BoB this weekend. I was toying around with the idea of brining this pork in a simple brine for this cook, since my pulled pork sometimes comes out not quite as juicy as I would like. Thoughts on this? Would this turn the...

I'm not sure I understand the question, but if you are asking if the meat will go back up in temperature, the answer is yes. And it seems surprising that it dropped from 177 to 160... how long did you have the lid off the cooker? And it will probably climb from 160 to 177 faster than it did...

I got some BoB going that I just put on 15 minutes ago

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Zach (Seattle): Hey Michael, I picked up a tri-tip today for my first attempt at cooking one Sunday. Mind sharing your recipe/system? I've read some...

IMO, if you are doing high heat, best not to cook it in advance with tri-tip. In my experience, it bleeds more than other meats, and loses its juiciness. You will see this if you wrap it in foil and put it in a cooler. I am talking about high heat method found on this site, though. Low & slow...

Any ideas about wood? I mean, I would think something like apple for the pork, but then something sharper like mesquite for the brisket... does a mix of something like cherry/mesquite make sense?

Hi all, This weekend, I plan on doing BoB for the Super Bowl. I actually plan on doing smaller cuts since there won't be too many people and I really want to experiment a bit before moving onto a huge cook. So I will probably look for something like a 6lb brisket flat and a butt of around the...

Wow, that is terrible. It is tough, too, to think about how little they will be able to sell it for vs. how much it was worth to you. I had a couple work computers stolen from my office a few months ago and it was terrible. For some reason, one of the things that burned me up the most was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Corall: I had trouble with Wiviott. Think he is to opinionated and he thinks his way is the only method to great barbecue. Most of us know...

Yeah so I might take a few recipes from the "Smoke & Spice", but I'm going to move onto another book. I got a couple more for Christmas so I'll see what those are like. But yeah, overall, I get all my BBQ knowledge from here. Although I learned by following all the instructions in Wiviott's...

So I was given the book "Smoke and Spice" for Christmas. It is the #1 book in "BBQ and Grilling" category of books. I was disappointed. In the opening section, they talk about the concepts behind smoking meat, and they discuss smokers with water pans. It talks about how the purpose of the...

So I have a question about cooking some brisket in my 18.5" wsm. I have cooked a decent amount in my wsm with pretty good success, but never brisket, and never with the top AND bottom grate. So.... I was looking at this method here for overnight brisket...

Has anybody here done it both ways? The more I think about it, the more I think that it won't really make a difference, but if anything, the turkey w/o backbone will just cook a little faster. Anybody have any insight? I need to prepare this thing tonight

Hi all, I going to smoke a turkey using a combination of these two recipes here: <UL TYPE=SQUARE> <LI> Gary Wiviott's suggestion <LI> Apple Brined Turkey recipe from this site [/list] I'm going to be using the apple brine and smoking it at the slightly lower temp (~275) for a bit...