Recent content by Nick LaFond

I did my first brisket last weekend. It went in solo on the top grate. I decided to try out a higher temp cook, and I kept it around 270-280, no water, foiled WSM pan. I'm not sure if it was the temp. or if I trimmed too much fat (was probably 1/8"), but I was sorely disappointed... pretty...

Anyone else try this marinade?

I've done +15F overnight a couple times at 4300 ft. above sea level, and I have to empty the charcoal chamber halfway through the cook on a 16+ hr run. It takes me about an entire 20lb bag of kingsford. Anyone else have an experience similar to mine? I have no insulation for my wsm right now.

I have been making these with great success, as well. Gotta love pulled pork in with the beans, bbq sauce, and apple. This recipe is a true winner.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Waid: Nice job Nick, did you use Pinnacle to make this vid? </div></BLOCKQUOTE> Actually I used the standard windows movie maker.

Stven P: that looks like a good idea with the windscreen! Mike B: not trying to insult you, but your water pan was empty, correct?

I'm kinda late getting in here, but I own some expensive European and Japanese steel, and I'm sold on Forschner's fibrox line. I doubt I will buy anything else anymore. Right now the only forschners I have are: 8" chefs (love it) 12" ham slicer (great for trimming fat caps, filleting fish...

Mike: thanks for the kind words. I agree -- there are many things I could do to make it better. My intent was to spend as little time as possible on it, but still make it presentable. To any who are curious, on my previous cook I followed three different rubs/techniques. (1) Authentic "Mr...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Probably the all time best FIRST post ! ! ! </div></BLOCKQUOTE> lol. I'm not sure if this is blatant sarcasm or a serious post :P...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Melman: Why does the first butt appear almost an ash gray in the "Been cookin' 12 hours" picture? </div></BLOCKQUOTE> That's a great question. Perhaps...

I decided it would be fun to put together a short video of my weekly pork butt cook. Lemme know what you think. http://www.youtube.com/watch?v=8q16ph4fkhY