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I hear ya George... it's 110* up in here in Fresno. My darn electric bill is going to be killer this month with the A/C running most of the day.

Well once again I thought I would do an overnighter and it never got off the ground. The plan was to put two butts on the WSM at 9 pm last night, but it never happened, and I can't even blame Larry R this time, as I didn't even drink last night. Anyway, I woke up at 12:30 am and realized that I...

I am with you Bryan, my DIGIQ II is high tech enough for my dumb ***. I do admire all of you folks that are as computer literate as you all are,heck I have trouble turning mine on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: larry, how ya gonna handle the beer without ed around ? i plan to do a brisket. the weather is to hot . </div></BLOCKQUOTE> I wondered...

I checked with the butcher at our local Vons (Safeway in Fresno) and he says that they aren't very good. They are from Australia, and lack meat as they are mostly fat. Heck who knows...

Whatever you do Thomas, be sure to omit any salt from your rub, it will only make it worse.

I had the same problem two weeks ago. Nobody had any at a price that was conducive to smoking. Finally bought one last week at Smart and Final for $1.89 lb, not too bad considering two weeks ago the range was anywhere from $2.27 lb to $3.27 lb.

Going to my brothers house, and we will be training him on the use of his WSM (I gave him my 18" WSM when I bought the new 22 1/2" WSM) we will be doing some spares using the Pomegranate glaze that Clark used last week, Can't wait. We will also be doing some spicy Cole slaw along with baked...

Here's the rub as I read it: 3/4 cup freshly ground coffee into a fine powder 1/2 cup cocoa powder preferably Dutch-processed 3/4 cup light brown sugar 1/2 cup pure red chili powder 1/2 cup paprika 1 tblsp dried thyme 1 tblsp garlic powder 1 tblsp onion powder 1 tsp cinnamon 1/2 tsp...

Sounds about right then Ed. It took longer because of the 280º cooking temp. If you would have been cooking in the 325º-350º range, then I'd say about 4-4.5 hrs. for the packer. How did it turn out for you? Happy with the results? </div></BLOCKQUOTE> Just seemed a bit quick for such a big...

I foiled after it hit 165*

quick question for you Kevin as well as the other high heat brisketiers out there. Have you ever heard of a 14 lb brisket being done in 5 hours at a cooking temperature of 280*? If you haven't well you have now. I put mine on this morning at 6:30 am and at 11:30 am she was done. Just separated...

I should not have looked at those pics, now I am hungry. Looks great Bryan, looks great...

Randy, I am also doing a Brisket, but will be doing mine starting late this evening and doing the dreaded low and slow cook. I will do the MM method as well, and will be cooking at 225* throughout the cook. In terms of internal cooking temps, they are basically just a guide so to speak. Just...

Thanks Clark, now I now what I am going to do for the 4th of July at my brothers house. Those were some of the BEST ribs that I have seen on this site bar none. They looked like something you'd see in a competition.

Ed the ribs we're probably the best part! Clark Clark, I sure would like the recipe for the pom glaze that you used on the ribs.

Clark, I looked everywhere, but I didn't see the kitchen sink in your smoker... LOL dang you had everything else, and it made me hungry and I just got through eating. Those ribs looked absolutely fabulous.

Larry, you should be ok planting from seeds right now, but start them off in the house, and water them with warm water during the germination process. As far as the size of the container, I am not sure, but I don't see a problem with the 24"-30" planter. If you can get a plastic cover to place...

No, longer... I have had a full ring of Rancher last as long as 27 hours, and with Kingsford about 19 hours tops, but that is just my experience.

Bryan, how many beers do you think it will take before the meat is done? That's pretty much how I cook things these days, especially now that the weather is getting warmer.