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Maybe its just the lighting or something but they do look like they may be covered in ash. Was the wind stiring up your ash? I dug up a butt picture, like Bry said they should have a wet look to them.

Its been a long time since I had a belly full of pulled beef, and Larrys Blog inspired me to do a big ol chuck roast this weekend. I picked up a choice 12.67lb chuck roast for $2.99/lb, it looks nice There is no party or extra people coming over, just looking for a relaxing 20 hour smoke and...

Ahh, the best feeling is an empty pan of meat. I cant believe they ate all 12 lbs of sliced pork It turned out pretty well, but I was surprised by the difference in texture I found while slicing the 4 halves. Some of it was super tender and juicy, some leaned to the dry side...though still...

Were going over to a friends house tonight for a little Halloween party and I've been nominated to cook the meat. I chose this brined pork loin recipe that I've had good results a couple times in the past with. I started with two whole pork loins, both about 6 lbs. Heres the brine recipe...

My friend just got a 22" WSM yesterday and he gave me a call to ask if it being "oily" was normal, and asked if he should degrease it. He said it smelled like oil too. His first cook is supposed to be tomarrow, a ham, at 300+. Has anyone heard of this before, and what do you think? I'm...

All kinds of ideas to try out, I do have some nice smaller chunks of sugar maple, so I'll give your idea a try Ed, also think I may give Larry's no wood suggestion a try. For some reason I had it stuck in my head that cherry is the only way to go for poultry, time to switch things up a bit!

Is anyone else sick of cherry smoke on poultry? I smoked/grilled a bunch of big chicken breasts this weekend for sandwiches during the week, and I'm not all that fond of them. I think I've just grown tired of the cherry smoke flavor on poultry. Any thoughts?

Bryan S, he was a great inspiration and mentor to me when I was cutting my Q teeth. Thanks again Bry, I need to get back into postin

Having a Thanksgiving supper Sunday night. Doing the apple brine from the cooking topics on a 12.5lb turkey. The wife is making stuffing, smashed taters and greenbean caserole. Going to be fun

8:30 is way too early to start an overnighter for 5lb butts. I would have waited until 12. If you wanted PP for lunch. (including a rest) 2hr/lb always seems to work out for me with butts.

I agree with George, build a fire and get it all good and hot for 20 min or so it will come apart. Though I do agree with you about it being a POS. Mine is football shaped after a new years mishap, I do wish I had it for an upcomming comp. though.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jake S: I hang mine on the lid holder, and it still holds the lid. </div></BLOCKQUOTE> Same here

when this happened to me (stacker and wsm lid) I got the performer going and set the stacker and lid on and let it get nice and hot. It came off easily, maybe the propane torch just isnt getting it hot long enough.

when you know the location of every red weber kettle and poor ecb owner in your home town. I guess I'm a grill gawker

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Nice onion blossom btw, whats your technique for cutting?

I agree, even just a chunk of wood is too much on meatloaf for me. Looks wonderful Bryan, wish I could pick that sucker up and take a big ol' bite out of it right now!

Shes chugging along at 230 now, and the brisket is stalled at 177 for the past hour or so. As for the hangover, well, I'm on my third newcastle. A nap is definately in order, as soon as my wife wakes up from hers lol.

I was all excited to do my first overnight brisket on the BGE, just got my new guru door for the XL and a good looking 10lb packer yesterday. Fool proof right?? Well, I went to a co-workers 50th birthday party last night and, lets just say, I had a little trouble getting the brisket going. I...

So if it is sandwiched between the door and wsm is that ok? I'm thinking so, I've had my door siliconed with permatex ultra black for over a year now. I'm not going to worry about it.