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Just a little F.Y.I. Cryovac meat tends to have a funky smell when you first open it. Rinse off the meat and let it air for 15-30 minutes and the smell will be gone.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde: you've got no problem at all cooking it this week. Frankly, you could probably wait another week or two and you'd be fine, as long as that...

By far the best. Granted, I've never eaten at these hole in the wall southern Q joints, but up here in yankee territory, they are the best by far. This includes resturants and other BBQ enthusiasts. You need to keep in mind, anyone who has been doing this for anytime have tweeked their recipe...

Unfortunetly nothing. I've got too many things going on. Monday I'm going to throw a chuck roast on! Happy Smoking everyone!

There has been a couple discussions on this. The consenses is 3 hours per pound at 225º. Sounds odd that you cook on time and not temp or feel, but it works and works well. I used a thermo the first time and it was right on. Use one if you want, but you don't need to. This is for Chuck...

I know costco has these, if not sams, but they have 6 pack of rolls. 3 smaller and 3 larger. I believe it was just under $40.00.

How old is too old? Is there such a thing?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: My dirty little WSM is so "seasoned" that most of the time the cover is stuck to the center section and when I finally wrench it off...

Falling into a rut is oh so easy. We work hard at making good Q and it takes a days work to taste our results. When we find something that works we do it. When we do experiment and it turns out so so, its hard to take being you just spent all day cooking. If you cook it right and experiment...

Many supermarkets will do this. That discount sounds pretty good!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Campisi: Clay, I love the torch idea! Does it give you a nice crispy surface in addition to carmelization? To me,the perfect rib embodies...

Pork Butt Brisket Chuck Roast

Thanks Kirk. That was the one thing keeping me from getting a roll.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by cdvickers: Hey thanks, let me ask this question. How do cooking times compare? I know if will take longer to cook a bigger Chuck Roll, but is it about...

$35!!! I bought simple wire ones that were under $3 a piece that are nice and sturdy. I'm sure its nice and all, but I can think of better ways to spend the extra $32 dollars. As far as rusting, you can buy 11 wire ones. I've used mine a few times and they haven't rusted yet.

I mustard and rub before lighting coals.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: Dang, Jon. If I'd read your post a little earlier, I'd have headed you way for dinner! Smells good! JimT </div></BLOCKQUOTE> It was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kirk Boorman: 3 hrs / lb worked out great for me last week. I had four 3.5 lb'ers that I did at 230 for 6 hrs, then foiled for a little more than 3 hrs...

Had to change my origonal post. Opened them up and checked them, still tought. Went back in the oven. Been over an hour now, and they're getting tender. I stand corrected, and I believe 3 hours a pound will be perfect. My thermo must not have been centered in the meat proper.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde: Jon - you'll really like it. And, for whatever reason, I've found it really does take about 3 hours per pound. However, if you have a therm...