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Do a "low - slow." Put the chuck on in the morning before work. Come home a lunch and wrap it in HD foil, them back on the smoker. Should be about done when you get home at night. Chucks seem to take about 3 hours per pound like this. JimT

I really like this one! JimT

If you are not able to slice thinly because the brisket tends to "crumble" or fall apart and it is a bit dry, my guess is that you may be over cooking it just a bit. JimT

I was inspired by John Solak's Chicken Mole thread, so I went looking. Around here, I found two brands of Mole; Dona Maria and Rogelio Bueno. Checking the ingredients list, they seem to be two vastly different products. The Dona Maria lists chile peppers as the first ingredient, the "Bueno"...

Yep, sure do Bill. No idea why, I just live with it. To make matters more interesting, I experience the same thing even when using the GURU! I can set the GURU at 250 degrees for an overnight cook. At first when the GURU is "happy" the lid therm will read 225. By the end of the cook (GURU still...

I have an old (and I believe reasonably authentic) Mexican cook book that describes carnitas as "little meats." The basic procedure calls for cooking cubes of pork roast in lard. Orange slices are added along with the meat when the lard is hot, which produces the water necessary to boil. The...

Don, (or anyone) I was looking at the Da Gift Basket site, and got to wondering: About how many pods are in a 16 oz. package? And another question, how can the same chile be anywhere from mild to extra hot? How do they know? JimT

Incredible! Good Job Darcy!!!!! JimT

That does sound good J, and welcome to the boards! I just put it on the "To Try" list. JimT

How can you have a "boneless" rib? A rib is a bone! JimT

Larry (with an invite to anyone to chime in), I'm thinking you must have developed WRC for something specific. Thus far, I've only read about it being used on chicken. Your Sriracha Chicken is a great example. Could you give us culinary challenged people some ideas for other uses? Thanks, JimT

Can't help at all, Ed. At that temperature, I would expect ribs to take more like 6 to 7 hours. JimT

I like it too, just can't justify the price! JimT

<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...

All right you guys, you've got me interested in trying it! At what temperature do you "bake the bacon" in the oven? JimT

Hmmmm,,,,,, Tyler says medium rare to medium, like a steak. Larry says cook a long time like a brisket or chuck roast. All right TVWB team, let's duke it out!!! How do you all cook them? JimT

What Dave said, or,,,, Maybe a sharper knife? JimT

Larry, I'm interpreting this to mean the 1 pound of meat includes bones and/or cartilage, which are removed prior to serving. Correct?? Also, I would have to assume you dish this out from the crock pot using a slotted spoon (as opposed to a "soup".)?????? Thanks, JimT

Is there any reason you couldn't make up a batch of simple salt/sugar brine and keep it in the refrigerator waiting for an "opportunity?" JimT

I love the last picture. Nice little piggy! No, wait, that's a packer brisket. No,,,,it's a pig. It's even rubbed with full throttle hog rub. What do you think of the white plastic tie holding his ears up? I'm tellin' 'ya 'fer the last time, that was a ten pound packer!!! HeHeHe, JimT