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has there been new guidance when using the minion method to increase the number of briquets with the newer version of kingsford (post 2006)? the reason I ask, i've tried twice with poor results when following the method for hot climates, filling the bowl and heating 20 briquets, dumping them on...

I just went to a party and brisket was on the menu. As i watched the guy slice it, i watched the entire brisket jiggle uncontrollably. I realized it wasn't trimmed. It went downhill from there. The rub was poor, the meat was mushy. I ate it and pretended like it was great but what a...

well, it has been a couple of months and i didn't think about the fuel but i almost always use kingsford but may have had some stubbs mixed in, if anything

anyone know what might have causes a sooty, foul smelling wood burn for me? I cut a limb from a live citrus orange tree. The diameter was 4 inches and 1-1.5 inches thick, and the wood had dried for several months. When i used it for smoke wood in the weber, the smoke ended up getting dark...

i just read post on lump and how folks love it but my experience was the pieces, small, in RO drove me nuts. How do you deal w/ all those litle pieces?

i saw the post about lowes and the sale on stubbs. I am not familar with this fuel, just their sause. Is everyone here a big fan of the stubbs charcoal? I did a quick search and only found talk about the "sales" but wonder how it really compares

I intend to make a very basic rub this weekend for a brisket i am smoking w/ HH method. Last time i simply used Kosher salt and fresh pepper but thought it could use a bit more pop. I don't want to get carried away but what should I add to the salt/pepper and quantities for a 11 lb brisket...

Yes, I agree, it is surprising that a bbq restaurant, and a successful one at that, admits they are not good at brisket. I've used the HH method a few times w/ terrific results, and told them so, lol. I told my wife that we might salvage it w/ some beef broth and a microwave but to no avail...

Just curious, i had a party at the house and had local catering to include pork butt and sliced beef. To my surprise, as the last one in line as host, the beef pan was full, the pork empty. As i got closer, I realized the beef didn't look so great, brown, dry and over cooked but looks could be...

I did another 4 hr butt this past weekend and i was not overly impressed. It turned out ok but had much more fat layers/chunks than i prefer. When in a pinch for time, it's still pretty good but i've concluded the fat content of this meat is really better served w/ low and slow

any additional comments on this topic? I was going to load my weber into the truck and take it to the hunting camp for a big cook this weekend, but it just isn't practical for me to take it. Rather than use the electric, I am going to do the HH butt on the weber kettle for 4-5 hrs. Any tips...

i usually get bone in but the difference is only 20 cents, so i figure it is a wash, generally

I am going to try my first injection for BB and had a couple of questions. Is there a strong preference for bone in vs. bone out? should I used apple cider or apple juice? Last, is injection worthwhile or completely unnecessary given low/slow and fat of butts? I've seen them do it in many of...

I did spend a bit of time using the search but surprisingly, could not find the answer. I have a cook this weekend at the hunting camp for a group of mostly men, but some women and kids. I am trying to figure out how many people can be fed with a 15 lb uncooked weight brisket. I thought I...

wow, totally across the board. One person mentioned Tony Cacheries, that's one of my favorites too. In expensive and spicy with a nice mix of various spices. I like it in particular on chicken

For butts, what is your favorite store bought rub? I had some Emerils Original and added some brown sugar and it was outstanding. I know a lot of folks make their own rub but wondered what "off the shelf" options existed.

Saturday probably doesn't work too well for me and as pointed out earlier, that is "turn in" day and the pressure will be high. Sounds like showing up on friday late afternoon is ok so I think that's what I'll do. I appreciate the feedback on the subject.

thx for the feedback, i will try to go. One last question on the topic. At what point is it just too late to show up on Friday. My point is, I work on Friday so can't get to Harmony until 5pm and it is dark at 7:30pm. Is it likely things will have died down to the point of it not being worth...

Does anyone know anything about events like the one below? For a change, I have one near me so I thought about stopping by for a few hours but wasn't sure what to expect. My interest was primarily to walk around, see some teams, equipment, smell the bbq and lv after 2 hrs but I have never been...

thx kevin, i ended up foiling with a very small amt of liquid for 60 min in the over at 250 and the meat pulled back on the bone and were meaningfully more tender. Not perfect or as good as I normally do with ribs, but this process made them good. thx for the help