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Ok now that I look again. Maybe it's time for a new prescripton

Konrad I have a few questions. Is that foil on top of your coals? Also this is the first time I've heard someone mention foiling the butts during the cook. I'm assuming this is to speed up the process. Also how big are your butts you cooked and what was the total time it took you for this...

Malbon Bros. BBQ Sauce (NC Style) http://www.malbonbrothersbbq.com/

Yes I did. Thanks for catching that

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Steve Morgan: Is that a North Carolina style sauce? <HR></BLOCKQUOTE>If you were asking me, yes it is. I found out earlier this week I was the first person to ever order from their website. They are a...

Poplar is generally a lighter color than oak. Oak will have a slight "tan" look to it where as most poplar is generally a bit "whiter". As mentioned the oak will be quite a bit heavier than the poplar and the poplar will be much softer.

Jon is this it? http://www.grategrillsandmore.com/html/books.cfm

I have "How to Grill" and it's a wonderful book. Tons of information and recipies. Probably one of the must haves IMO. Ok I lied. I checked when I got home and it's the BBQ Bible not How to Grill. I got them mixed up.

I figure I should throw my favorite in. When living in VA Beach I couldn't get enough of this stuff. http://www.malbonbrothersbbq.com/

I have done this in the oven and it comes out very similar if not the exact same on the grill since it's wrapped in foil. I just use the grill because...well, I can!

Thanks Pat. I think this can definetly be a real winner (obviously) and I don't want to give up on it. I'm sure I over did the rub as I like a lot of spice on my food. When I try this again I'll make sure I do a very light dusting. I'd rather under do it than over do it (again).

Well that depends on what time I leave the shindig Wednesday night It looks great though.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Russ Hazzon: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Wayne Sizemore: Here's a couple of pics of the finished brisket. <HR></BLOCKQUOTE>Looks great...

Maybe next time I'll pick up a small rack of BB's and give it a whirl. Practice makes perfect I suppose

My favorite method in cooking tenderloin is as follows: Take about a 2 pound tenderloin and season however you wish. I sometimes insert a few garlic cloves into the meat. Wrap the loin completely in bacon. Then take some foil and lightly butter the inside. Wrap the foil tightly around the...

Oh I just thought of this. I couldn't get any MSG for the recipe. Would this have anything to do with it?

Just not sure what happened. Maybe next time I'll try without salt and add my own to taste? Would cooking at a high temp for an extended period of time cause the meat to be, not tough, but not falling off the bone? Say my temp was 260ish for the entire time.

We're all here to help one another thats for sure. I'm a member at several boards and most seem to shun those who ask questions. UBB's aren't what they used to be. It used to be a community where info is shared and questions are welcomed. Now it's a non-live chat room and if you don't speak...

Well it's perfectly reasonable to wonder if it's defective. Most people would consider 212F boiling point.

I took them off the grill long enough to foil them then put them back for 2 hours. Took them off long enough to unfoil them and put them back for an hour to baste with sauce.