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I've got a question regarding this method. I vac-sealed about 2 pounds of pulled pork before a party last fall. The party never happened (called off due to weather) and I just left it in the freezer in one large sealed bag. I usually eat about 4 to 6 ounces in a serving for lunch. My question...

OK, so here's what I've done so far. Pulled it when probe tender, let it rest for about 15 minutes while I pre-heated a small cooler with 125 degree water. Emptied the water, put in two beach towels, the brisket wrapped in 3 layers of heavy duty foil, and two more beach towels on top. I figure...

When I use my Stoker temp control, which has a gentle 5 CFM fan over one of the vents, I notice that there's fine ash over the top of the food. I only use Comp. K for cooks long enough to require the Stoker (and regular blue-bag K for shorter cooks). How can I prevent this ash from forming?

I can hold it here until 1pm, then it has to go to a party, and sit until 5pm (the host won't serve food before 5).

So I had a nice 15 pound Angus packer that I put on at 230° last night, used a Stoker and pit temps stayed perfect. I'd expected it to be done sometime between 11 and noon. It's now 9am and the brisket is perfect. I need to keep it that way until service at 5pm. I'm kinda freaking out. Any...

Oh, and when I took it off the grate to go into butcher paper the first time a bit of the seasoned fat cap had stuck to the grate. A fork and a plate were brought out and a *fantastic* after breakfast snack was had that I was still tasting 2 hours later.

I normally rest it about 3 or 4 hours, and unfortunately the result too often is much of the flat is pretty badly overcooked and crumbly but the meatiest part of the flat and all of the point are magnificent. Today was just serendipity. I didn't rest the brisket in the open at all after taking...

I bought a gorgeous 14.65 pound CAB packer at Restaurant Depot for our weekend party. Severe weather forced me to get it on the smoker 2 hours after I planned and when it came time to leave, the thickest part of the flat was only about 185 or so. The point was magnificently jiggly but the bulk...

Followup: The butt went on at 8:15, I took it at 200° around 5pm, held it for two hours and pulled. A little tougher than I'd have liked but it was tasty and a bit of sauce hit the spot. The smoke ring was deep and red, but the bark a little soft, which I expected due to the short time in the...

That could work nicely. A 9am start, about a 9 hour cook time and it'll be ready to pull by 6-7pm. We usually have supper around 7-8pm so any time between 6:30 and 8:30 is good for us. Just gonna be the two of us and a bunch of lunches for me vacuum sealed ;D

Looks good. 300° at the dome is probably about 275-285 at the grate, which is my target. So 7 hours total then. Only thing is the foil; I generally dislike foiling butts since I like the bark to be rich, deep black. I'm wondering how much time I'd have to add if I don't wrap.

Hi all, I normally do butts overnight--on at 1am off about 3pm, hold and pull for supper, usually at 225-240. Tonight I'm just dog tired and would rather do it all when I'm fresh first thing in the morning. I've never done a butt with the pit above 250° so if I run it at 275° what should I be...

I use a fairly heavy hand with my rubs since I like the taste combination of the pork and the seasonings. I find commercial rubs are much more finely pulverized during their manufacture than would be the case of mixing common grocery store spices from my own kitchen, however, lending themselves...

For ribs I use a one-two punch from Butcher's BBQ: Honey Rub first then Premium Rub on top, both layered fairly heavily. Deeeeelish. For brisket, 50-50 kosher salt/coarse cracked black pepper, a dash of cayenne, a teaspoon of ancho powder, a teaspoon of expresso coffee and a whole lotta love. I...

I started down the road to Amazing Barbecue about 8 years ago with the BRITU method. After Season 1 of BBQ Pitmasters I made it a point of trying to reverse-engineer Johnny Trigg's recipe and process and my ribs have been out of this world. Until now. A few weeks back, when it was still quite...

I'm with many others here. Straight on as soon as the smoker's assembled. Never had an off-taste, the food is inhaled and the bones field-stripped after cooking so I must be doing something right!

Well I did precisely that in this past cook. Foil under a thick fat cap, pulled earlier than I normally would have and rested for over 3 hours. Next cook will probably be hot and fast and back to aluminum foil and not butcher paper.

I sincerely doubt the Choice CAB meat will be that bad. I've had Select briskets at friends' cookouts that turned out incredible on his offset. Yes, a Prime would be nice to try, but not until I get things a bit better more reliably. SRF wants well over $100 for a Prime, which is way out of my...

Yes, double-checked all my probes a few weeks ago. I was using a Stoker for the long overnight and temperatures held perfectly steady around 240°. I had the flat-end's last 3 inches protected by aluminum foil on the grate. I expect the very end caps to overcook since the hot smoke shoots right...

I get my briskets at RD in Pine Brook. I always go for the CAB when possible. The one I did the other day was shoe leather. 14-1/2 hours, nothing had rendered properly even though the internal temps were 195 to 205. I used butcher paper instead of foil, and went with 240. No problems with temp...