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I'd really like to try to produce Trigg-grade ribs to see what they're all about; it's hard for me to say whether I'd prefer one style over the other if I can't really create one of the styles. As it stands now, my rib process is considerably different--I cook loin backs, not St. Louis spares...

After watching all the Pitmasters episodes ever aired, it appears that the yellow goo in the blue bottle is a staple on the competition circuit. Despite my gross apprehension of what's in the stuff, I'd like to try some in rib cooks but it appears as if the stuff isn't available in New Jersey...

Hi all, I have yet another big cook coming this weekend and I'm turning to the braintrust here for advice. I do maybe 4 or 5 full packers every year on my 18.5 and for the most part they're OK, but a few have kicked my you-know-what, and most are either a little underdone, overdone or just...

The moistest, most tender brisket in Lockhart on the day I visited (Wednesday, 8/28/2013). I was stuffed to the gills by the time we made it to Kreutz's, but I wish I could have stopped here first. Their huge wood lot in the back is extremely impressive, too!

I, too, did the three biggies in Lockhart just this past week. I liked Kreutz's the best for overall flavour (plus they have real MexiCoke in bottles), but the combination of quality food and superb atmosphere gives Blacks the edge. I had to ding the counterman at Blacks, though, for slicing my...

Just a followup. One week ago today I made the pilgrimage to Lockhart. First going to Blacks, then Smitties then Kreutz' Market. All three were good (visited each on a typical weekday right at lunchtime), but I hate to say it, Hilll Country's product on any given day is significantly better than...

I still use my old ET-73 (not 732) and, like Dan and others, have never once experienced a problem with it. I only use it for shorter cooks (ribs, mostly, or HH brisket). For overnighters I use my Stoker and it's Rock solid :). What I also did was put a short length of heat shrink tubing over...

I usually budget about 12-14 hours for two average range butts - 8-9 pounders, cooking 225-240 at the grate on an 18" WSM, followed by an hour to 90 minutes in foil in the faux-Cambro, then hand-smooshing it in a roasting pan in front of a salivating group of hungry Q-fans.

For loin back ribs (2.5-3 pounds per rack) I cook for 3 hours at 225-240° then they go in foil with honey, brown sugar and apple juice in the foil pouch, for 45 minutes to an hour. At the end of the foil cook I re-rub the slabs and put them back on the grate -- always meat side up. I crank the...

First off, don't worry about short-duration temp spikes when you open the cooker or the side door. The WSM is great at holding temps for a given amount of fuel and airflow. It's like my first flight instructor told me many years ago that has helped my flying skills considerably...don't chase the...

That's the one brisket from the first photo. I was very aggressive in trimming off the hard fat between the flat and point on this bad boy. The third photo was a different brisket but it was about the same size when started and cooked over the exact same bricks. Basically these are overnight...

I have an 18" WSM and regularly do large briskets as well. I just take three bricks, wrap 'em in aluminum foil and drape the brisket over top of them. When it hits 160-165 it will have shrunk enough that I can remove the bricks and it'll sit on the grate without a problem.

Well, neither one of us likes overly spicy food and I'm somewhat afraid that chipotle may be too hot for us. Generally when I'm doing a rib rub or brisket rub I use no more than a teaspoon or two of cayenne in 2 cups of rub, and it's still "BAM" up front. I'm trying to delay the heat but not...

I've been watching the last couple of seasons of BBQ Pitmasters and I've seen a few competitors layering rubs (a sweet, a hot, etc). Is there any real advantage to doing this? I've generally been alternating between Harry Soo's SYD and Chris Lilly's published rubs with good success, but...

What is a clay bar and detail spray? Can't say I've ever heard of either one, nor would I even know where to buy 'em or how to use 'em. Can you perhaps shine a little light on the process? Thanks!

I've been bothered by how cruddy the exterior of my WSM has become over the last few years and this afternoon I tried to clean it up a little. I applied copious quantities of Formula 409 with a ScotchBrite pad, rinsed off then scoured with an SOS pad to remove as much of the baked on brown...

I don't mind the new format, truth be told. In S1 we watched the manufactured drama around the same characters, and I got sick of Myron's foul mouth after the 2nd or 3rd episode. In the new format he's trying to be the Simon Cowell of barbecue, but it's serving to do little more than make him...

Gotta pass the pull test (some slight resistance then pulls apart cleanly), black bark with a peppery bite to it, 1/4" to 3/8" smoke ring, not too much fat (good trimming is crucial) and very juicy. I prefer to eat sliced point meat rather than cubed burnt ends, too.

I buy Weber "firespice" chunks at Home Despot. I buy a couple of bags apple, cherry, hickory and pecan before each smoke season and always have some left over. I could probably get a better deal online, but quite frankly the convenience is preferable to the hassle of buying online.

I've done a handful of overnight cooks so far this year and I'm asbsolutely noticing a second stall. Here's a Stokerlog screen cap of my most recent cook (2 butts, about 8.5# each). I had a regular ET-73 probe in the smaller one and the Stoker probe in the bigger of the two. The first...