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A few weeks ago a nice 13# packer kicked my @$$ but good and I'm now really curious about how this happened. I do not cook to exclusively to temp (though I use a Maverick ET-73 or a Stoker probe as a guide to start checking for probe tender). After 12 hours everything looked good and the...

Well, I hope you're right Tony, I enjoy making barbecue but for this crowd, "going to a club barbecue" involves lighter fluid, bulk-pack hotdogs and frozen Costco hamburgers. They'd asked for sides or desserts but gave the green-light to Q. I made pulled pr0k last year for a different crowd...

Hi all, I'm going to do two butts on Friday night as my contribution to a potluck lunch on Saturday. This is the first time I've ever cooked for this group (about 40-45 people are expected), so I honestly don't know how much of this is going to go. My intention is to do an overnighter from 7pm...

I just did that exact process not 20 minutes ago and it was perfect for the ribs I cooked last night. Boil, turn to low heat, bag in for about 15-20 and voila!

Just did two loinbacks today (2.65 and 2.68 #) from my local grocery store (Shop-rite), 3 hours @ 240, one hour in foil with honey/turbinado sugar and more rub then 45 minutes at 275-290 to set the sauce (Outlaw honey hot+maple syrup) then 15 minutes in a foil tent yielded the best ribs I've...

Held together. Very leathery. When I reheated I was never able to get a sweet spot. Went from that to crumble with no hint of "buttah" tenderness.

What does butcher paper do that foil doesn't? Also, with the WSM, wouldn't there be a risk of fire due to the heat coming straight up from around the water pan's sides and combusting the grease-soaked paper? It's not like Franklin's offset where the hottest part (above the fire) is off to the side.

1) I don't think 11 was enough, since the deckle was still not rendered as well as I'd thought it should have been...but the point meat was perfect and probed with little resistance. 2) Flat was never tender at any point (I peeked a couple of times, for a few seconds, around the 8 and 10 hour...

Yeah, my gut says undercooked, for sure....but I think there may be more going on here. It was a very small brisket and 11 hours at 265-285 should have been more than enough to get the job done. The bottom line was that I ran out of time (we ate close to 9pm). Grate temps never dipped below 265...

I cooked up a 10.5 pound packer (9.75 after gentle trimming) last week. I didn't go HH, but not true L&S either. I kept about 265 to 285 on the grate and cooked until the point was pretty well gelatinous, but the flat was just dry and unpleasant. I figured it was probably undercooked. I cut the...

That's our usual Lowes, so I'll head up there and snarf a few bags. I have 4 full bags of CompK but I'll go through those after a few all-night cooks this spring/summer. Thanks!

KB is great for 8 or 9 hours in my experience but after that, the used ash is so bulky it doesn't fall cleanly, like powder, into the bottom of the WSM. Comp-K does, but KB doesn't. Not sure where to find Stubbs locally. Any Jersey-ites have an idea?

Well, I ended up foiling for an hour after boosting the temp to 315, let it go for an hour and now it's back on the grate to firm up the bark a bit more, but darkness is coming, supper is late and things aren't looking good. Temps are now well into the 200 range in the thickest part of the flat...

Hey all, Here in my little corner of North Jersey, if one is in the market for charcoal the options seem to be Blue K, occasionally Comp-K at Costco, Cowboy or Royal Oak lump. After a 12 hour brisket smoke where the only briquettes I could find today were blue-K, I'm really at my wits' end with...

Yeah, I'm after a nice firm dark bark that's for sure. Gotta refuel, I think. Opening up the vents and temps aren't really going up.

Hey all, 76 and sunny here--first awesome, perfect day in North Jersey since last September, so I decided to do my first brisket smoke of the season. Grabbed a 10.5# packer from Restaurant Despot, trimmed'er down to 9.75#, Minion'ed with about 20 lit of Blue K, hickory and cherry for smoke...

I usually do it the other way around. Brisky on top, butts on the bottom, since the bottom grate is relatively small and the brisket is usually of a size that requires foiled bricks to get it all on the top grate.

Thanks! These back ribs were wicked awesome and I've just never understood why spares are valued so much higher. Every time I've cooked and eaten spares there's just so much gristle and bone and other detritus in the meat that it takes away from the porky goodness that are loin backs.

After weeks in the teens and 20s here in NJ I decided to take advantage of the first day of 2013 when the mercury topped 50 degrees and ring in the Q year with some baby backs. I'd wanted to do a brisket but I don't like HH versions, so it had to be a short cook. It was sunny, calm and 53...

I completely agree with Scott. At my parties I slice the whole brisky and the point meat goes faster than the flat off the same serving platter.