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Brisket turned out Great! Smoked 5 hours than put into oven bag and ran 5 more hours. Let sit 2 hours. Really easy to pour juices from bag. Brisket very tender and full of flavor. Of coarse the bark was soft but same thing with foil. Even the flat was very tender. Still can't believe...

I figured probably would be Ok just thought it might over steam the meat like that. Be easier to get the juices at end of cook for gravy. Thinking about using some of the fat for yorkshire pudding.

I seasoned up a 13 lb brisket last night and ended up sticking it in an oven bag to put back in fridge until Friday. Instead of putting in foil when it gets to 160 I am thinking about just putting back in oven bag tied back together loosely. Do you see any problem with this?

Tried this last night Turned out great. Next time just go 3 minutes direct but this a keeper. Thank you.

Sams has Kingsford Blue Charcoal 19.5 lb bags, 2ct $15 48 until March 27 http://www.samsclub.com/sams/kingsford-2-19-5lb/prod19941459.ip?sprodId=prod19941459&selectedTab=allProducts&_requestid=256859

This is the first year I did not make it to Memorial Day. Will have to pick some up this week.

Wow. Looks amazing!

Looks great. I have all but given up on CSR. Seems no mater what I do they come out tough. I used to give my friend hell for boiling them than cooking them on foil but i am about ready to adopt his method. They always tender and taste good.

Hears an old one worth visiting again. Going to try to make next week.

The lobster tail is about 18 oz raw. I was planning on grilling it. Going to try the crab on the grill also. From what I have been able to read it does pretty good on the grill.

I picked up a lobster and bag of crab legs at Sam's. A guy from work said that he smokes the crab but did not give me any idea how he does it. Anybody ever smoke them?

I stuck them in the freeze. Will smoke next weekend while doing a butt.

Lets see if this works

Sounded like they are pretty hard to get tender so though after getting some smoke on them the pressure cooker would get them tender. They sure look nice. If it was not for the label I would swear they are a prime cut of steak

There is no fat cap. Just look like prime cut of beef. Maybe smoke a little than finish in pressure cooker.

Well image not showing but they are boneless well marbled about 1" thick. Guessing they would probably be tough if grilled?

I got these today. Not sure wether to grill or smoke. Very well marbled. Called Deluxe Beef Plate Ribs

Foodsaver.com has about half off sale today only.

Finally made the KFC at the brewery today. Had some trouble with breading but turned out pretty food. I usually put it on a rack at home while waiting to grill. Went over very well. Could not believe it could come out like fried chicken on the grill. Forgot to take pic

I donated a grill to my local Brewery. I would like to make some KFC. I plan on preparing it at the house so all I have to do is put it on the grill. I am wondering when i put the breaded chicken next to each other is that going to mess up the breading?