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I agree: unfortunately undercooked. You can get there enrico!

Let's see some more photos Nate!

The pink color can just be a factor of the lighting. Here's one from Saturday that as you can see is pulling apart

I've been hanging my briskets in the 22" recently, vertically, with the point facing the heat. So brisket fat cap up-and-down for me.

Vince, this is fine. Just make sure that the beef bacon mix doesn't get over 40F for too long (more than a couple hours) and it's perfectly safe.

Fat johnny's bastardized piedmont sauce is a perfect accompanyment and finishing sauce for pulled pork. I always keep some on hand and I have used it on over 50% of all the pork butts I ever made. It's a real crowd pleaser.

This is the proper move, and I was going to recommend it. This chicken sounds great! Post photos.

Specific to high altitude yes but it works so well id probably cook without water at sea level too.

Nice traditional restaurant style plate.

I smoke every time at 6000 feet and I've had my WSM at the base of breckenridge at ~8500ft elevation. The only difference is a little more fuel consumption/vents a little more open for the same temps. Otherwise it works the same. Also, don't use water in your pan, and be prepared to take some...

Butter and parkay is a flavor enhancer as it bastes the ribs inside the foil with fat - some of the spices in your rub are only fat soluble (not water soluble) so in theory it helps transport those flavors through your slabs. Parkay is a competition thing - somewhere along the line some teams...

Yeah this is really a non-issue... I think Jacques Pepin said, if the bacteria can survive that oven then it deserves to kill me. The refrigeration concern for foodborne illness is almost completely post-cooking, post-handling, if you assume that reasonable cleanliness is practiced prior to...

forever, i reckon

My lowes still had 20lb twin pack bags in stock at the same price. Search the googlebox and you can find a coupon for $15 off $50, pretty good!

Water uses way more energy, you're fueling a phase change.

You've gotta be running out of room in your backyard by now, no?

Danny, if you start with a small enough fire and control your vents it's quite simple to burn at 140, too. FYI.

Dave/G: didn't you hear that the Pats signed undrafted free agent Dom Grady?

Wow this looks great, nice work!

Chase it's probably your natural Texas talent, sounds like you pulled it off at the right time and you really pulled it off.