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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M Corey: Bill - I see you're from Albany - I've had a **** of a time finding whole brisket's here at times. Seems like all I find are flats, corned...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: OK, just a thought that crossed my feeble old mind. </div></BLOCKQUOTE> No problem.....**** I don't even know what a packer looks like...lol.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Bill, Don't know, but I'm just wondering. Your third picture looks very thick. Is it possible that there are two flats or almost flats in that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: . Always use the full ring minion method. </div></BLOCKQUOTE> Glen.....I found that using minion and filling the ring up to the bottom of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: I've not seen 8 lb packers either. I had an 11 lb'er awhile back and it was fairly small. Of course, that box label says "8 LBS & UP" so I'm...

Aha! I just found this. I've been working in a foodservice warehouse for 19 years and always wondered what the 3 digit numbers meant on cases of beef. Now I know...lol. MBG 120 is "Brisket, deckle off, boneless". http://www.chefs-resources.com/Meat-Buyers-Guide-PDF

Going to be doing a brisket. Our favorite.

As far as saucing ribs go. I put a light amount of sauce on after I apply a rub and then throw them in the smoker. The light coat caramelizes nicely and you don't get an overpowering taste of sauce.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JHunter: What's the price per pound? </div></BLOCKQUOTE> $2.12 for Choice. The case was $67. Considering I was paying $4.99 for flats, roughly 30 bucks...

Bought a case of these at work today. At $2.12 a pound for usda choice I really couldn't pass it up. Was 4 to the case, each piece 8 pounds and and up. They all ended up being 8 pounds. According to our label they are "whole briskets 1/4" trim". It's pretty close to that, and won't need much...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: I'll let my wife cook the standing rib roast in the oven Christmas day however she $%#$ wants to cook it....cause that's what she wants to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> (From Slap Yo Daddy): A common beginner mistake is too much smoke. Brisket and Pork Butt: 6-10 tennis ball sized chunks Ribs: 3-5 tennis ball sized chunks Chicken: 1-3...

Just paid $4.99 CAB flat yesterday. Seems like meat prices are going up weekly/monthly. Crazy. I remember $3.99 not too long ago.

Bone in Butts $1.79...Local butcher Price Chopper Super Market chain Flats CAB...$3.99-$4.59 St.Louis Ribs...$4.29 Baby Backs...$4.99 Albany ny.

Maybe a gift card from Lowes or Home Depot. You can grab some wood to build you're wind break and pick up some other bbq tools.

Just gettin' warmed up up here in Albany. I actually enjoy smoking in the winter more. Something about freezing you butt off in the dark getting the coals going. Then again I hate the summer heat, so that probably explains it...lol.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JHunter: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Tim the temp went up because the coals got a big gulp of oxygen with the lid off. I don't foil, but next time, try taking the the grates right out to foil, and keep the lid on while you do the foiling.

Lets see... A freezer Meat Spices

Tim...Mine leaks smoke out the lid quite a bit, more than the vent I think...lol. And out the door too. Doesn't hurt anything. I think the more important section to look for gaps would be on the charcoal bowl. An air leak there would cause temp control problems. Took me a while to figure mine...