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Congratulations, Dustin!

Looks great! Sure wish I had a Costco nearby...

Baby girl is lucky! Where is my plate?

First of all, thanks for all of your input. I went ahead and did this cook. I did not have any problem with the texture. The taste however, just was not good- it seemed too smoky with only two chunks of apple. I made psb once following the recipe without variation, and didn't care for it...

Has anyone tried the recipe listed under cooking topics? It looks a lot simpler and shorter than a brisket. I have tried psb, and wasn't too happy with the taste. I am wondering if any of you had any success with this recipe.

Just wondering if any of the rack advocates foil. If yes, how? Seems a little cumbersome and would take a lot of time out of the cook to pull racks and individually wrap, then replace. Also, how easily do they go back in racks, once foiled?

Man, a boatload of advice! I knew I could count on you all. I guess I'll be doing a little hoarding after SPD. Those pics in the threads look amazing. I can't wait to try this now. Thank you for all of the tips.

Thank you! Quick follow up questions: At what temps do you smoke, and at what temp do you start probing for tenderness? [Please forgive me for this one] I saw that Katz' boils it after smoking.... your thoughts?

I am thinking of trying my hand at pastrami this spring. I am guessing corned beef drops in price after the 17th. Does it freeze well for later use? Does anyone have any tips/experience to share? I wasn't sure if this should be "barbecue," or "charcutterie" question...

Quite right!

FWIW, I have used this technique several times with hard cider instead of beer, and it is outrageous! My skinny ballerina niece destroyed 3 sandwiches at one sitting. She couldn't help herself!

Hey Bob, thanks for replying. I plan on cutting it into smaller portions and freezing it. I must say, this is my first bacon cook, and I got a chance to cook one of the smaller portions that I did earlier today. It was so good! Even my far better half was impressed. For future reference...

Thanks, Tom. I plan on frying it eventually. It was the better part of 5#, so I am planning on portioning it out and freezing it.

I followed the instructions with the MTQ and some extra brown sugar that Mr. Correll laid out in the epic post above. I turned the belly every 24 hours during the cure. After 6 days I decided to rinse it to prepare for smoking. As I was finishing the rinse, I noticed a small spot that must not...

Followed all of the steps, but I have a few concerns. After six days of cure, there was a spot on the belly that must not have been cured, because it was softer than the rest, and looked pinker. I diligently turned it every 24 hrs. Anyway, I went ahead and used a fuse with apple wood chunks, and...

So how do you cook with all of that wood? I am used to just a few chunks with minion method. Do you just dump hot coals on top of the wood? How long does that amount of wood last? BTW your cook looks amazing!

Looks good to me. I wish they weren't all gone!

Man, What a send-off! That looks fantastic.

What about denim water heater blankets?

Thank you both.