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I have a Klose mobile unit 35 sq ft of grate space, Ole Hickory with 75 sq ft of grates and a Traeger with 80 sq ft of grate space. Over kill for most unless you have a reason to have it. The Ole Hickory produces great product, would recommend it to anyone doing production cooking. For your...

Connective tissue takes time to break down so the smaller the brisket (3 1/2 pounds) the less effective any time guide will be. Connective tissue just takes longer than 4 hours to break down and when it is not given the time needed the brisket will be dry and tough. On a small brisket flat...

At 300 to 350 pit temp will take aprox 15 min a pound. Measure internal temp in the thigh rather than breast. Takes thigh meat a little longer to finish than breast meat. Jim

wrong thread

Foil is a tool that can be used to accomplish the finished product you are looking for. Larning how and when to use it is the key. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin Northcutt: Thanks to the Cardogs BBQ Team for the original, and whomever posted it here. </div></BLOCKQUOTE> Your welcome, I have a new grilled...

Tyson owns IBP but like other packers there will be more than one product they sale, some labels will be enhanced while others won't from the same packers. Jim

I posted a Turkey/chicken hab sausage a couple of years ago that has no fat added. I use thighs for sausage because the fat content is plenty for our purpose. Jim

Jamie When we first talked about the book I felt that Chris's site was a natural for you and your project. The quality of this site and the work Chris does is hard to find out on the net. I hope book sales are brisk. Looking forward to working with you again sometime. Jim

Jamie I would like to take this time to thank you for allowing me to participate in the book. I had a good time. Good luck with the book! Jim

If you wait to take the brisket off at 200 to 205 you will get at least another 10 bump in temp while in rest. once the briskets much over 200 it starts drying out. Jim

Once the brisket reached 186 internal you should have wrapped it but it should have come off the cooker and let rest in a dry cooler for approx 4 hours. By putting back on the cooker and taking to 207 internal over cooked the brisket and dried it out. I pull at 190 internal and foil to go into...

Try the cook with a sirloin tip roast and only take it 130 to 140 internal slice thin, very tender and great flavor. Jim

The question becomes can you judge a Carolina Pork style turn-in and give it good scores even if it is not your favorite. It could be done to perfection but you like sweet, do you mark it down? I'm not saying it taste bad, just not your favorite. Jim

Jason If the onion powder was clumpy it means it has gotten moist and more than likely been around a while. Age, moisture, direct sunlight storage and other things will cause spices to lose their flavor. Fresh spices don't lose flavor from grinding. Jim

Rita I would sing with you.

David Based on your explanation of the cook as Dan said it was a 6 to 7 hour cook. There are foiling techniques that will cut the overall time and work very well. Once they are tender if you keep cooking they will dry out but the moisture released while becoming tender is the moisture we are...

As Bill said smoke doesn't penetrate is is on the meat. Cook it like you would butt or a whole shoulder. Jim

Our own Rita Y has been known to help out a poor soul with Sourwood Honey. Jim

can get it here: http://www.theingredientstore.com/generalstore/product_details/888.htm Jim