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I still keep a digital probe in the meat just to give me an idea of what temp its at, however, I don't cook or pull to temp. If it's not like "butta" when I probe it, it's not done and I don't care if the temp is 220. LOL

Chad, they'll be fine. Good luck with the cook.

I use two cubes, they are cheap enough, and I really like the way 2 cubes work as opposed to one.

ChuckO, I bought that brisket late last fall before prices started going through the roof. At that time, I think it was around $2.50/lb. Just checked brisket prices today at Restaurant Depot and they were $3.49/lb.

Bob, I really like the Prime Injection, personally I think the finished product has a "beefier" flavor. I've never used Kosmo's so I have no way to compare.

Here's the finished product: Burnt ends. Wrapped in foil at 167℉ at 12:30pm and the brisket was at 205-208 at 2:30pm. Took it off, separated the point and the flat, put the burnt ends back on and rested the foiled flat in my hot bag. Dinner was at 4:30p, the burnt ends were awesome! The...

15lb USDA Choice Brisket on the WSM this morning at 6:45; WSM humming along between 290-300. Injected with Butcher BBQ Prime Injection and rubbed with Oakridge Black Ops Brisket Rub. Using Hickory and Cherry wood. Plan is to wrap when internal hits 165, if the color is good. Looking forward to...

Your right, "rack" my bad!

On Monday I'm going to try out the expandable cooking rack I received for the first time and try hanging some St. Louis trimmed spare ribs. I have a couple of questions for those of you who may have used this method: 1. Do you still install the empty/foiled water pan to catch drippings? or will...

I'll second the motion on Stubbs Briquettes, excellent product, long burning, little ash. Also, if you have a Do It Best Hardware store near you, check out their Chef's Select briquettes, 40lb bag for around $20. You have to order them on line with free shipping to the store, another great product.

Doesn't really matter to me unless it has some type of mold or discoloration on it, or the bark is unusually thick, then I might look for a different chunk.

I recently cooked a competition that had a sauce comp within. I had brought two different sauces to the comp, my regular sauce that I usually use and a sauce that was a mixture of three commercial sauces, which when I mixed them at home was pretty darned tasty. I decided to use that sauce on my...

Check out www.thebbqsuperstore.com they are located in Michigan and carry most of the top line rubs, sauces and injections. You can also check www.hawgeyesbbq.com and www.thekansascitybbqstore.com All three carry great products and their customer service is top notch.

My "go to" whenever I make beans!

Weber began using the grommet with the 2014 model cookers. Some "new" cookers may not have the grommet because they are actually late 2013 models, I assume once all the inventory of older models is exhausted then only those with the grommet will be available.

I would be concerned that the stem is too short ( I hate when that happens) and would be influenced by the heat coming up around the side of the water pan and not really giving you a true reading of the grate temp.

You could soak it for a couple hours, changing the water every 30 minutes, then slice a small test piece off and fry it up and check for saltiness, If its still too salty soak it longer, until you get the salt level you're looking for. I would think a couple hours would be plenty.

I see some of the relatives stopped by to meet him.

A thick ribeye, salt, pepper, a little granulated garlic, grilled to med. rare, covered with some sauteed baby bella mushrooms and a shallot, and a pat or two of butter. With a nice merlot to wash it down.

Congrats Tony, great looking pork. Next time foil your pan it will save you a lot of time in clean up.