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I shop both. This is the home of Costco and I love their steaks. After a tough flat of Ribeyes from Sam's I no longer buy steak from them. Chicken and Pork butts Sam's is my primary supplier. Regular Costcos don't carry packer Briskets and Sam's does. Sam's has good Tri-Tip and Chuck Rools...

Kevin did a great job. I'd add always keep homemade BBQ Sauce below 41*f because unless you measure the PH you don't know if it's shelf stable.

The average cooking time is for an avg. size piece of meat. Smaller wil take longer than avg/# and bigger will less tha avg/#. There are three ways to break down the tough tissue; wait, foil and walk on the wild side of higher temps (Read Legends of Texas BBQ).

Low n' Slow is not always the Holy Grail. Many newbies get cute and go even lower than 225 and some even lower than 200. Then they get fed up after 20 hours and give up. You can get a great product cooked at 275f and most meats will take more heat than that. The fat will get rendered, the...

Spares that are cooked well have the fat rendered out. Most supermarket ribs are solution added and are a last resort not a first choice. Costco and Sams ribs are quality both Back or Spares. All my awards and championships have been won with Spares and often they have been frozen in the...

Fresh mesquite lump or suck it up and buy a pit minder.

Pork fat rules to quote a well known chef

Wrapping in foil works. There is no need to cook butts at 225f that is an Internet myth imnho. 275f works better.

This is one of the greatest desserts I've ever eaten, it is to die for.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Shoulder clod--a big section of the shoulder sub-primal. </div></BLOCKQUOTE> Kevin's not joking about big. I've seen both Chuck Rolls (not...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ariel b: Konrad, They sell these things that say tri tip at my local smart and final and they cost only $1.99 per lb or so. The only thing is though...

Love this beast. It is a high weber quality cooking machine. The Bad. It's a gas hog if you fire all the burners up. The side burner can not handle a pot big enough to keep up with the grill. The flavour is very good but not the same perfection as a RK or WSM. Don't expect the stainless...

I like prime brisket and Kobe brisket is best. A select grade brisket cooked right can beat a prime brisket cooked right in competition.

Rust, and bug stuff (webs, nests, etc.) will also change the flame color.

Wal-Mart has that style both in the cooking and bbq aisles. I like it and use but it does leave streaks when glazing. For that reason I'd not use it for competition as it may be considered marking.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ariel b: When you see tri tip at costco they usually come in 2-packs and are shaped like triangles with lots of marbled fat in there. I never tried...

This is what the average backyarder and caterer serves. What's sad is when you have all four the KC standards out and an unenlightened individual asks for a burger or dog. Although they almost always come back for seconds after they try the real thing.

Brisket is hard to hot hold for commercial Q. We use Chuck Roll or Shoulder clod unless a customer asks for Brisket. What's funny is a at least one world famous Texas BBQ Joint cooked clods and they cooked them hot and fast.

For that nice looking pit I'd butterfly them. I've done it in the past with a 100 birds on an offset and it works great. They cook quicker and the smoke and rub gets to both sides. HTH

Wet helps with smoke ring.