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What did the smoke look like? Was it a thin blue smoke or a thick white smoke? You want a thin blue smoke, leave the thick white stuff for the steam engine in a western movie. ~Konrad

It's amazing how fast the bar is raising. Back when we were serious competitors a whole two years ago a Weber and an experience hand palm was all that was needed to win. Now the Guru is everywhere. Even Cookshack's Fast Eddy which is a winning machine (like the WSM) is getting all the Guru...

Are people that desprate? I have many unopened 24# bags.

http://www.lacajachina.com/ if you read their instructions they use nothing but salt (I'd suggest Kosher). Another thing is to just sprinkle a butt with Kosher salt instead of rub. I think you'll find it has a better flavor than the butt with nothing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keri C: Ah, but dear Konrad, even the dummied-down version that he shares with the public is better than what I was doing before I tried his public...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian J: i just finished googling fab. interesting stuff. has anyone has used accent (or other msg products) in their injections and/or rubs...

I know that Chris kicks up that recipe when he uses it himself. Just like I kick up the Rub recipe I share. It's a great start just not the whole recipe.

How easy it is to insert the probe is every bit as important as the temp. Keep cooking. You may need to go to 190f or higher.

There is a grade called COB which is Choice or Better. I often save the nice ones in the chest freezer for contests. A case of Kobe is 2 Briskets and the price is less than Costco Hamburger in these parts. There was this one contest at Lake Tahoe. I stopped on the way and bought a few choice...

Before putting your money down make sure and read the forum on Kamado.com Nuff said, Konrad

I'm not a doctor so this is not medical advice. I do know that Splenda works just fine in rubs,brines and for curing buckboard bacon.

I was at my local Sam's last night and the first shipment of the year was the old stuff in 2x24 pound bags. I bought four twin packs.

There is lots of good advice here. Being "done" is as much about how easy it is to stick the thermometer probe in the meat as the temperature reading. As you've found out it's possible to get Brisket to temp and it still being tough. Tough Brisket is solved by giving the connective tissue...

That's what's great about BBQ and America we can each do our own thing. There are many ways to cook great BBQ. The difference between good and bad BBQ is the taste of the end product, not technique or equipment. If I was not a tightwad I'd buy B&B lump by the pallet from Texas. If my wife...

If you have a Sam's Club or Costco that is where I'd go.

Mesquite Lump is the hottest burning lump. HTH

Yeah the old Kingsford sucks it only won us over 70 awards and got us invited to five world championships. What was I thinking

Nice Recipe. I was down under last year visiting the folks. The locals loved Leg of Lamb cooked low and slow with my rub on my folks new Weber Platinum Kettle. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1/4 cup...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: Paprika won't give you any spice, go with cayenne. Jim </div></BLOCKQUOTE> Cayenne gives you heat, Chipotle give you heat and smoke. I love...