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Sadly, I can't help you with times and temps, but I can tell you that my mom used to make a leg of lamb that was outrageously good -- she'd trim as much fat as she could, insert thick slices of garlic here and there into small cuts she made in the meat (about the size of her knife blade), then...

Stuart, there's also Pearson's (both in Queens and the UES), and Spanky's which just opened on 43rd street. Pearson's is known for its brisket, but I don't have much of a frame of reference for that stuff. It was good, though, the couple of times I went. Spanky's was actually pretty solid...

That does look pretty nice. But only 7 hours per tank? That doesn't seem that long. How long does a Genesis B run on a tank?

Thanks, Stuart! That's like the 5th BBQ place to open in the city in the past 18 months -- it seems that there's a trend...

Great minds think alike. I've tried the same recipe, substituting pulled pork for chopped brisket, and it is still pretty tasty, but not quite as good. And I don't like the texture quite as much with the pork. But the smoke flavor really makes it something special.

Steve, my last packer was between 8 and 9 pounds. I asked my butcher about it, and it was all he has been getting recently. Maybe it's a northeast thing. And it was a genuine packer, with defined point and flat sections. It dried out a little with the fat side down, but cooking a butt over...

I've had great success with picnics, and haven't had a dry one yet. I may just be lucky. But I generally pull at 195-205. It is possible that it just needed some more break-down time (but it also could be that you just had a dry piece of meat).

Doug, Fair point about the rib curve, and I concede. However, Stogie does cook spares, at least occasionally: check it out. Regardless of the ribs Stogie cooks, and how many he cooks at a time, I'm sure they're delicious!

With all the respect due to your Gold status (and me only a Fan!) -- if those were baby backs, those pigs were the size of my Pathfinder.

Doug, those are spares in Stogie's pictures, aren't they? So he can do 11 full racks of SPARES in total (11 1/2 racks on each grate). Which means, if they'll fit lengthwise, that he could do 22 racks of BBs (but probably more like 18, which is what we're talking about anyway).

My grocer only carries picnics, and they all have skin. I still like 'em. By the way Art, I doubt if that dog cares whether the skin is smoked or not. If you're just trying to make it safer to eat, you can just cut it into strips and pan-fry it. It renders a bunch of the fat out, but the...

Sounds like you could make a nice twist on a Cuban sandwich with butt leftovers as well (usually it's just roasted loin).

I just posted my smokey chili recipe over in the recipe section here.

This is in response to the thread in BBQ about smokey chili. Best Chili I've Ever Made * The better part of a smoked brisket, chopped. I used an 8lb packer, and had a couple of sandwiches before using the rest. I suppose one could use an oven- or crock pot-cooked brisket, and just add some...

True, a better solution is butt/brisket plus chipotles (which I did this weekend -- best chili I've ever made). I wonder about putting the chili under butts, though. You have to leave the top open to allow the smoke flavor to get to the chili, and then all that fat drops into the pot. Not...

Fair enough -- the part under the point was, in fact, much moister (more moist?) I'll still try it at a slightly lower temp next time. If you're curious about how the ramp mode works, you can check out the explanation here .

Well, I tried it this weekend. 8lb-er, untrimmed. Gave it a rub and set it going, fat side down, at about 240*. Took it off at 190*. Foiled it and put it in a cooler for about 3 hours. Huge smoke ring. Tasted great, but was a little dry out on the edge. The rest seemed OK, though. It's...

Patrick, I do mail order. Home Depot and Lowes don't really have anything good. Though if you have family and friends in the 'burbs, you can often score from them.

Thanks again. Any method that allows me to be lazy (set the Guru and walk away) is a good method, as far as I'm concerned.

Ahhh, perfect. Thanks! Any basting/turning? On edit, I guess there wouldn't be any turning. Basting, though?