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Found no Kansas listings in the board restaurant guide. Am visiting this weekend and am seeking quality beef BBQ, namely burnt ends (which I have never had). I've found several places on the web: Arthur Bryant's, Jack Stacks, Oklahoma Joes. Any recommendations as to the best ? Those three...

Hosting a large group at a football tailgate and aside from other things I will serve I will want to use up several pounds of beef bacon I've had in my fridge for too long. Will be using charcoal grill. Ideas ?

the dry half was half that was only the flat, and had no fat there. To fit in the WSM 18.5 I needed to sort of drape it over a rib rack because if laid flat it would have been too long. At each end of the packer I did have foil on the grates. I didn't use water pan. I used clay pot filled with...

Well maybe not a total failure because about Cooked in 18.5 WSM. half of it was tasty...but, with the temp probe being in the thicker end of the 14 lb packer which also had a nice fat cap, by the time the temp in that half got to 195 and I pulled it, the thinner end was completely dried out and...

OK thx...I had read about the diminishing effect of smoke after an extended period hence the option of transferring to oven for last half of the cook, but who knows...I've only done HH cooks before. so my first overnight try will be w/o foil during the cook. But is it still recommended to let...

am planning my first overnight brisket cook and the recipes I've found suggest foiling after 5-6 when little additional smoke flavor is gained. So assuming another 5-6 hours foiled, will there be any bark ? Or is foiling not necessary ?

me personally, i think too much thought goes into making a rub. The smokiness from the cook hides any nuances in the rub blend...not to mention any dipping sauce doing same. Combine garlic powder, cumin, salt, pepper, paprika and some southwest seasonings (chili powder, off-the-shelf blends...

Am considering buying a used stoker, a few years old. Being a tech-tard it won't be easy for me to figure out how to use it to regulate grill temps, but I think I'll be able to. But what about hooking up to pc ? Is that only to see temp fluctuations ? Why does seeing that that matter ? And how...

ahhh...3 grates ! Good answer!

OK...let's start with the basics. how on god's green earth can you do six racks laying flat on an 18.5 ? maybe the racks were quite small so they cooked much faster than reg. sized ones ?

after buying whole racks (from Costco) and removing the boneless flap and creating St Louis cuts...what to do with the rest of the ribs ? There's lots of meat but also lots of cartilage and small bones left. I never know what to do with this and usually freeze until I realize I have no plan...

Jon...'most importantly?' No, that's the easy part. I'm in Essex County and there's a Western Beef grocery store on the Newark / Orange border. Very large meat deparment and lots of bulk cuts. $2.99 a pound for brisket I believe. Trouble is, I figured I needed a smallish one to fit on my WSM...

Is it just me or is the above smoker too small for a whole brisket ? or is there a preferred way to bend or position the beef like perhaps hanging from lid in a net ? Or cut in half ? Seems to me the above cooker is just too small to lay a packer flat.

thx..I will take a pic next time. aside from not having a noticeable point there was that extra piece off to the side...prob about a pound.

I would think the total actual amt of smoke generated with eitber chunks or a log with the same mass would be the same, except the chunks will burn through sooner. if you're doing a relatively fast cook, use chunks. if not, it doesn't matter if you use a log.

near impossiblle to find a packer in north Jersey but I thought I finally found a place. cooked my first whole brisket the other day, or so i thought. Bought what was labeled C.C. 1st & 2nd cut. 10 lbs. Yet after opening and trimming some hard fat there wasn't a noticeable point. Only a very...

Bob - I'm just a few miles away and would be more than happy to "test" any of your creations. could you e-mail me at rutgersfan1@hotmail.com ?

anyone ?

MW - I saw the same thing...you must have been at the HD in Union on Springfield Ave

Bob...where in NJ are ya ?