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Jason, "Nice job", it looks great....

Steve, This is simiar to the sauce I make. I start with ketchup, pineapple, and coffee. 1/4 cup of Folger's instant IMO is the best to use. Been making a version of your No.6 lately and people really like it.

Bob, Sounds interesting...how in world do you do that??, do you put the whole peeled HB egg in the WSM?, slice them in half, then put them in?, or just put the yolks in the WSM before you add the mayo, etc.?? <BLOCKQUOTE class="ip-ubbcode-quote"><div...

For something different, try switching some of the above mayo to Miracle Whip, and white and cider vinegar to tarragan vinegar. Throw in some celery seed. Give it a try, delicious...

A.D., I have always use Texas Pete's, I really like the flavor with wings. Texas Pete's, butter, garlic powder, yum... If it is too hot and you want to tone it down add some brown sugar.

Chuck makes great beef enchilada and burrito filling. I just season the chuck with some New Mexican chili powder and a little cumin, garlic and onion powder. Same with the pork as Carnita's. "Awesome stuff"....

Try this.. http://chinesefood.about.com/od/dimsumeggrolls/r/eggroll.htm

Good timing on your post Melissa. My next cook was going to be a chuck roll for pulled beef. Thanks for the tips. I did a top round over the weekend, it came out good but didn't knock me out. I ended up making a pot of chili with it, that was Awesome!! By the way were neighbors...I'm over in...

Cesar, "Let us know how it went, how did it slice, taste ,your guests feedback, etc". Did you end up making your own sauce or did you pick up a store bought?

DavidSF, WEELLLLL????, wait'in to hear how it went?? Everything go well??

I'm sure it will be fine w/brisket. You don't want to boil because the sugar will easily burn. I just simmer (just little bubbling) stirring often for around 45-60 mins. IMO, if it doesn't state what type of vinegar, go with Cider.

I'd use four chunks. You could also do a 50/50 , half Hickory and half fruitwood.

Cesar, Try looking under the "Rubs, Marinades, Brines, and Sauces" section of this forum. There are lots of sauce idea's in there. You could experiment with a sauce or two while your brisket is cooking tommorrow. If you don't want to make your own I would think a KC masterpiece type sauce...

Steve, I agree mustard is a makes a huge difference. A couple of other items I use (secret stuff here ) apple butter and file powder (fee-lay). Hey, I just read your pineapple core post...A LITTLE OF THAT WOULD BE GREAT IN OH SIX SAUCE!!!

Steve, This recipe is pretty similar to what I make. The sage and mace sound interesting, I'll have to give that a try. I agree with you on limiting your ingredients. When I first started making BBQ sauce I would have every ingredient known to mankind, many of which I didn't even know what...

David, Ditto what Kevin said. It's not neccesarly a time issue but a temp issue. Take your "unfoiled" brisket off at 160-165 internal temp. Make a foil "boat"...I use a cookie sheet and run the foil up around the edges to keep the liquid from running all over. I mix (my preference) about a 1/4...

David, I normally get my smaller flats to about 160-165 internal, then foil ( w/liquid) and put back on the smoker or finish in the oven (@265) . I pull mine at 200 degrees. Let rest in a cooler wrapped in towels for a min of one hour. They come out great... Let us know how it goes

Funny this topic came up... I met with a grocery/deli owner this morning about serving my BBQ in his place. "It's a go"!. High traffic (really high), great visibilty store in a major growth area with little food establishments nearby. He has plenty of room, refrigeration, sinks, etc. Will start...

I tried Accent a few times but stop using it. I don't like the mushy feel and texture it gave to my meats. People that ate my BBQ I don't think noticed, but I sure did.

Be careful, amaretto has a high sugar content and too much could burn. But I would think you would be fine with much more apple juice than amaretto in your baste. I always thought amaretto was a nutty "almond" liqueur? With that said how about a cherry and/or orange liqueur?. Good luck and let...