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thanks Marc, Yeah the recipe calls for a 3 day cure and being my first try i didn't want to stray to far. It's our everyday fridge.

Cure was 4 days DOH! Just checked and the current fridge temp is 36.7f thanks! Kevin.

A few weeks ago I made pastrami as per Michael Ruhlman's charcutrie recipe. It turned out fantastic except for a small one inch section in the very middle of the brisket that didn't cure. What went wrong? I used the point for the extra fat. Due to timing issues I left it in the brine for...

Royal Oak lump is back in stock at Canadian Tire here. I picked up three 8kg bags on Saturday. Yeah as long as the weather stays mild I'm still going strong. Smoked half a side of bacon Friday and made pepper stout beef for the first time Saturday. How much do you guys pay for Maple Leaf lump...

Great recipe Larry. Made this for the first time on Saturday. My wife liked it so much we had leftovers for dinner Sunday.

I went to Canadian Tire a few days ago for RO lump. They still have shelf space for it but no stock. So I used RO briquettes for the first time. No deals on anything left in the tiny BBQ section. Home Depot is the same, BBQ section collapsed down but no deals.

I do flats once in awhile when I can't get a full packer. I cook them fat side down at 250ish and foil at 160f. I find the end result depends on the amount of fat left on them. A decent fat cap makes all the difference. good luck

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">3. What is the traditional smoke wood for pastrami? Or is there such a thing? Thanks for your help! </div></BLOCKQUOTE> I signed on to ask the exact same question.

yeah It all worked out just fine. I put the buts on at 2am one on each rack. By the time I put the brisket (now just a flat) on at 6am they had shrunk just enough to both fit on the bottom grate. I just foiled the brisket. Looks like everything should be done just in time for the 3pm pick up...

It's Grey Cup up here today and everyone wants BBQ for their party. I'm doing two 7-8lb buts and a brisket packer for various people today. This is my first cook this big. How do you fit it all on your 18.5? I have the brisket on the top rack. I have the two buts on the bottom rack. The only...

Canadian Tire has Seal-a-Meal food sealers on for 40% off this weekend. http://www.canadiantire.ca/AST...cale=en#BVRRWidgetID Does anyone have any experience using one? The online reviews are mixed at best.

I know what we're having for lunch today.

Our local grocery store sells "short rib style sliced brisket" for 7.99/lb. It's just flat sliced into 1" thick slices. I asked about buying a flat in the cryovac. They said the would cut me a deal 7.50/lb!!!! Outrageous The best deal I can find up here is 3.29-3.49/lb for packers.

Your probe might be picking some ambient temperatures from the cooker. I have a couple of cheap grocery store probe thermometers and they always drop in temp when I pull the meat off. It's almost like the heat of the cooker is traveling down the probe from the exposed area outside of the meat...

A Thermapen is the best BBQ investment I've made. I never overcook anything anymore.

I like hickory and or pecan wood for smoke. I use this rub http://tvwbb.com/eve/forums?a=...80069052&m=824106384 for brisket.

Kevin, I couldn't agree with you more. This is probably the single best piece of info for any BBQ cook. I've woken up to 180f temps, 280f temps and everything in between. The only difference is the time we ate.

Looks great Kevin. Time permitting I'll try this out today.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Merz: If the meat is in a cryo pac I leave it in and inject right in the pack, </div></BLOCKQUOTE> this is why I love this board. I never thought...

The other day I went to my local Safeway to pick up a brisket flat. The usually have 7-8lb cryovac flats with a nice fat cap. It took a little bit of explaining but eventually one of the butchers returned with a big thick 10 pounder. It was trimmed more then usual and had a lot of liquid in the...