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It marinated in the fridge a little over 12 hours. The meat was slightly frozen when it went into the marinade, which also could have made a difference.

Not to get off topic, but since i didn't have any worcestershire sauce, I wound up just cooking with bbq sauce, but grilling direct and fliping/saucing every 5 minutes. It's obviously not at all the same as RSC, but as a cooking method, it was a million times better than the standard just...

The final marinade was: sauted onions and garlic clove, added a beer, added 2 cups beef stock, added 1/3 c horseradish sauce. Then rubbed it down with 2 tsp brown sugar, 1 tsp kosher salt 2/3 tsp coarse black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp celery seed. I wound up...

Brisket went on at 3am, gonna check it at noon. Will definitely get back to you guys.

hot dog! my friend coming up from new york tonight found me some of that kosher worcerstershire sauce. RSC tonight baby!

which herbs? carrot? sweet potato?

Good comments! I'm not such a fan of mopping; marinading always seems to work better for me. Good point about the butter solidifying. I'm not a big fan of olive oil though, but maybe I'll use regular oil. I think I'm gonna skip the dijon mustard. Normally I love it, but I think it may be too...

so maybe... 1. saute small onion and clove of garlic in 1/2 stick butter 2. add a dark beer (1/2 a beer was neat because you get to drink the rest - oh well 3. add juice from a lemon and a lime 4. add about 1/4 c. horseradish sauce That sounds fantastic to me! The spice rub isn't brown sugar...

KevinJ, I'm very careful about kosher, but you're post is right on the money. In fact, the link Rita posted is a product that would be fine for me, based on the articles you linked. The remaining issue, is that I can't get it locally - I have to order it online. Not so convenient. Still, it's a...

What do you guys think of the following marinade? melted in a pot... 1 stick butter 1/2 beer 1/2 c. 7-up 1/4 c. horseradish sauce I think the horseradish sauce is neat because it's kinda sweet and it adds heat. Can you think of any other ingredients that would go well with this marinade? I...

I'm having a really hard time getting kosher worcestershire sauce. I know it can be obtained but I wanna try this badly tomorrow. Can I just substitute a good bbq sauce and do everything else the same? Thanks, Pinny

An excellent, cheap coffee is 8 o'clock beans. In new england, they sell them at stop and shop and walmart. They are very balanced beans with no harsh flavors. And a two pound bag is like 9 bucks. Don't take my word for how good they are - I was very pleased to see they were Consumer Reports top...

2 things, Chris: How would the new K do in the rain? It seems to always rain whenever I wait until morning to put my coal back in the garage. Lump (or at least the Canadian maple lump I use) is totally unfazed by rainstorms - it dries just as it was before. But charcoal in general turns to a...

We make potato kugel almost every week, and it would be so convenient to make a big batch in advance. It's basically a cake made from, ground potatoes, some fried onions, a bit of matzoh meal, eggs, and oil. The way we typically freeze it is, after baking it, covering the pan with foil, freezing...

Yup Dave. Two things were very different this time. One is I used an outstanding rub. The other is that I let it cook until it done, rather until some arbitrary time had elapsed.

Here's the rest of the pics: We did a rapid chill by putting it in an open plastic bag and submerging it in ice water for 10 minutes. Only about 1/2 tsp of juice left the meat during this chill. Afterwards we had a taste and then another and another. It was insanely good. Now I need...

So it's been 8 hrs and my little brisket is getting there, but it still has a while to go. I wish I could send you guys a smell-o-gram; I have never smelled anything like this ever. Now, I see what everyone means by it's done when it's done (which is taking FOREVER). Truthfully, I'm getting...

I'm male larry Tested the thermometer, it's about where it should be. That's a good tip about slicing; one I would not have picked up on my own. My fire just died (a blizzard will be here in a couple hours), but it smells to die for. Even my wife is a bit in shock by how good it smells. I'm...

Went out and got a $5 thermometer. Will foil at 160. It's too dark to take any more outside pics.

So I spiced this little guy yesterday (2.5 lbs) and I put it on an hour ago. I don't have a meat thermometer (my cheap-o just died and my thermapen is in the mail) but after about 4 hrs I'll wrap it to fork tender. Does that make sense? My pit is 225 degrees (as measured with a candy thermometer...