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How true. I remember those days.

Brisket looks amazing. Really

I did not. Trimmed it and applied Montreal steak seasoning. That's it. I've never mopped. Maybe it's reading too many "scientific" articles over at Meathead's AmazingRibs.com, but I'm not convinced it helps keep the meat--at least inside--any moister than not mopping. I do think mopping can...

Tried my first Costco prime ($2.99/lb!), and it turned out well. A monster... 17 lbs. plus. I typically do butcher paper cooks for briskets but decided to go old school given its size. (I've had uneven cooks using BP approach with 14+ lb. cooks.) 12.5 hours for about a 15 lb. trimmed weight...

Bob, you cook fearlessly. Good on ya'--keep it up!

I love the symmetry

Nice work. My wife was gone last week, so I made a pot of pinto beans filled with smoked pork neck bones, smoked rind (from bacon I'd put up earlier this year) and a 1/4 lb. salt pork. Turned out great and ate up well with the cornbread I made.

The only hocks I can find are frozen from Cash & Carry. Would love to get some, brine them and smoke them for beans & soups.

Sounds like a good, good day.

H-o-m-e R-u-n

I've about done that exact dinner right there, including beverage!

oh lawdy lawdy I'm really hungry right now.

Bought it on closeout for something like $2. Seems fine but I like standard Montreal slightly better.

I think Homer may have just sold another one. Looks sharp--thanks.

Bob.... amazing. Are you an avocado fan? Cuz, if you are, a few slices or some guac would have me doing backflips. Well done.

Had a very generous friend bequeath me two Costco prime NY strips. Fired up the Performer over KBB and enjoyed bliss while enjoying a Rob Roy on the rocks. Did one with Lawry's and fine BP and the other with Weber Chicago Steak. Delicious with a nice Caesar salad.

Yes. Yes. Yes. Yes.

Bob, you're in the zone here. "Pork-rubbed"? I'm assuming just a seasoning.... without sugar? Maybe sauce for last 1/2 hour or so? Anyhow, this gives me an idea. Maybe go the route of 2-3 hours at 325-350, then pull and sauce (something gooey/sweet) while letting the temps creep down to...

At least one Texan BBQ joint makes Bacon Burnt Ends. Assuming you begin with a cured belly, how would you get enough rendering plus some great carmelization? Option #1: Cube and smoke at higher heat (but low enough not to burn sugar, if present). Option #2: Smoke belly hunks at low temps...

This really is my wife's domain, but she uses ketchup, brown sugar and a tsp. of dry mustard. Not sure on exact proportions; regardless, it's killer.