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Beautiful, yummy chow. Happy Holidays

Barb, my buddy and I swapped a hock. His have pink salt in the brine and are a harder, darker smoke. I'm thinking of either using his for pinto ranch beans or, preferably, slow cooked collard greens.

What were your temps when you pulled?

I was raised by Depression Era parents, and we never let food go to waste. If that meant every night for a few nights (e.g., Thanksgiving), that's what happened. I always kind of liked it (but bean pots could get a little boring). We've got two grown kids, and I heard one of them say Friday...

Split a case of 30 lbs. (15 hocks) with a buddy. Used the Ruhlman brine (sans pink salt) again (3+ day soak), and put in WSM for 3-4 hours at 175-200 until 150-155 internal. Sealed in 8" FoodSaver bags. Hickory/apple blend. One layer of unlit with 1/2 lit chimney to begin. Left vents at...

Over pecan and apple. 325-350 at the grate. Dry, foiled pan. Two lit chimneys of KCB (which I don't think are worth the extra money) over a layer of unlit. Used an entire bag to keep temps up, as well as needing to prop the door open for the entire cook. 3:45 to 165 in the breast. People...

DUH!! :p I like this idea!! THANKS

I have an aftermarket cast iron grate on my Performer. Since the grill sits out all winter (under a cover), I've taken to winterizing the cast iron grate with a heavy application of cooking spray. Seems to work alright. Anyone else have a tip on how to prevent rust?

You went to the Nuclear Option. well done

But, you see, it's not. Did family leave with a full tummy and some precious moments together? WIN

The first time I did one, I did it completely by feel. (And, it worked. I know, right?) My goal has always been to wrap before it turned black; I'm looking for the mythical beautiful mahogany color. That was at the 5-6 hour mark (in a 275-300 WSM), then 90-120 min wrapped + at least a 2 hour...

Brett, there's nothing better than a nice Jewish style oven baked brisket with onions. YUM!!!!

What was your temp cook?

Put it on top of a well-oiled (Pam spray, etc.) box cheese grater that you can buy cheap at any kitchen supply store.

I've come to realize that less is more as it pertains to smoke & ribs. I remember reading the BRITU recipe the first time and thinking "No way" at the part about no added wood. It simply works. Regarding length of cook time, I think 3:15 - 3:30 hrs is about right for my smoker with a 250 grate...

Looks yummy and super cool old school kettle!

Wow wow wow

Cooked six racks of BBRs for a friend's party today. I laid down about a 1/2 ring of unlit KBB with one 3"-4" dia. hunk of cherry. Added a full lit chimney atop it for what I call a Modified Minion for a Modified BRITU. Had about 3" of water in bottom of pan. Had to open the side door a few...

Chris, do you steam clean your grill? (No, I'm not sending a picture of my Performer.)

*gulp* That looks DELICIOUS