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2 cups of sugar!?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Shawn, My favorite CB reipe is Keri's Blue Ribbon CB. But I love the stuff and this sounds like it's def worth trying. Thanks for posting...

It is great stuff isn't it? The brisket rub is absolutely _outstanding_ on brisket!

Hiya Davo (my nickname too lol), I understand it not being _widely_ available, but my issue now is not so much getting hold of a brisket, but getting hold of one of the correct size. Most places I have been have said that they are willing to get briskets in as I have asked for them (after...

Thanks Tom that would be terrific !

I picked up about 8kg (18 pounds) worth of beef shin, gravy and shank - will post pics up as I am preparing it... might scare some of you as there is a LOT of connective tissue (tendons, collagen, elastin etc), but this stuff turns into lip smacking jelly when cooked low and slow... like a beef...

For something different, I like to go with beef shin/gravy beef. It is FULL of connective tissue that turns into gelatin and melts when it is cooked. You end up with this beautiful mass of sticky meat when it is pulled and mixed. Imagine the texture of pork rib meat (nice and sticky) - like this...

Hi Bryan, Just a FYI, connective tissue does break down at lower temperatures than that, it just takes a lot longer :-)

Hi Folks, I have a small favour to ask... as you may or may not know, barbecuing (in the low and slow sense) is almost completely unheard of here in OZ land (Australia). As such, many of the cuts you guys use either have completely different names or those cuts are used for other products (e.g...

IMO Salmon is best raw... but if hot smoking it, 145 is way high for me, I would pull it off at about 135 maximum to keep it nice and juicy in the center. However, you are right, that brown sugar recipe works a treat!

You won't be disappointed! The point is the best part of the brisket IMO - more versatile, plus, more fat = more flavour!

I can't believe no one has mentioned License to Grill !

I slather mine in mustard, then use BRITU (http://www.virtualweberbullet.com/rib1.html) and rub it in, so the mustard and rub form a sort of paste... gives the ribs a really nice crust ! I do it either a few hours before or overnight - because of the mustard, the rub doesn't have as much of a...

The Emerils looks interesting, might have to add that to the next batch!

Hi folks! So, I have been collecting and taste testing various BBQ sauces for quite some time now... what does everyone think about my collection? :-) I have comprehensive notes on my opinions as to which are good, which are bad and which go best with each type of BBQ (brisket, ribs, pulled...

Hi Gary, Love the look of the book from what I can see on Amazon... How do you personally recommend the best way to do Brisket (time/temp/technique, rub etc), and what sort of sauce would you use if someone _had_ to ask for sauce? Thanks!

Hi Graham, I've never heard that Weber advise against using heat-beads... they are essentially the same as the US branded kingsford charcoal briquettes. I am in Australia and use heat beads exclusively as we have no other good quality briquettes available.

Currently undertaking a taste test of almost every BBQ sauce you can buy that has won an award (plus some others and some local Aussie BBQ sauces) - testing straight out of the bottle, cooked straight, on ribs, on pulled pork, on chicken and on brisket. It's been going for a while and still has...

Aside from Memphis Minnies that seems to get a lot of mixed reviews (mainly positive), this little place is an absolute hidden gem: Texas Smokehouse BBQ: http://www.yelp.com/biz/texas-smokehouse-bbq-san-jose Their tri-tip, beef ribs and spare-ribs were the best I tried in CA with an amazingly...

Hi Bryan! A couple of pointers... Essentially, you want to cook until the meat is tender.. you can use internal temperatures as a guideline, but should learn to determine doneness by feel. As a general guideline, for brisket, you want to take it to about 190F internal. For pulled pork, you...