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Chris' web pages really motivated me to log things initially. My log book smells pretty darn good, I must say! But I don't vary my technique much at all now (Kingsford, MM, same spot on the patio) and I've proven I can nearly do it in my sleep. Still log things when I cook new meats, but ping...

No, I think you've found the silver bullet. I usually pull my pork and refrigerate, allowing the fat to congeal and capture the juices. Then it gets transferred into the food saver bags and sucked and sealed. I, too, would like to hear of other ways! Maybe I'm missing something.

I did my first whole brisket with pecan & apple and there weren't leftovers. I've tried mixing oak with other woods and hickory with other woods, but I found that the oak and hickory just overwhelm any other smokes. As does mesquite. I didn't put enough smoke onto my brisket (6 lemon-sized...

There appear to be two camps: taste and event. Taste: I can't believe that one couldn't distinguish between charcoal/lump/wood and electric, but then I've never done a comparison. There's a lady who has a meat shop that does briskets and butts in a small reefer-sized electric with wood...

Wow, maybe Kevin or one of the other chefs can answer, but 'green' doesn't belong as an adjective for 'meat' ... unless this is Dr. Suess. I cannot find anyone who carries bone-in, so I'm forced to cook boneless. I'm going to monitor this thread ... I want to see what folks think about green pork.

If you cook the butts to the pulled pork stage, I can't see you really being able to slice them. I know I've sliced some that I didn't cook completely -- great taste but didn't have that same mouth feel. Slicing (thinly!) was a better choice than trying to pull something that still wanted to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: Thanks everyone for the great advice. I might change my mind and use the Texas Rub #2 since so many of you prefer that one. I'll see if I have...

Just went through my first brisket (proud papa almost ... can't ya tell!). I ran a whole brisket and separated flat/point after the cook. Flat: great meat and, for me, the whole reason to cook a brisket. Point: "Different" meat -- probably will chop for enchiladas as was spoken in other...

Wow, miss a day and miss all the splash! I was thinking the same thing about BF when I watched the Bobby Flay marathon (definitely off and on). Me: "Golly, Bobby knows what he's doing. He's cooking it low and slow." (BTW, did you see that rig he had?!?!) Then I watched the other shows, saw...

I've had a couple of stuck butts, but a wide SS spatula coaxes 'em right off the grill. Is it hard to create a large quantities? Depends on "large". We have a place in downtown Phoenix that turns out decent Q on a large scale. They do their own rub, sauces, and smokin'. I'm still picturing...

Boy, at 10# each, that's 20# just for the lower loin rib section. Double that with some fudge facter for the upper and spine, and you're at 50# just in rib area. Now *that's* a blue ribbon hog! Or a Jurassic Pork. OK, bad joke ... sorry.

I've found that my Bullet seals itself much better now that it is seasoned. I cook with briquettes, so I scrape the brown, flaky schtuff from the top & sides. Otherwise, I just wipe down the exterior and blast my grates when I'm done with my kettle grill. Saw a couple of posts for 'Greased...

My experience only -- your mileage will certainly vary: 1) Pork butts alone, top grate only (10+ times) 2) Pork butts alone, top & bottom grate (24+ times) 3) Pork butts over beef brisket (exactly once) 4) Pastrami (cured & smoked) I'm still a rookie, but I know there are a lot of really good...

Jeff, I noticed that my first few smokes were a bit smokey from the door, lid, and charcoal/center seam. Now that it has been "seasoned", I don't have that problem any more -- partially due to the buildup that seals the grill. To answer your question here, if you're using briquettes, you'll...

Now, if I had only had the foresight last year to start a pepper vinegar. Well, another year won't go by with that mistake! Thanks for recipe & motivation.

Kevin, Many thanks! Now I know how to use *all* of a brisket.

Jason, Great to hear you're having as much fun as everyone else. It is a satisfying "job well done" when it comes out. I don't trim butts anymore. I used to brine them for flavor, but don't do that either. I don't turn or baste them either. Read a bunch of posts here and found that the...

I would be concerned that the fat had already broken down and would burn or taste burned. Maybe if I cut it with grapeseed oil to boost the smoke point? Guess I'll have to give it a whirl to see.

I'm finding out that good Q isn't a science. Sure, there's tons of science involved in the actions and reactions, but the magic "when is it done?" is best through experience. I had a brisket nearly the same weight as yours with two butts and my cook last 15 hours. I guess that's why, as Bryan...

Susan, I did cook it untrimmed, but I had expected more of the fat cap to have rendered. Maybe I didn't cook it long enough, but it was definitely tender and tasty. The cooked fat was sooooo soft that it almost wiped off. Could that fat be used as a saute fat for onions, like before a bean...