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Rick, As I mentioned, my work this winter was supposed to be w/ the rubs etc I was using. I tweeked rubs and changed ingredients, but something was missing. It was the hickory. I guess to understand the nuances of the wood yeah your right. Have fun experimenting.

Rich, Was experimenting this winter w/ smoking butts w/ no hickory. I definitely noticed a lack of that distictive smoke flavor. Same w/ ribs. Chased around trying to figure out what the missing flavor was for awhile. Finally decided to do a hickory smoke again, and realized that was it...

Jim, That's the basic injection I've been experimenting w/ for awhile now. Taking it to competition next week. That'll be the test to see if I do better than last time out. Was the salt content that ultimately convinced me to hold off on injecting last night (really i was too tired to...

Thanks all for the responses. I ended up not injecting last night. Got too late, I was too tired. I also just didn't feel right about leaving it there for that long. Hopefully I'll be able to get out of work a little early and give a go, but if I don't, everything will be just fine. Again...

...30 lbs of butts, 25 lbs of brisket, 2 buckets of rub and predictions for a stormy night... Good luck w/ that BRITU cook!

I'm smoking 4 butts starting tomorrow night. Won't have much if any time to inject prior to them needing to get on the smoker tomorrow evening. Is it OK to inject tonight, almost 20 hours before they go on? Thanks.

Should have stuck w/ brisket huh? I usually use apple or cherry w/ turkey. I've recently had very good luck w/ apple, and then only about one chunk, and I let that one burn down pretty good before putting the meat on. I've also never had to rest mine quite that long.

I'm probably being a little harsh on myself. The flavor was great and every one who has sampled it has agreed. I'm still seeking that perfect brisket. Just when I thought I had my techique down, I get thrown a curve ball like the fire going out (my fault I know). Since this was a competition...

Cooked brisket this weekend w/ bittersweet results. When I came to the table, my 9 year old daughter was gently tugging at a slice, examining it, tasting it when she looks at me with a furrowed brow and all the seriousness of a judge and says..."not tender enough, it doesn't pull apart right, a...

I quit worring too much about sides w/ pork butts. Seems like we always had tons left over. Any more we go w/: vinegar slaw white bread or buns (sometimes cornbread) maybe baked beans.

Looking for some advice/opinions for preparing for a graduation party. Party's on a Sunday, starting about 1:00p. Menu: 4 butts, 1 brisket (maybe), 2 turkey breast (Keri C's brine). Can't do much cooking Satuday night because commencement ceremony is Sat night. Option 1) if I cook the...

Pulled these at 14 hours. One was a good 185-188 throughout the other was more like 178-180. Needless to say, that one was tough, but the other was almost perfect. The tough one also dried out quite a bit even w/ the injection. As for the msg comparison, the brisket w/ msg in the rub won...

Jeff, I too have had the best ruben sandwich ever at some little joint in Cleveland. It was downtown, just off off of Euclid. Can't rememeber the name, but the sandwich is etched in my brain. I'll have to give this smoked corned beef a try.

brief update - these 'briquitos' have been on now for 12+ hours and they are cooking up at about the same pace as 15lbers I've done. I'm a little surprised. Looking good and smelling good. more later

Brian, Got them at Westside market in Darien. Called 'em up today to see if they had any briskets. The meat dept. manager said he'd get me some bigger ones by 2:00, but i needed to get them picked up by 10:00a for work reasons. I took what they had. they are small, but they really look...

I've seen posts here from time to time about small packer cuts. Most of the time the conclusion is they were really flats. Well I picked up two whole packers weighing 5.5 and 6.0 lbs today. They must have come from Hobbit cattle. The quality of the meat looks great, nice marbling, good fat...

Jim W, I have kept pulled pork for about 3 months in the zip lock freezer bags, wrapped in foil with little harm. However, I got a foodsaver for Christmas and absolutely love the thing. After a summer of storing meat in zip locks, your wife will see the seriousness of the situation and you...

Just to add to accolades: been making these for about 6 months now and everyone loves 'em. Thanks Keri for a great recipe.

Hey Jeff, When I was starting out, I posted a similar question in the following string. fork tender brisket There are some pretty good comments about what "fork tender" means. Check it out. I'm still learning the nuances of cooking brisket (and ribs, and butts, and chicken for...

They've been hanging at $1.19 for so long. Last week they had some for 99c. They pull through again! If you do go there, don't forget to thank Paco, he runs the meat department there and he does a pretty good job, prices and quality.