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Thanks guys but these arent the recipe Im looking for. He used to have a website and the chuck roast recipe was very simple but the rub gave great flavor. I know I have it somewhere but cant find it. Oh yeah, I added my email to my profile.

Sure. Its actually Bryan S's recipe. The link with recipe can be found here. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/2880069052/m/9520090835

I made this quite a while ago and cant find my recipe. I did a search but his personal web page is gone. Can anyone help?

Excellent job. Thats a great idea about putting the fat trimmings on top. I will try that with my next brisket. I have one in the freezer so it will probably be next week.

Oh man, that looks so good. I can only imagine how good that would be on soft white bread with crisp shredded lettuce and a nice super ripe tomato. I gotta calm down, Im getting excited over here.

Rita. Youre right, I have 3 old style cookers which I use. I also have a new style that we got for our wedding 7 years ago. They dont make them anymore and the instructions make no sense at all. So it just sits there.

Ahhh...never be afraid of doing butts. Its pretty hard to mess them up. As far as grease overflow, I wouldnt worry about that either. You have to figure that by the time the fat starts rendering the water is evaporating as well. Ive cooked 6 at once without a problem. Heres some photos from...

Thats something I wanna try. Please give the details and make sure to post pics of the finished product.

Generally pressure cookers cut down on the time it takes to cook. They will also make tougher cuts of meat more tender. I have several pressure cookers, new and old, and use them on occasion. I would probably use them more but they really scare the hell out of me. When I was a kid my aunt...

I couldnt wait till saturday and since I got the pitminder this week and the thermapen came in yesterday I figured Id finish the bacon in time for Easter breakfast. This cook was going to be the test for the guru. We had winds gusting between 40-50 mph and normally I would have called off the...

LOL...I didnt notice that when I posted it. It definatley could be misleading. While I was getting everything set up I just put it there to keep it out of the water and keep the dirt off the deck. It definately didnt stay there during the cook.

Not to worry, I didnt intend to use the wraps under the lid. I was just being totally ungrateful and saying that I wish they included the eyelets with the setup instead of the wraps.

My favorite is from a book, The Legends of Texas BBQ. ITs a really simple recipe which is better after a day or two. Put on a pulled pork sammich is heaven.

Bryan, no I didnt order them. I was going to and then forgot. I will probably end up ordering a set in the near future. It would be nice if they included them instead of the rubber fishing leader wraps.

I just got the pitminder in yesterday and am planning on smoking the tupelo honey ham that Ive had curing. Looking ahead for possible issues Ive noticed that in the past, without a guru, using the et-73 probes going under the lid has caused smoke to escape from between the lid and main body...

The grinder used as a stuffer works perfectly and although a seperate stuffer would probably be easier this definately gets the job done well. Bryan, I added 4 smaller cloves and a half teaspoon of the minced jarred stuff.

I like the idea of grinding the meats at home because you have ultimate control over the ingredients. However, it turns into one big slimy mess. One thing to remember is to keep the meat really cold, like your hands turning blue cold. The hanger could have been better. I couldnt remember...

I used the recipe for smoked polish sausage on page 218. One note I will make for next time is not to add in all the fat off the butt. The recipe says to trim all fat and then grind with the small plate and add into the ground meat. This makes it way too greasy. Next time I will trim the...

A few years ago the wife and I made a few rings of kielbasa for easter. Since the kids came along I let it go by the wayside. About a week ago I got it into my head that I wanted to make it an easter tradition to make kielbasa with the kids so I took a half day and headed to the slaughter...

I agree with all the above regarding the butts. Thats about a starter for me . As a guage, just having pulled pork sammiches at my daughters baptism we had approx. 35-40 people and I cooked 6 butts. It totaled two chaffing dishes. But with the ribs and chicken Id probably say 4 butts.