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Personally I would jack your temps up some, I think going closer to 275 on a brisket creates a better bark. (just my $0.02) that would allow you a little more rest time which never hurts a brisket

What MK said, exciting isn't it :) mmm, pulled pork

Use a probe to test for doneness, most use temp as a guide to start testing for doneness. A brisket is done when a probe can be inserted without much resistence, like warm butter some say. It will come with experience ... but a brisket can be done anywhere in the 195 to 205 range. When you...

Man that sounds like fun, guess it might be too far for me :)

I wonder what the price for the whole packer would have been per pound?

The old water pans were a lot shallower, I wish they still used those

I don't think it matters much. I use it with bark routinely, same with my peach, pear, cherry and hickory. or pear ;)

Yep, got it now. Loading up :)

How do you get the additional 20%?? I have three in my cart and just getting the 12.99 deal

Keep mine in a plastic box next to my smoker, also hold my guru. It keeps It waterproof. You can see probe cables coming through the elbow. It sits on a bucket with a box of nails inside for weight

Yep, I wonder why? Glad it is back down now. That is my filler to get my orders over $35 for free shipping

Call your cardiologist now and invite him over for some good eats

I have been buying my Stubbs charcoal online at Amazon, cheaper there than my local lowes. I add a couple of bags at a time to get my order over the $35 for free shipping, usually less than $8 for 15#'s. I see they have a deal now, not sure what's going on but a 15# bag is now $25! Get me...

Every time I buy something on amazon I add two bags of stubbs, cheaper than Lowes

Hey JayRob, Welcome to the forum. I am in the Old Church area of Mechanicsville. Glad to see someone else from my area here.

I like dry rubs too, did you find these too or overly salty? Comments at the site where the recipe was seems they think it was salty, did you reduce the salt in the rub?

Your ribs and chicken would be judged but you would not be in the running for grand or reserve champion, is that what you meant Bruce. A person wouldn't automatically be put in last place for the meats he turned in, he would just get a score of zero or DQ for the meats he didn't turn in.

No limit here, I was going so much the girl that works there now recognizes me.

Keep it, the 733 doesn't have enough changes to make it worth it IMO

I just can't decide what to cook fro Christmas. I always do beef so that is a given. I have ordered 100 Oysters for roasting and making Redneck Rockefellers. I am trying to decide between a whole beef tenderloin or a standing rib roast, maybe a brisket?? what are you all cooking for...