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Was it hard to wrap the bacon? I tried this over the weekend and couldn't wrap them without everything falling apart.

The bacon wrapping is crazy. I ended up slicing everything in half and wrapping bacon around that. It's good, didn't blow me away.

I'm thinking of getting this myself.

Am making these tomorrow.

What's an expandable cooking grate? Do you mean rack? 1. Do you still install the empty/foiled water pan to catch drippings? or will the ribs hit the pan while hanging? No, it defeats the purpose of open pit cooking. 2. What temps did you cook at, I'm shooting for between 250-275; how long of...

Hey there, we're basically neighbors. If it was me I'd do a HnF cook at 325, no foil, no injection, done in 4 hours or less. Is is smarter to do a HH cook for the first cook and foil when the temp is 160 or so? Sure but if you cook high enough you can skip the foil. If I do low and slow...

It's a beautiful night in Baltimore but coals aren't lit until tomorrow.

How did it compare?

Cool. I need to do that.

James, you'll need an acid to get the deep flavor you're looking for.

Nobody mentioned Kirkland bacon? Their bacon is considered very good.

Here are notes from my last brisket cook using butcher paper. Put on 14lb packer at midnight at 275f (had temp spike to 290 during the night.) At 6am wrapped and put in a 275 oven, and 8:30am flat was in the 190's but not tender...at 9am flat was tender, about 206, and was cooled for 15m before...

That ground meat looks amazing.

For me it's something not sweet. Stubbs regular is great on beef. Pork Barrel BBQ original is even better. Gates is good. I've heard of taking SBR and blending in a jar of salsa.

4-6 people? The 18.

Did the cook take longer than usual? Have you ever decreased the temp like that before? Coincidentally I had something like that happen over the weekend, with hanging chickens, and my guess is the lower ambient temp didn't keep up with the heat coming from the bottom. In my case I...

Enrico, brisket is the hardest meat to master...and it sounds like you are very close to doing so. Great job.

Your plan looks good. Smoke at 275, not 250 (it's doesn't matter all that much). Also, he uses two sheets of 18" for width; and may hold for 2 to 4 hours in a 200 degree oven.

I don't think steak gets better than with a brown butter sauce. That said, you're talking about complex sauces which you may have more luck with on a foodie site.

Never seen a beef csr.