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I feel your pain about getting whole briskets here in CT. Luckily I'm in Mass a few days each week (work in Bedford MA) and I found out that the Walmart Super Center in Plymouth (sister lives on the Cape) carries whole briskets so I'll be picking some up there next time I get a chance.

Exactly. Think pulled beef instead of pulled pork.

I have a 11lb, 5 rib, Rib Roast I'll be cooking on the kettle Friday. Monday I'll then be smoking a couple of racks of spares, beans and a 9lb picnic.

I'm pretty traditional when it comes to my rib roast. Salt, pepper, little bit of onion & garlic powder and that's it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: Brining is used to add moisture and flavor to meats that are easily overcooked and lacking in flavor. I personally think it would be a...

No difference in taste/texture assuming your using a basic yellow (Frenches) mustard. I've been painting my ribs w/ mustard for a long time with no problems what so ever. Probably the one benefit is if you like a lot of rub on your ribs this is the best way to accomplish that.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Mills: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nathan Sleyster: I'm trying to figure out how you fit 4 untrimmed spares and a pot of beans in your smoker. </div></BLOCKQUOTE> The beans I actually...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Since nobody mentioned it, I will. Stogie came up with the 3-2-1 method for Baby Backs, not spares. So if you plan to cook spares at a 225º...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.: Great looking cook Chris, I love Q'ing in the snow, and when its cold, keeping those low temps is a breeze. I made up a batch of gyro meat...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander: Chris, They look awesome. You had them in there 7 hrs?? What temp? when did you cover them with foil? My family loves ribs and I am going to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Dugas: Nice job Chris. I like that cast iron pot also. </div></BLOCKQUOTE> It's a Lodge dutch oven that I've had for quite a while. Gets used for...

Beans before 3 hours on the smoker. Beans after 3 hours on the smoker. Ribs are ready after 7 hours. Mmmmm...ribs.

**** I need a Stoker. Would definitely make the cold weather 'queing easier.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: That's dedication!! </div></BLOCKQUOTE> Not so much dedication as the way of Northern 'Que. Unless you want to go 4 months without any you...

Didn't matter what the weather was like today I was going to eat ribs. Snowed yesterday and its cold & windy today but that doesn't matter. Smoker ready to go. There are 4 of these racks. Big meaty ribs w/ total weight ~17lbs. Chugging away.

Snowed yesterday and windy/cold here today. Don't care and the 4 huge racks of spares went on at ~10:30. Beans will go on later.

I'd be going back and buying every pack I could afford and sticking them in the freezer. Sounds like you lucked into a good batch that you won't find again.

I'm in New Milford, CT which is about an hour NW of you. I've got some pretty good options around here. For general groceries we've got Big Y and Stop & Shop here in New Milford (both are pretty good) as well as ShopRite (very good) down in Brookfield. We also have Costco and Stew Leonards...