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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Morrey Thomas: I understand your point Steve. Do you foil your briskets or cook them the duration unfoiled? </div></BLOCKQUOTE> Cook them unfoiled...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Honestly..the brisket was marginal at best. Still had to use a knife to cut the meat. I was expecting fork tender. I honestly don't know what else to do...

Tritto

Figure on a 50% yield on your meat, so if your crowd will eat 1/3 lb each, you'd need to start with 40 lbs. Adjust according to how much per person you expect to go through.

I've got a good couple of pounds of diced rib meat leftover from this past weekend, and I'm looking for some ideas (complete with recipes) to use it in. Got any favorites? Thanks!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CJ Eichinger: 1. Is not foiling going to change the cook time? </div></BLOCKQUOTE> It should make them go a little longer, but since I've never...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russ Sylvester: I am VERY happy with RO as it burns cleaner, longer, and FAR less ash than any K. </div></BLOCKQUOTE> In addition to the above I also...

I brine them, then cook indirect until they read about 130 internally. I then slice them into chops and sear/glaze/sauce direct to finish. They usually go between 20-30 minutes to get to temp depending on size and how hot the fire is.

Thanks guys! Bob - you have an open invitation! Chuck - I liked the jerked ones the best - but they were all good! Brian - they cooked indirect for about 20-25 minutes - until they read in the low 130s on the thermapen. There was some fat that had to be cut around, but the meaty parts of...

My wife and some her friends had a girls night out at a spa, and my son had soccer practice, so I took the opportunity to make a dinner that I knew I'd like without having to worry about what they don't like. Stopped at the supermarket on the way home and got stocked up - boneless country style...

Hey Brian, I have the Weber rotis, so I have a motor and extension ring already. On the EZ-Que website the 17.5 X 8 with the four arms is out of stock, but they have the 17.5 x 6 that comes with two arms. Do you think the difference between the two is worth waiting for the bigger one to be...

Thanks Ron, No mention of Icon or Classic in the ad, so it's probably not the knife that I was hoping it would be.

I got an email from Cooking.com that had , as it's featured sale, a "Wusthof Gourmet Carving Set" that consists of a 10-in. Super Slicer and a 6-in Fork, for $69.99. I looked around a little on line and it appears that the knife alone often sells for much more than that. Since I don't really...

I was hoping we wouldn't be one-and-done, but even that's better than another trip to the NIT. By now you probably know that Vandy got bounced, so you guys need to try and keep some SEC teams in the tournament. That's cool about Hump. I visited Maryville when I was a kid - we knew some people...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Donny Anderson: BOARD POSTERS MAKE NOTE - A GATOR FAN AND A VOL FAN COEXISTING IN A CIVILIZED MANNER! </div></BLOCKQUOTE>

Thanks Donny - I still sear steaks at the beginning, but that's probably in part from habit, and partly because I like to get the grill marks on them, then cook over more moderate heat until they're done to my liking. I have gravitated towards "reverse sear" on most everything thing else that...

FWIW, searing first doesn't keep the juices in, but that is one myth that just won't die...

My current method of choice is to cook indirect to 125-130, then rest tented for 10-15 minutes. Then I slice the loin into chops and finish then direct for charring and sometimes a coat of sauce or glaze.

Did the lump burn, or did a lot of it not get lit? The answer to that may yield a clue as to what happened.

Plowboy's Bovine Bold is pretty good on brisket!