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I like to use a Foster's can. Bigger can = more stability. I'm not convinced that the beer does anything for the chicken, but it looks and sounds cool.

I believe many here have been down the same road. Check out the sous vide discussion there too.

Back in the day I would have loved to buy a cup of potatoes (roasted and cut into bite size portions) covered in sausage gravy. Plastic cup+fork+potatoes+gravy=cheap&portable. You can mix it up with some optional add-ons like cheese, onion, pepper, jalapeno, etc. They might not love you in...

While you're waiting for that water to boil, order a thermapen. It seems like a lot of money for a thermometer, but considering how good it is and how long it lasts it's a bargain. It really takes just about all the guess-work out of doneness. Steal my grill and it just gives me an excuse to...

I'd like to hear how thing turned out.

You have the right idea with the placement, but I'd probably put it outside of the smallest butt. My thinking is that the smaller mass will cool quicker. There are other variables though. 6-7 hours is a long time. You might use a portion of that time to read on cooling and reheating here...

Kevin, I'll bite - but just because I'm curious about a few things...not challenging you. What about what happened between taking the meat off the cooker and your item A? Also, thawing and/or reheating? During the "resting" period no part of the meat was below 130F? Cross contamination...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I would hardly call Smokeybones "BBQ". </div></BLOCKQUOTE> I never ate there, but evidently plenty of people shared your sentiment.

Plenty of BBQ places have opened and closed in indy since you likely started even thinking about your idea - Dicks, Smokeybones, et. al. Many were also located in high-traffic areas. The market is there for the right type of place - good location, good carryout business, etc. I'd offer some...

Two hours in foil CAN be too long. You might want to check them after an hour or so. Like just about everything, from my experience 3-2-1 isn't a rule as much as it is a guide.

I love Bell's stuff. The two-hearted is my absolute favorite beer. We're lucky to have it on tap at a local bar/restaurant. One place opens a firkin of it every so often, but I've yet to try one. I didn't particularly care for the Oberon. However, the goose island 312 is a summer wheat...

I don't think I can get any of the beers you listed here. Sierra Nevada and Stone Brewing are two good west coast brewers that are available here. Yeungling retains a mystical status by only distributing in Pennsylvania and Florida.

Consider milk crates for storage.

I've been toying with getting a propane smoker for high heat cooks.

Minion method - do a search and you should get plenty of info.

Am I correct in seeing a garbage disposal attached to the diamond bbq?

What are your plans once it hits the crock pot?

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...020001152#4020001152 I hope that link works. Kevin Taylor did a side-by-side cook and it appeared that the brined ribs were inferior to traditionally prepared ribs.

It sounded like a mix of cooking methods - all seemed to be low heat. Again, I don't see the benefit. Rather than question the practice there, I thought I might find better answers here. 'Fess up - who brines their ribs???

So the subject says. I read an egullet post and some posters seemed militant about the need to brine ribs. Feelings??? I think it's f'n pointless - though I haven't tried it. Granted it probably couldn't hurt, but I can't see a measurable benefit.