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And just to add; the long cook time required to render the collagen without overcooking the meat assures you that its going to be done at a safe temp. I personaly feel that too many people cook to a number, not to a desired doneness out of fear of tainted meat. You wouldn't eat a brisket that...

Good looking cook there.

Both of you are correct to a degree. Your points are valid, and there is a great deal of research to support both arguments. There is a good deal of research that is emerging that shows a link to inflammation associated with atherosclerosis developing in our arteries. The western diet as it is...

Nice!!!

The title of the thread threw me for a minute

I keep thinking about getting one of these, but with my cheapy wired probe I already have, plus the Tel-Tru in the lid and my Thermapen at my side, I don't think its going to improve the quality of my life any.

I'll be honest with you guys, if I had a large selection of charcoal near me, I'd be picky, but I don't so I go with what I can find, and don't loose too much sleep over it. I don't mind the extra ash that much. I only do about 3 cooks a month now anyways, that its getting cooler out. I'm sure...

Just curious, did someone snap some pics for you of it prior to assembly and paint? It looks very cool indeed. Wasn't sure if you had to assemble it yourself or not.

Pretty quick process there bro. Not a bad idea.

Candied pecans are always a nice touch, especially in salads. I have used that same grinder before for the sausage I made at my dads house. He's had his for just about a year now, and seems to like it. We use a manual crank for stuffing though, Haven't tried to stuff with this one. Great...

My cousin graduated from Saugus. My aunts house sits on the hillside overlooking the school. Great school spirit there, and a nice campus. I know they have used that school to film a few movies in the past. I graduated from Hart, and we kicked the snot out of Saugus every year for a long time...

I went ahead and picked up a Aeropress while I was down here in LA with the family for the holiday. I am very, very pleased with the results. I was planning on leaving it here so I can make decent coffee when visiting, but now I am thinking of taking it home.

No point adding much else, Kevin summed it up perfectly. The only thing I'll say, is I stopped reading the ingredients list about 1/3 the way down. Too much going on there. Simplify it.

No, the fat has nothing to do with it. It has to do with the protein strands tightening from cooking. Cutting the fat wont change that.

Nice looking meal there. I like it when you see someone willing to just take the whole leg and put it on their plate. It doesn't make much sense to me to see someone shred off all the meat and skin, just to pile it up loosely on the plate. I'd be tempted to pick it up like a chicken leg, but...

It's funny of all BBQ meats, there's something about wings, when I see pics of them done on a WSM, that is the only thing I want to eat. Just pile up a platter full of them. I'm thinking I should do that in the next time I have a day off, since it's pretty easy to keep them low carb. It's all...

Awesome meal there. I like the look of those asparagus sides as well. The last time I did a standing rib roast, I let it go way too hot. I don't think I pulled till 130 or more. IIRC, it shot up to just under 155 when it was done resting.

Larry, you find the best dang briskets. I haven't seen one that wide before. Great pics as always.

I would go with whatever was the cheapest quality item you can find. Probably at wally world. I went into a small privately owned butcher yesterday, and found their choice brisket going for $3.99 a pound. I didn't bother picking one up.

I have the one that Shawn posted about. It works fine for small to average size jobs.