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Good job and an Amen to that.

Could you use Soy Protein Concentrate or another form of Lecithin as an emulsifier?

I recently bought my "training wheels". Great system and easy to use, but my wife still puts the knives in the dishwasher. The EdgePro comes with polishing tapes in 1000 and 3000 grit, so I guess you could take it to scary sharp if you wanted to.

The best way to use a fattie. Put a small pan under the fattie as it smokes to catch the grease. Then put the grease (or substitute bacon grease) in a fry pan with some flour. Simmer it a while to cook the flour. Add milk. Stir it as it thickens. Dump in the crumbled up fattie. Finish...

Hi John, It gets soaked to get the salt out. The key to soaking it is changing the water. If you change the water every 20 minutes, then you don't have to soak it overnight. Change it every 2-3 hours and it's going to take longer. Here is a discussion on it. After soaking, rub it down with...

A titanium WSM, now that sounds like it'd be virtually indestructible.

I'd like to see Stainless Steel - nice brushed look, or, oh, oh, Chrome!

I don't think the 4" difference between 24"-28" is big enough to matter as to the effect of flare-ups. Use the bottom grate and you might have a problem.

I've had turkeys in the freezer for a year and more, they were fine.

The Frontier lists at 169.99 pounds which equals $333.517 USD not including shipping.

In the fridge - 3 or 4 days. In a sink of water - 3 or 4 hours (well maybe a little more).

Another never. Just use the toothpick method or sometimes the bend method, rarely the tear method - don't want to ruin a good lookin' rack of ribs by tearin' it up. P.S. I'm obsessed with ribs every day! Woohoo, nothin' like a nice rack o' ribs to sink your teeth into.

You're in uncharted territory from my experience. Thar be monsters here! At 2 1/2" - 3" I'd almost be thinking small brisket, time-wise. You might be looking at 9-12 hours depending on variables. Can't do any better than a rough guess. Good luck! Allow plenty of time. You can always wrap 'em...

Spices, just put 'em in your rub. It'll have more impact on the flavor of the meat. Alcohol, just put it in you. Same reason.

That is the big question - who are you cooking them for? Yourself, then cook 'em any way you like 'em. Judges then you'd better get it in that narrow window between tough and falling off the bone (like Rich said). The pull test is grab a tip of a bone in each hand and pull 'em apart. It...

How thick of a slab are they? I'd think it would just be a matter of extending the cook time to compensate for the thickness. I've never done the BRITU, so I can't speak to that. I just put my rub on and start 'em cooking. Being thicker and with more fat to render, the cook could be kind of...

Posting links to other websites may not be exactly 'cricket', but here's a website that has a lot of info on that kind of thing - Sausage making forum Scroll down to the Curing/recipes section. Good luck with it. (Bad attempt at a pun - the website is located in the UK)

That would be new territory for me. How thick are we talking here? Just thinking off the top of my head, I'd consider removing the fat layer just under the skin down to the point where it becomes predominantly meat. If it's a thick enough layer and marbled with meat, cure it into bacon.

I'd go fat down, myself.

Might not be relevant, but don't forget to pay attention to the brisket sitting down on that hard to access bottom grate. Depending on size, of course, it might finish sooner than the butt. Just thinking back on the first couple of B over B's I did.