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I had a hankering for some house pastrami and realized I hadn't made the recipe that Chris has on the VWB site in a long time. This is the dry cure method, meaning a week in the fridge, a 3 hour soak, a 3 hour-ish smoke, and a two hour rest. Started with a 6 pound brisket flat from Publix...

Too... much..... bark...... Nope, Google can't find a definition for that phrase. Must be a typo.

Meat near the bone-in bone can frequently be dark, but I have never seen green. And it certainly wouldn't affect the taste of more "remote" meat. I'd like to see some pictures if you are unlucky enough to have this occur again.

I have always sworn by Chris's recipe on the website, which indicates "You want the WSM to run as hot as possible." It also indicates "If you can run the WSM even hotter, say 350-360°F, you may be able to shorten the cooking time even more." So I wondered.... what happens if I open it all the...

Glad you're here. We were starting to get outnumbered.

I think that April 1 post from KCBS requires you to integrate the tofu into your brisket box.

FWIW, if I have limited time on ribs I cook blashphemy style. https://blasphemyribs.com/2020/02/14/blasphemy-ribs-recipe/ 2.5 hours cook time after 30 minutes prep. These turn out well, although there is more clean up than usual.

I hope you enjoy it as miuch as I do. -You should trust your own instincts, taste, and training, but never forget to ask the table after each round -- "What did you like?" I have never met a judge who is shy or without an opinion, so you'll learn what nuances and peculiarities other folks are...

While I sous vide myself, my neighbor goes cheap and simply double bags with a good quality zipper bag and putting on the stovetop in simmering water. Cuts the chance of a penetrating leak in half. Me, I'd rather cut it to near zero by sucking and dunking, plus I get to control the temp. But...

Hmmm, I almost always load the smoker. So if all the available butts at the market are smallish I put more of them on to fill 'er up. So left overs are fairly constant for me. No worries, it freezes well and I regularly have people ask if I have a pound that I can spare (at least once every...

Are you using a charcoal chimney? Works wonders to get a fire started any time of year. Very cheap at Home Depot / Amazon. And what Brett said about oil, absolutely. On paper towels or junk mail newsprint, in the bottom of the chimney.

How did it turn out, Mike? Did you get it done at once, or did you spread it out over several cooks? More thoughts -- Ditto everything said above. The only thing I'd clarify is that the 40% shrinkage applies to the POST-trimmed weight, not the purchase weight. I cook frequently for several...

Chris, since my shoulder surgery I can't play golf, I'm too fat for mountain climbing, and I can't afford a boat for fishing. That leaves gardening, antiquing or barbecue judging on weekends. I had no real choice! LOL.

I am in the Glen Allen area. About 10 miles from Ashland and 10 miles from Richmond.

Jake's Place Restaurant & Market 511 Thompson Street Ashland, VA 23005 https://www.jakesplaceashland.com/ This joint is in a very old building west of town. Good service, family atmosphere. Average restaurant Q. We tried chicken, brisket, pork, and ribs. Ribs were good, the other three meats...

Just passed the test for Master CBJ. Went full-nerd and ordered a new MCBJ shirt to celebrate!

Pictures, please!

They can take my Kingsford when they pry it out of my cold..... no wait, that doesn't work, does it?

Five butts, varied in pre-trimmed weight between 6 and 9 pounds, varied in cooking time between 6 and 10 hours. Temp range on cook 225 to 276 per Thermoworks Smoke.