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Wow, that looks awesome Dan! Good work! Did you use any smoke wood?

After a year of wondering what ATC I should purchase, reading all the stoker vs. guru threads, and getting a firm understanding of the pros/cons, I settled on the DigiQ II. I had to agree with my wife and friends that hooking my computer up to my smoker was a little "over the edge". While I...

Give this thread a look Tim, my first and only sirloin tip roast and it turned out fantastic. Hope this helps.

Michele, I wanted to make sure that this post from Kevin about the salt/onion marinade got to you. It was burried in a link from the thread I linked for you. Originally posted by Kevin K. Yes, salting can do wonders. Almost like a rub with numerous ingredients, the layering of the meat with...

You could try the onion marinade that I used on a sirloin tip roast a while back, I really liked it.

Post cooked Wayne.

My new found rub glue is Lea and Perrins "thick" worchestershire sauce. It works well for beef, I havent tried it on pork yet. Its about the consistancy of a steak sauce. I think I'll give the Dizzy Pig red eye a shot.

John what did you think about the chuck roll without the foil. Was your bark overly chewy? I'm trying to get an definate understanding of what the foil is expected to do here. The two I've done I've foiled, and I didnt notice a drastic increase of temperature vs. time like you would a...

That looks like a big meal JB, why did they drown the brisket and pp in sooo much sauce though, yuck. I guess I'm not making a living selling it so what do I know, I suppose thats what the masses like. Looks like a hundy you'll never get back

You have to love it when a plan comes together like its supposed to! Congrats on the brisket Larry. I've never had much luck with smoke rings but from what I've read, the lack of one may have been caused from the brisket coming up to temp so quickly in the beginning. They always say the...

I'm sure it will be fine Larry. See what you think about the sugar and oil though. I wish I was standing by the smoker in peace instead of listening to 4 boys karate choppin the hell out of each other. If I had a quarter of their energy I'd have the smoker cleaned and my tenderloin trimmed...

Seems like a lot of sugar for a beef rub dosent it? I've had some mis-adventures in rub making, and adding a bunch of sugar to a brisket rub was one of them....maybe the coffee counters the sugar, i dunno, it just cought my eye......I'll be waiting for the outcome tomarrow afternoon. How do...

Wow Larry, that paste looks wild, do you have a recipe or did you just wing it? I've been wanting to try one of the red eye, or coffee rubs.

My only concern would be that your "window" of pulling it when tender vs. overcooked might be smaller then if cooked at a lower temp. This might be one of those situations when you may want to pull it just shy of tender then wrap and rest. Just an idea, keep a close eye on her and you should...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.: glad it came out well. i need to order some of the texas BBQ rub one day. and brandon, not trying to be picky but the DP is called COWlick...

After reading Shawn's link (thanks) I believe they may in fact be ribs from the "short plate" but I could be wrong. Its a mystery! Yay, lol Thanks Toby, I'll follow your prep and temp but maybe I'll do a 2-1-1, and add some good apple juice during the foil. I'll be sure to take some...

I've read that they can often be overtrimmed, and I looked at them carefully before buying them. I actualy thought they had a good amount of meat between the bones, maybe the photo is a little deciving, or maybe I'm just wrong I bought a few of these one time before but they got forgotten in...

Beef Short Ribs. I'll have to admit, I have very limited experience in the rib department. I can never find them at a decent price so I've pretty much stayed away. However I found these in the meat case yesterday and I couldent pass them up. Any beef rib pro's out there?

It was probably the best thing that ever came off my performer also Tim, I dont know what could trump tenderloin. Perhaps a Kobe or prime grade tenderloin I picked up 2 more tenderloins yesterday @ the $4.09/lb sale price. The plan is to do one whole and cut the other whole loin into filets...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.: Any news on the chuck??? I want to do one too, or just something. I have been smoke deprived lately...is there a patch or gum for this kind...