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Generally, I find smaller briskets harder to cook. I try to find a brisket at least 7 pounds. 1. If the brisket is well trimmed, I'd cook with the fat side down during the whole cook. Then I'd put some slices of bacon on the top side to help prevent topside drying out (and add a little flavor...

Turkey fryers are so versatile. At comps people use the burner to start their charcoal chimney, heat hot water for dish washing, fish fries, etc. My wife was the one that suggested to me to get the fryer for heating the vac packs. She got tired of me using the stove when I'd have guests over...

Rick, I would say that depends on what size the briskets shrink down to. Also, how do plan on serving it. If you plan on chopping the brisket, slice it in half and vac-pack each half. If you plan on slicing, cut in half the long ways then vac-pack. After thawing you could slice each half and...

I'd pull the pork and vac seal. The brisket I'd leave in one piece and vac seal. Keep them vac packed and put in the fridge. You could freeze but by the time its frozen you'd have to thaw. The vac pack should keep them from spoiling while in the fridge. To reheat, put the PP in pans with apple...

I just scored a portable electric for $20. It was J. C. Penney close out that list for $70.

What kind of smoke did you use? Hickory?

I have 2 of these. IMO I think they are great and accurate. Had mine for about 1 1/2 years and still works like a charm. Well worth the money. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G...

We like to vac pack the extras and freeze them. We differ in the reheat method. We take the frozen vacpacked ribs and place them in a pot of water. We heat the water & vacpack at the same time. The best thing in the world is being in Chicago, in January, -2degrees outside, and cutting open...

Try the http://www.KCBS.US They might have some Florida listings. Kansas City BBQ Society. You could also try National Barbecue News http://www.barbecuenews.com/calendar/fba.asp

Charcoal briquettes will impart a flavor all their own into meat. To me its very subtle. I believe most people over smoke their meats. You don't need much smoke to impart flavor. Next time you do a butt try some straight apple or some apple cherry mix. More apple to cherry.

Foiling can do several things. 1) shorthen cook time 2)make meat more tender (braising effect) 3) keep meat from burning / getting over done 4) keep Reynolds & Alcoa in business When to foil is the question. Using foil in the 3-2-1 rib method is a no brainer. If you're doing a turkey or...

Experiment with the rubs you find on the shelf at your market. If you find one you kind like then add some of your favorite spices to make it your own. What do you want the rub for? Larry Wolfe (Wolferub.com) makes some high quality rubs. His bold rub is an excellent brisket rub. I use it a lot.

When they are on sale I buy a case of frozen ribs. Thaw them when I need them. I would go to a small non-chain bbq joint. Better Q usually.

Foiling usually speeds up the cooking process. I usually foil briskets and butts somwhere between 155 - 165 degres. Depending on how I feel and how the cook is going I may add a touch of liquid to the foiled meat. Then you pull at the desired finished temp and wrap another layer of foil around...

Erik, you don't have to put meat in your ABTs. You could use different cheeses. Dice up mushrooms or shrimp even. There really is no wrong thing.

Yes! I use it a lot for my chicken.

Smoke - Foil - Unfoiled. A lot of the foiling time depends on your cooker temp. Hotter temps less foil time and les overall time in the cooker. I try to do my BBs at 230 - 235 degrees lid temp. Usually for me its 2 hours in the smoke, about 45 minutes in the foil and about 45 to an hour th...

As I understand it, the clay pot bas is used as a heat shield. It was not designed to hold the fat from 4 butts and a brisket. Next time try putting an aluminum pan on top of the clay pot base to catch the greese. Personally I use a foiled Brinkman water pan with an air space.

1. How big were the butts? 2. What temp? 3. Did you put the sauce in the foil when you wrapped? Reason I ask is that I try to get butts in the 7 to 8 pound range. When I foil my butts usually get done in 6 to 7 hours. I try to keep my lid temps at 240 so my grate level is about 225 130...

I got mine at Menards. Try there or Home Depot.