Search results

I really need to find some tris around here.

Beautiful.

Nice! I love that rib rack!

Thanks everyone! While the brisket was very tender and juicy, that juice pooling in the pan is a finishing sauce. I like to use a finishing sauce on all my briskets. John, that's a couple of pieces of bacon. I had about four or five slices left in the package and I didn't want to put them...

I also prefer chunks, but if I have chips, I just mix a handful or better among the coals. As long as they are pretty well dispersed, you’ll get plenty of smoke for plenty of time.

That looks great! I've yet to do a flatiron. Guess I need to find one.

Very nice!

They look great!

I've been meaning to post this for the past couple of days, but keep getting caught up in other stuff ... Anyway, on Sunday we had some friends over which was an excuse to cook. I had not done a brisket in a while so decided to throw one on. I also hadn't done ABTs in forever so picked up...

Brian, I wish you a lot of luck. I hope you guys have fun with it. As for security, I think most cook teams are above board and kind of look out for each other. That said, most comps I've been too it wouldn't be too hard for someone to just walk into the cooking area. I'm pretty sure you have...

No big tale to tell, just a reminder that temp and time are only part of the equation. Fired up the WSM to do a butt early yesterday morning. Gave myself 1.5 hrs per pound added a couple of fudge-factor hours. Everything was cooking fine, I was seeing my normal temps when I was expecting to see...

For what it's worth, I have brined the injected turkeys with great success. I found myself in a a similar boat - not being able to find a non-injected turkey - and just said "To hell with it" and went ahead and brined one. It was a test run a couple of weeks before Thanksgiving a couple of...

Sorry you weren't able to get out to some of the other places, Mike. Pig on Beale is still "real," just the Beale location makes it a haven for tourists. For my money, Rum Boogie, which is also on Beale, is the better place in that area. I did warn you about Rendezvous.

I have no experience with their briskets, but I frequently buy their steaks. The steaks are consistently very good. I would imagine their briskets would be decent.

Not that it wouldn't be good, just that I don't think one that small will have alot to render and what makes a full size better is the combo of different muscles to mix together once pulled. I think if you braised it after a couple hrs in smoke, it would be a better finished product...

With a roast that small, you're only looking at a 5-6 hour cook. Most full-sized butts I get are in the 10-11# range but my butcher sells halved, bone-in butts and they cook up just fine, so I'm not sure if I share Glenn's concerns about it not turning out well. What I think is more likely is...

I wish I had some of your prices. I pay between $2.50 - $2.99 lb. for brisket. This is choice CAB from my local meat market. They have best price and great meat. I pay about the same for spares as I do for brisket. From $1.89 - $2.19 lb. for butt. I don’t buy BBs, so I don’t know.

Jim, you beat me by a hair.

http://tvwbb.com/eve/forums/a/...0069052/m/2870053653 A recipe from forum member Steve Patrone. Amazingly versatile recipe that's infinitely customizable.

I'm with Russ in that if you foil, you'll be done WAY before six. My results are similar to his in cooking time, too. Most my briskets are in the 12-13 pound range and they all cook 10-11 hours. I differ from Russ in that I like a little bark, though. I unfoil around 185 or so and remove the...