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Once again, an amazing cook, Daniel. Sean's right though, those EU boys are gonna redistribute your wealth if you keep that up

Glad to hear that you (and your brisket) are OK, Clint! This is a great safety reminder.

That looks so good, Glenn.

I was prepared to dismiss the show out of hand, but I wound up enjoying the show quite a bit. Of course, it's not a show "about barbecue" in the same way that Chopped or Iron Chef aren't shows about cooking, but that's fine by me.

I've held butts and brisket a little more than 4 hours with no problems. Just wrap them well in heavy-duty foil and stuff that cooler full of towels and you shouldn't have any problems. As far as non-heat-related issues, I assume the roasts continue to cook for a bit when wrapped and held this...

*Sticking with your conditions and ignoring other posts until after I post* Tenderness/texture: I like my ribs competition-style. That is I want the typical tender enough that I bite through with almost no resistance, but I don't want all the meat coming away with that bite either. If I was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

My patio light is pretty sufficient, but like Guy, I've got one of those little Mag lights. It's been through a war zone (literally). Those littler buggers stand up to anything.

Yeah, Sean, I'd be interested in hearing your impressions of birch, too. I guess I should have qualified earlier by saying that my mainstay woods are still hickory and apple, but really come to like cherry and think it goes well on everything.

I only have the 18, Keith, so I don't have experience cooking with both. All I know is that when I went to buy my WSM, I figured that I'd most likely not need the space the 22 offers and I could save some money getting the 18. Seems to me like they'd run similarly (with the 22 needing more fuel...

Like Bill, I use cherry on about everything. I particularly like it for pork ribs.

I can find Select packers in the $1.90s at Wallyworlds and Sams, but my local meat market carries Choice Certified Angus in the $2.30s and I'm fine with paying the difference. Now, if the cuts at the Wallys or Sams looked anywhere near as good, I would jump on 'em, but the difference is obvious.

Amazing looking cook, Dan! And, really, as long as the missus is happy, what else really matters?

And I'm the exact opposite in that I reduce the vinegar. All my sauces these days all start with No. 5 as the base. Lately I've been adding Apple Butter, Mr. Yoshida's sauce, and some honey. Amazing flavor.

I'm not big on cheese on brisket, but I'd go with something like Havarti or Gouda.

Peter, 1. Three butts on one rack will be fine. It may take a little finageling to get them to fit though. 2. I think everyone has their preference. I cook the butts under the brisket for exactly the reason you say. The butts take longer. I foil though, so I wind up pulling everything off...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: I'll have to get some. You get it online? What on? </div></BLOCKQUOTE> Bought a monster bottle at Costco.

Welcome to the addiction, Jay.

I haven't used corn syrup, Dave. Honey is my go-to sweetener for about everything these days. I use molasses on occasion. Something I've been using a lot lately and like A LOT is Mr. Yoshida's Marinade & Cooking Sauce. The Original Gourmet is the stuff. Just love it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Cullen, it just seems like pork loses a little something, while brisket maybe not as much flavor lost. I never mix with a finishing sauce...