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Also, curious if anyone thinks a 10-12 degree dip in temp of the meat (over however long it was) could impact the end product? Assuming of course that I cook it the rest of the way to design. Bacteria? (don't think so as even when it dipped it was still in "kill" range I believe. Also I'll be...

thanks fellas. Planning to serve around 3. Hoped to have it ready around noon or 1. I'll give it another couple of hours and then see where I am (at higher heat than normal). May consider wrapping if it is not getting anywhere....

Put two 7# buttts on last night around 9pm. Settled in between 225-240, so I went to bed. At 3, ET 73 went off telling me the WSM had dropped below 200. Meat was at 170. Stirred the coals, everything appeared to be ok, at least enough left to hold me for a few more hours. Here's the kicker...

Guy, Another consideration might be to go high heat on both your brisket and your ribs. Get it all done in a few hours instead of an overnight. Good luck!

Thanks again. I may worrying about it too much. if the "outside" is done, I'm sure the "inside" is too, even if it is on the white/pink end of the color scale. (note: I usually just pop them in my mouth and chew them up, never wanting or needing to get a good look at them. Only noticed the...

Thanks guys. Jim, that's what I do too, after making the "mistake" of wrapping the first ones with a whole and then seeing the bacon underneath was totally raw. The side of the bacon closest to the pepper is the the one that undercooked even when I use a half slice.

Hey Phillip, Congrats on the new WSM! Sounds like you konw what you're doing and the true experts will probably weigh in here, but it does indeed sound like it might have been overdone (if the meat was crumbling when you cut it, and assuming you were cutting against the grain). I think the...

Hi all, I've made ABTs several times this year (for the first time) and I've noticed that the bacon on the pepper side is almost always undercooked, while the outside has been pretty well done (not crispy, but a nice color) This may be obvious, but I assume I need to let them go longer until...

Good luck brother. Hope you take them to the promised land.

Gotcha. No, you were right. Read it again and I missed the "in" (was getting a little late here, too). I've got a butt on heading in to it's 13th hour now, with probably another 2 to go (had a little mishap with the ET 73 last night so I think I ran under 200 for several hours). Looking...

How'd it turn out Mark? Interesting about turning it. I haven't done that yet with a butt/picnic.

Why not?! The restaurant biz is tough (believe the stat is something like 70% fail in the first year. Good idea about trying to get on at a good bbq joint. Also couldn't hurt to hang out at some comps. Another thought might be to start working with a bbq catering place, or, start your own...

Great looking cook, David. Regarding greenmarket, there is a supplier who sets up there Friday and, I believe, Saturday. They're from upstate and have really beautiful, and really pricy, beef. And as far as NYC bbq goes, haven't found a "great" one yet. The "wet" brisket (sliced point, I...

Nice job, David. It is pretty easy to post pics and I know we'd like to see 'em. Just get a free account at somewhere like photobucket or imageshack and paste in a link... Also, just fyi, the shoulder may be an overnighter, too, but is sure is fun....

Jim, How'd it turn out?

Got a 10# shoulder on since 5PM, plan to pull in time for a late lunch on Masters Sunday. Nice spring weather here in the Northeast and the Evan Williams is going down smooth. Good Q to ya'll.

Hey Chris, Yeah, that's about where my two HHs have been. Brisket is tricky as we've learned, but flats even more, apparently. I'm looking and looking to find somewhere that sells packers, but only finding flats, somewhat on the thin side. What part of CT are you in? I'm in Stamford and I'll...

Hey Stone, I would. If they don't need more cooking, just let them cool for 10 min or so then wrap in foil. I don't think an hour or two will hurt anything. Happy Easter.

That look great, Kevin. Think I have my plan for the big boy in a couple of weeks (sticking it in the freezer today til the brine). Happy Easter to all...

Update: Found a "ready to cook" ham at the store! Couldn't believe it as all I'd seen everywhere else was "ready to eat." Going to cook that tomorrow per the mustard and bouron recipie on the cooking topics, and look forward to curing this 20lb bad boy at some point this Spring...