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Brisket is one of those cuts of meat that many people prefer to judge its doneness by feel rather than by temp. When a brisket is done, the probe should slide into the meat like it is sliding into a warm stick of butter (softly, with very little resistance). As for your temps - it'll jump in...

I used to do back ribs only. After trying spares many years ago I haven't gone back! BB's are so much easier to prep. You literally remove them from the packaging, remove the membrane and rub - a couple of minutes. Spares take far more time to prep, but it is definitely worth the effort...

Two key points: 1. Every piece of meat is different and will cook differently. Some will climb to their plateau quickly and remain in the plateau for a long time, while others will climb slower and have a shorter plateau. 2. Temperature changes are not linear, but on a sliding scale. You're...

Cooked 225 deg at the grate it should run between 6 1/2 to 8 hours. You can speed the cooking process up by using the foil.

I just made a batch of this sauce for the first time and must say I was impressed. It works out as a great BASE, but I'm thinking of fine-tuning it for the next few months to get it exactly where I want it. Has anyone tried a short simmer to mary the flavors and then through it on the bottom...

Be careful with taking the internal temps so high. Foiled to 205 is still falling apart. Anything after that and the meat can start drying out. The window of time between a good and bad cook at those temps isn't very long.

My experience with BB's (been a while) has always been a 50/50 shot whether or not the butcher already removed the membrane. I've found more often than not when I bought a 3-pack of BB's in cryo, that one of the 3 racks would have the membrane already removed.

We go to FD's once i a while. The one we go to in Hillsborough, NJ smells like hickory outside and has a huge Southern Pride smoker inside. Foods not bad. Mines better, but the FD's is the best I've eaten from a chain. Food tastes of smoke, ribs are usually cooked tender with a slight pull...

Lee, You hit the nail right on the head. Everyone does have their own style - there really is no " right" or "wrong". What most that are new to smoking do is find something that works and stick with it. I think we've all been there. Sooner or later you'll get bored and start experimenting a...

I've found a sauce that compliments my rub very nicely. At the end of the cook I'll take some of the sauce, water it down, then paint the ribs with as thin a coating as possible. It provides a nice sheen, adds another flavor layer, and adds that touch of moisture to the outside bark. Once the...

There is no doubt that BB's are far easier to prep - I'm down to a few seconds to prep a rack of BB's. As far as cost goes - after trimming spares and discarding all of the waste - I believe the cost factor is about the same. That being said I only cook spares. I find the taste and texture of...

I have to disagree here. Many of us that cook packer briskets like to separate the point from the flat when the flat is done. The point goes back on the smoker for another 4+ hours. The point is VERY fatty with lots of connective tissue and stands up well to the extended cook time. It also...

Lump is a very different animal than Kingsford and not nearly as consistent. Sometimes you need to crack open the access door to crank up the temps.

I've had wild boar and it is fantastic. Never had it smoked though. Just keep in mind that wild game is much leaner than farm raised meat and may not hold up well to a long smoke.

In my experience removing the membrane or leaving it makes absolutely no difference in the flavor of the rib or how it cooks. What it does do is create a different texture sensation. I think it all depends on what type of experience you are looking for. Personally, I like a simple and neat...

I've made a lot of rubs and purchased just as many. The absolute finest rubs I've ever tried have been from Texas BBQ Rub. We had a discussion on this board a while back and many others agreed. This stuff is fantastic!

I think most people prefer falling off the bone because the only other experience they've had was a tough and chewy rib. I bet the majority of people that have never exeperienced a properly smoked rib have no idea that a rib could even be cooked to a tender stage. When I first started smoking...

Check again Paul - total is 9 racks. What you see are half-racks on the grates.

Most states have some type of Small Business office run by the state itself. They usually offer plenty of information, guidelines, classes, and even loans/grants to help small businesses get off the ground. A quick check of the internet shows the Indiana Small Business Development Center as an...

Randy, each rack is definately different. I've also had some racks that just didn't cook all that well. Biggest problem I find is the inconsistency in the size of the racks. I'll open a cryo and have one meaty rack and another rack that's almost all bone. I always cooks ribs in a rack and...