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I found a brisket at Smart and Final. A 10-pounder in Cryovac for 1.59 per. Is it okay in the fridge until I can cook it on Sunday night, or should I freeze it? I figured if I freeze it, it will take 3 days to get solid, and then three more to thaw. Thanks in advance.

Another minor disagreement. I have always thought mineral oil is a better choice for wood handles, butcher blocks, etc, as it can't get rancid like vegetable oil...

Dwain, I'll check out the Cabela's. The Brinkmann is a little odd. The middle spaces should work well, but the end spikes for potatoes don't leave much room for a rack of ribs.

I would consider the Brinkmann rib rack that has vertical dividers. I have the Weber rack and I am not that happy with it. The spacers are on a slant so it is hard to baste (spray) both sides of the ribs as they tend to lay over on each other. They also seem to get stuck in the slots as they...

I saw this thread and decided to get some pans I picked up at an estate sale in shape (10 inch Griswold and 6 inch Wagner Ware). They were about as nasty as you could get, but I paid a buck a piece. The lady who sold them to me said I would need to heat up a lye solution to get them clean and...

Started a butt (about 5 lb.) and a chuck roast (about 3) at 8:00 this morning. After 8.5 hours the butt internal temp is 149. Pulled the chuck just now at 190 internal temp so I'd have something for dinner. The WSM has been running 240-260 (dome) and 210-225 (top grate) the whole time. I...

Here are three more good charts: pork chart beef chart lamb chart

Jason, Your post is priceless. I can pull it out to show my wife when she accuses me of being barbecue obsessed.

If Weber put a thermometer on the smoker, would most of the people on this site be happy with it? My guess is not. Realistically, they wouldn't be putting a $40 thermometer on it, or there would be a lot of people that wouldn't pay the extra money. What would be useful is some ports, with...

Pardon the ramblings, but I guess I an unanswered question with using sand or the idea of covering the water. Water in the pan acts as a heat sink by using some of the energy to vaporize. Once sand is up to some stable temp, isn't the heat flux in and out the same, i.e., the sand isn't...

Do you want it for the table or for cooking. For rubs and such, I use so much pepper that I ususally just grind a bunch in the coffee grinder/spice mill.

Wish I weren't half a country away. I had a load of apple wood that I scrounged when we went up to the foothill apple country. Nice 2-3" thick logs trimmed from an orchard. Looked for it the other day and realized my wife had used it for kindling in the fireplace. Not a happy camper....

Thanks for the tips. I direct grilled it on the kettle for about ten minutes a side and then put it on indirect at about 300 degrees for 2-1/2 hours. Still a little tough, but tasty and edible.

I have a chuck blade roast, about 2 inches thick, and 3-4 pounds. Should I rub it and smoke it, piece it out and grill it, or just make a pot roast. Suggestions would be greatly appreciated. John

Although not grilling per se. I really like The Complete Meat Cookbook by Bruce Aidell's Lots of info

I've never seen skirt at Costco, but maybe if enough of us ask... I only occasionally see flank at my Costco. John W.

all the salt in pepperoni, cheese, sauce, etc. probably helps.

I get my lump charcoal from a produce supplier. Usually pay around $10 for a 40 pound bag. I think they carry it year round since they serve restaurants. Unfortunately, no Kingsford. The charcoal is already gone from my Costco...hope Home Depot still has some so I can stock up.