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Welcome, Richard. If he's a "butcher", why can't he separate it for you? Then you can do the cutting (down-to-size) afterward.

I have to try this!!! Look at this!!!

Devoured it. http://rem.alexsark.com/bbq/brisk09-2.jpg http://rem.alexsark.com/bbq/brisk09-3.jpg http://rem.alexsark.com/bbq/brisk09-4.jpg This was a "high-heat" cook...mainly due to my temps getting out of control early, even with the outside temp at 24F and some wind. I cooked this...

Nice review! I went to a place called Bobby Q's (in Westport, CT (a few towns from me). AWESOME AWESOME BBQ. Should throw up a review but don't have the time for it at the moment.

Hey Jim. I decided to throw just one of the butts on the smoker because some company ended up canceling for tomorrow. I just put the 6.15lb butt on the smoker so we'll see how that goes. It has been on for about 15 minutes and the temp has been holding well ~240.

Thanks, guys. I just picked-up two butts. One 6lb and one 7lb. Planning on having them ready for the Super Bowl tomorrow. The only problem is I have a brisket on right now...When the brisket is almost done, I plan to put the butts on. These things are going to take me long to cook. I've...

Nice! I have a brisket on right now (4lb) and have two pork butts that I just seasoned...all ready to go. My brisket has been on for two hours at an average temp of ~310. Might be done in 1 hr...damnit. Didn't really intend to have a "high heat" brisket, but the temps got out of...

Near the new Lowe's there on 34? I got the wood in Milford. I stopped there on the way back from my gym which is down the road. There's a Lowe's there off of exit 40 I think it is. I chunked a few earlier this evening. I'll be using one big chunk of hickory and two chunks of oak...

I'm already getting hungry!!! Hey Tim, just wondering whereabouts you are from. Are you on the Derby side up near Derby High or the other side of Derby, near Rt. 34 toward Orange? Have a wood source nearby? I picked up some wood yesterday for about $4 (~10 logs).

Hmm, interesting. I may use 75/25 oak to hickory. I'm really looking forward to it! I guess I'll just find out the hard way! By the way, I miss Alabama. I was down there about 4 months ago. I still have some of that sauce I purchased at Dreamland!

Hey Brandon, after some googling earlier today, I noticed many people use the hickory/oak combo. I've never had oak before, so I kind of wanted to try it alone so that I could see what kind of flavor it gives to the meat. Is oak generally used all by itself? If not, I'll chunk up both woods...

I haven't smoked since Thanksgiving when I did about 100 wingettes on the WSM. I just prepped my 4lb brisket with some rub, Worcestershire sauce, apple cider vinegar, and rum. It's going on Saturday morning! I have some hickory logs and some oak logs as well. I have some mesquite, cherry...

I love BBQ and eat it regularly. At the same time, I go to the gym regularly and do many olympic lifts, which are incorporated into my normal workout, without doing cardio. I have a flat stomach and love the feeling of lifting more and more weight week after week. This desire is even greater...

Cory, Jack's was recommended by someone else...I'm definitely heading there! Another spot that was just recommended to me was Martin's BBQ. Anyone heard of it? Tim! Wow, this is awesome, haha. So close, huh? I'm usually smoking every 2-3 weeks during the winter and almost every weekend...

I figured I'd make a thread for this as I travel frequently and love BBQ. I've been to some really good places for BBQ in Texas...One of my favorites being Mesquite BBQ in Mesquite, TX. I also went to a place in San Antonio (outskirts, actually) which was awesome. I had smoked turkey, ribs...

Pat, I was down in Birmingham for work a few weeks ago and went to Tuscaloosa for a day. Picked up some sauce for myself and a friend of mine (who smokes every weekend). The Dreamland sauce is pretty good. Surprised how good it is with chicken, especially. I also ate at Jim and Nick's in...

If ya can't beat 'em, join 'em? hehe

Hey Dennis...I'd follow Larry's advice. I have yet to use chunks. I always use chips for my smokes. I always soak my chips for at least 30 minutes before throwing them into the smoker. I've tried using chips without soaking and they certainly burst into flames,so I wouldn't recommend you do...

Thanks. I enjoyed mine during the UConn/Miami basketball game. I saved some for the USF/UConn football game which starts in about an hour! hehe This was the coldest I've ever smoked in and it went well. Top grate temps did not get any higher than 305F. The wings took 2.5hrs from start to...

Decided to use the smoker being that it was a little warmer today than yesterday (34F versus 26F with lots of wind). Here they go: I made my own rub (chile powder, black pepper, garlic powder, thyme, paprika, all-spice, with lemon juice, soy sauce, and two scotch bonnets). All...