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Hi all. When making pork butts and putting them in a pan and covering with foil you get all that luscious liquid at the end. Do you use this when pulling to keep moist? Do you defat it? Something else? Or just drink it straight? 😀 thanks for your thoughts. Seems such a waste to not use it.

Last shot is MONEY! Nice job!

So Motivational! Thanks for sharing Jim!!!

Wow! this looks great! Question.....were these just raw briskets (not cured) or were they the packaged corned beef briskets that are already cured?

so the challenge is that the smoke for the brisket will not be needed by the time you put the ribs on. let's say you have a 12 pound brisket and baby backs...I think there are two options with some time guidelines which may be variable (brisket should take around 15 hours and ribs should take...

measure in multiple place first to make sure it wasnt just a single point. if all over 200 pull and let rest.....you should be fine....maybe not perfect, but fine....enjoy!

So i have a large pork belly currently frozen but cant do it all at same time. Can i defrost, cut up, and then re-freeze the smaller unused pieces?

fun read to salivate over.....gotta hit some of those NY joints.

i have smoked sea scallops and shrimp. Just salt and pepper and smoke around 225-250 for 45 mins to 1 hour. Server with cocktail sauce. Or my favorite....horseradish sauce

I prefer lower heat 250ish. Biggest key to juiciness and flavor is spending a little extra for a prime brisket. it is definitely worth it.

You can use either lump or charcoal....though i do think lump burns hotter. i put in two chimney of lit, all vents open and usually run at 350. if you are a little short of 350, turn the door upsidedown, open it an inch or two and support it with a brick or two. the slightly open door will...

A great family day!

Nice work, Erik....enjoy the leftovers!

thank you both

Yum! Love turkey legs and will add some to the Thanksgiving menu. I will probably go with my own efforts vs. getting the pre smoked ones but i know they are delicious!

Hi VWBB Family, I am going to smoke individual chuck short ribs....each piece is about 3" by 2" by 2". I plan on smoking at 225-250 temp range but am not sure of general time, given they are individual pieces versus a rack. Any guidance would be greatly appreciated. Thank you.

I am also a big fan of the lodge cast iron stone.....it provides a great even cook. I have had terra cotta and they cracked after a while, though cook wise they did a fine job as well.

Here is another Drago's post witth a little more detail and pics.....made these a few weeks and they were Delicious! https://tvwbb.com/threads/charbroiled-oysters-dragos-restaurant-new-orleans.2135/#post-817468

I like both ideas thank you. Brad, so cut meat from bone and then butterfly?

wish i could get tri-tip in new york