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The guy is funny no doubt and I really like his "don't do nuthin' stupid" approach about smoking brisket, butts etc.... Not that I don't have my own little details/quirks that I allegedly believe are helping the process. That said I'm gonna do brisket JB's way this weekend. Keep it simple...

Just wondering for those of you that have seen a variety of JB's BBQ videos on YouTube. What do you think of the methods and recipes he follows? He seems to be very much a less is more kind of BBQ'er. Not so much into doing all these little things so many of us do and is more about just...

Thanks for all the input and feedback on this question, guys! I picked up a 13lb Choice grade brisket at Smart and Final today for $2/54/lb. There were a few Choice grades mixed in with the Selects as I've heard before. Now all I have to do is NOT screw it up when I do it this weekend. I've...

Hi all: I looked through the discussion archives and it seems as though a few years back that our local Smart & Final stores as well as Sam's Club here in the Bay Area seemed to be the go to places for Choice grade quality brisket. Are these still the preferred places for reasonably priced...

A pan with a little low sodium beef broth and a tablespoon or two of your fave BBQ sauce should get you from here to there. A couple of onion slices or a pat or two of butter in the broth wouldn't hurt either.

Maybe thin it out with a little apple cider vinegar? Boy des ths sond lie a long thread in th making!

Im sticking to what I know ths weekend with pulled pork but want to tackle brisket next month for the first time with some smarts about me. :-). I'm good with the whole procedure but wondering about rubs.... I have a beef rub of my own that I like a lot but it does have sugar in it so I'm...

Wanted to get some opinions. I do tri-tip often and have a good system for it and it comes out great. . I have noticed when I have leftovers the next day (even just cold) they seem to pick up some smokiness and flavor. I'm having a large Superbowl party on Sunday and plan to do 4 tri tips for...

Underway right now! I went with the injected method and some extra smoke wood and the WSM cruised up and beyond 275 with no issues using RO briquettes for fuel since my experience has been that they burn hot and long. Should be a successful session and I'll make some coleslaw this afternoon to...

Thanks Tim! Great input and suggestions. I was thinking of the additional wood if using the pan as well. And yes, my baste comment was really meant to mean braise. I'll be sure to take a look through your link and see where things land tomorrow!

So I'm going to try a high heat butt tomorrow and have seen a couple of different methods. One suggests (in addition to the usual rub etc...) injecting the butt for increased moisture and starting with the butt in a disposable aluminum pan for the first few hours (till it reaches about 160) and...

Thanks for this! what a fantastic amount of info and insight.

Looks like a good list and the suggestions from the other guys are all great too. One little change though and I think it's important: You need to change the shipping address to my house! Seriously though, have fun.

I did a turkey in May. High heat was the key for me because it offered the crisp skin. My notes are below. The "turkey triangle" note is in reference to Alton Brown's foil triangle when he roasts. It's a loose piece of foil placed over the breast after the first cooking stage is complete to...

I'll be interested to see any input on the boneless question too. I've been seeing a lot of these in the supermarkets but have only done bone-in butts to date. My guess is the cook time would be a little quicker with a little less mass etc... but not a whole lot. But those in the know have...

My own two cents after doing butts a few times. Yes, the plateau is normal as has been discussed (and it can certainly hang there for 90 min or mor)e. First time it made me nervous wondering what was going on. The other quirk I've experienced all three times is that post-plateau, the meat will...

Perfect Gil. Thanks.

With the smaller chuck roasts how long is your cook time? Say two 4.5 to 5 lb chuck roasts.

Thanks Kev. Sounds like a Costco visit is happening ASAP

I really like the idea of pulled beef as noted here: http://www.virtualweberbullet.com/chuckroll.html But, since a Chuck Roll at some 16 lbs is the choice noted here, I'm wondering if there are other, smaller cuts that will do this or if it is wise to seek out a smaller chuck roll etc.... Anyone?