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Thanks for the kind words everybody! Hmmm that's touugh and as usual would depend on the price. This was $3.98/lb, pretty pricey, when compared to choice that I can sometimes get for $1.97/lb. I will continue cooking choice for eating briskets, as that's all I can get at my local grocery...

Sure! It was Granbury. They have a great meat selection. Lots of briskets, select, choice, or prime. Lots of ribs, either pretrimmed st louis cut or full spares, etc... For the kettles, I either bought them new, scored on local DFW CL, or found on a far away CL and had a member from the...

Looks great. I don't know **** about grouper, but I'd eat that!

Continued.... Finally it was ready...pulled off the smoker 7PM and let rest for an hour inside a cooler. Internal was around 195-200. Average cook temp throughout was 235. I would have liked to let it rest for at least 4 or 5 hours, but me and the woman were hungry. Looks like a Black...

Well, since the weather was so beautiful down here for the three-day weekend, me and the GF decided on Saturday to do a little hiking on some trails a few hours from our house. On our way to the state park, we drove through a town that I had heard rumors of having USDA Prime brisket on the...

continued.... painted the legs and ashpan as well... used stainless steel hardware to hold up the grates... found some nice SS spacers that hold the grates perfectly... diffuser set up...the steamer lid sets perfectly on the pots ridge and a simple charcoal ring made out of expanded...

Here is my WSM build...fairly straightforward, I used the vasconia tamale pot as the body and for the diffuser I used a terracotta saucer bolted to the steamer tray. I drilled a bunch more holes in the steamer tray as well. Finished it all off with some red highlights on the vents and flames...

Tried my best to follow this recipe... http://virtualweberbullet.com/rib1.html Deviated by using apple wood instead of oak/cherry mix and used Sweet Baby Rays instead of KC Masterpiece for the sauce. Pics... Used some honey from my parent's hive mixed with SB Ray's for the sauce...

I got around to firing her up today. I wanted to see the yellow turn that glowing orange I've heard about. I didn't really know what to expect. Whether it would slowly build a slight orange hue over 10 minutes as it warmed up or what. After I dumped in my chimney and sat back down in my...

Today I did a small clean up of a Yellow 22" that I got off craigslist. I believe this to be a kettle from 1976. This thing was in fairly rough shape. Too many dings to really count on the lid and bowl, the top vent tab was bent off, and not to mention the bottom of the bowl has extreme...

CONT... BEFORE: AFTER: During this time I've had two other SS Performers slip in and out of my possession. My Plum SS with gas I traded for a Red SS Performer with gas. They were both great grills and I definitely had both of them for too short of a time. They both cooked up...

I've got a little bit of a weber addiction... My first Weber product was the 22 WSM, but my first kettle was a 2013 Green OTG. Then I purchased the 83 brownie. Then came the Lime Green SJ and the blue OTG. This was about the time the girlfriend started getting worried. ;) Then the...

Thanks guys, yeah this was a fun cook. Always cool to bust out a grill for the first time, even if it is older than you are! I like the shape of the GA, it was really easy to cook a quick meal for two. Cheers!

Today, I felt like grilling on my NIB B-Code Go Anywhere. Finally, this grill finally got to fulfill it's purpose after 34 years of sitting in closets and garages. Only had this for a few months, Brian was kind enough to agent on this for me a few months ago. Built a nice little...

A good piece of meat goes a long way in how a brisket turns out. A seasoned pitmaster can ruin a good a piece of meat, but I've never met anyone who can turn a bad piece of brisket into competiton grade slices. Looks like you did fantastic on your first brisket Jeff! Very cool that you got...

Practiced my IBCA chicken for an upcoming competition here in Fort Worth. Used KBB and did indirect heat on a Weber Kettle with no wood. ~325. Best chicken I've ever made. I'm no chicken expert and usually my birds end up what I would give 5/10, but this was easily 9/10. Skin could have...

I'll start... For ribs, I would change it up be trying to put in some more savory flavor and get rid of the sweetness in the rub. I add in my sweetness when I wrap the ribs. 4 tbsp Kosher Salt -2 tbsp White granulated sugar 2 tbsp Brown sugar 2 tbsp California Mild Chili Powder 2 tbsp...

I had an idea for a thread, take a common rub that most of us are familiar with (Harry Soo's All-Purpose Rub) and each post can Add or Subtract (or both) something to this rub and then what kind of meat they would use it on. All Purpose Rub 4 tbsp Kosher Salt 2 tbsp White granulated sugar...

Yeah, try it once with water and once without. I did this and I will never use water again. Just causes a mess and makes clean up difficult and smelly. I didn't see much of a difference anyway, basically, the juice isn't worth the squeeze. Best method is just to foil your pan.

I'm not much help, but maybe Franklin can be of help, he had a three part video series on smoking a turkey. If you haven't watched it, check it out on his youtube page... http://www.youtube.com/watch?v=2zWHOEkBLAg