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If I was gonna smoke jalapenos just for a smokey flavor I might cut them in half and smoke them for an hour. But, the best way is to just leave them whole. Then blacken the skin, either on your grill, in the flame on a gas stove, or under the broiler. Then put them in a bowl and cover with...

An ole Texas pitmaster told me "Them left-handed briskets is mo bettah than they right-handed cousins"

Hawgeyes is great, good prices and customer service. You can always call Mike, or contact him on the BBQ Forum.

Finishing sauce to me I guess is something the individual puts on themselves. I put a little rub and vinegar sauce in my pulled pork before I serve. Not much, just enough to give a hint. Actually what I do is this. After it's pulled, I put a whole bunch in a frying pan. I mix my vinegar sauce...

Either one of these places can hook you up. Hawgeyes Chigger Creek

Glad your son is ok. I hope it isn't too long before he can bring himself to eat pulled pork again! I got sick after eating lasagna once and couldn't bring myself to eat it for about 15 years. I know it's irrational, but who said I was rational!

Jim How big is too big? I'd say 11lbs. is about the largest I would buy, maybe 12lbs, but that is pushing it. Anything bigger than that would take too long/probably end up tough anyway. That's been my expierience anyway.

I like a good vinegar based sauce myself. I use: 2 cups of cider vinegar 1-2 T of crushed red pepper 1-2 t of ground cayenne 2 t of kosher salt 1 T of brown suger. mix it real well. I think it's best after you age if for a few weeks in a dark place. No need to refridgerate.

Nah, don't waste your money on "choice briskets" Cattle are graded by the whole carcass, not the individual cuts. Regardless, brisket is brisket in my book. I just make sure I don't get too large a brisket (bigger brisket = older, tougher cow). Now I'm talking untrimmed packer here, not a...

I really like Paul Kirks Championship BBQ sauce book, great recipes and a good primer to start developing your own rub/sauce. Smoke and Spice has a lot of good recipes in it too. Except the cook temps/times are waaaaay off. Too short and not hot enough. So if you get the book you will need to...

Size does matter! With small trimmed one like that, you will moist likely have to foil it during the the cook, otherwise it will dry out on ya. As far as brisket size goes, I like to get a medium sized untrimmed packer. Like 8-10 lbs. If you get a really big packer it most likely came from an...

Toss it, definitely. And Wesley, you must be lucky or have a damn good immune system. Remind me not to eat at your house