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Peter, got the brisket at Restaurant Depot on 46 in Pine Brook. I posted this on the thread you started about the price of packers. I paid $2.80 per lb. A much shorter drive for you in West Caldwell than going all the way to Sussex Meat. The membership at Restaurant Depot quickly pays for itself...

Looks great, what temp did you cook at?

Kevin, wanted to try cooking at high heat but time would not allow. Next time... BTW, the coffee-cocoa rub was excellent.

Doesn't sound like much of a debate to me. Take them back and get the one's you've liked better at Publix. These ribs don't sound like any kind of value when I read your comments.

Just wanted to update. Made the brisket fat side down with water in the pan, ran the temps consistently in the low 200's and took off after 11 hours when it hit 200. Didn't trim either and used KK's coffee-cocoa rub. Held in a dry cooler for several hours waiting for company to arrive. Results...

Peter, you need to join Restaurant Depot. There's one on RT. 46 East in Pine Brook. I bought a 12.7 lb. packer there yesterday for $2.80 a lb. You'd make up the membership fee on your first purchase.

John, right about adding the au jus to the NO. 5 sauce. I do that with ribs and it makes a big difference. I was also thinking of making Franklin's espresso bbq sauce since I'm planning on using KK's coffee-cocoa rub on the brisket. I'll know the answer on Wednesday when I serve this up at the...

John, thanks for the info. Do you serve with bbq sauce or with the au jus? I have started making the No. 5 sauce for ribs and was thinking of serving it with the brisket.

Thanks for that link. I scanned through it and clearly there's some great information there. One thing though, I think there is a big difference in philosophy between home cooks and competition cooks. The team in that link talks about injecting with something loaded with MSG. Most home cooks...

installed a second dome vent?! I'm lucky I can light the paraffin wax cube without getting hurt.

Have done fat up in the past with good results but will try fat side down for this cook. In the past I have not foiled until taking off the WSM but am curious about this because it seems everyone else is foiling during the cook. I've never added beef broth and never had a problem with dryness. I...

There is so much talk here about doing HH method for brisket that I wanted to ask a few questions about cooking one low and slow. Should I still foil at 165 and let cook until tender or should I simply take it un-foiled to 185 and then foil it off the cooker to rest? Also, fat side up or fat...

I second this.

Easy-Off. Let it stand for a up to a few hours and then rinse away along with the built up gunk.

Kevin, is the chipotle mayo made with the actual chile or with powder? Or does it matter?

Wish I could take credit for that picture but I have to say that my leg of lamb came out great. It cooked faster than I expected, only 1.5 hours to an internal of 120 then off to rest and then nice and light pink when sliced. Sorry, no pictures . There are lots of times when I have ideas...

I am trying this exact thing tomorrow except with a bone in 6.5 lb. leg. I was thinking same thing with regard to cooking method. Indirect to about 110-115 and then a quick sear and off the fire. Haven't used the OTG since I got my WSM but am looking forward to it. Was thinking of putting some...

I still am unclear about what liquid, if any, to use. Sorry if I'm being dense.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ethan G: Cook them in a crock pot with some garlic/onion powder, pepper and cumin. Pull and shred the meat from the bones. Use a little oil in a cast...

I've got the uncooked trimmings from 3 racks of SLR's and I'd like to do something that has nothing to do with BBQ. So, no beans or rib tips or anything that has to do with dry rub, I have put the family into temporary (and I stress temporary) BBQ overload. I was thinking about making pasta...