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When you say "chicken legs", do you mean drumsticks, thighs, or both together?

Thanks for the clarification Doug. I was worried that I might have to report someone to the child welfare authorities.

Even though I understand that brisket is my evil nemisis, the perfect brisket smoke ring will only be about 1/4"-3/8" or so. It's not going to look like corned beef. Was it tasty? Was it juicy? No, don't tell me. I don't want to know. It just hurts too much. *** still tryin' to get it right ***

Cool, Maybe this is another record worth tracking. Three identical responses all posted with the same time stamp of 6:23pm PST. ROFL

If they are the original batteries it is entirely possible that they ran out of juice quickly. Most electronic products I have seen have a little line that say's, "batteries not included". Those that include batteries invariably include the cheapest they can find. Replace them with dura-cell or...

Ms Keri has far too many good recipes for me to keep track of. My apologies for the misdirect.

She posted the cornbread recipe right here.

Count me in as a fan of a vinegar sauce.

Personally, I like Stubbs spicy on brisket. It is not sweet and has a pleasant heat. I don't think I would care for it on pork though. If my memory serves me correctly, Stubbs in Austin didn't even serve Stubbs BBQ sauce on pork. I enjoy Sweet Baby Ray's hot on pork ribs and a nice spicy...

I use a 10" Forschner slicing knife (sometimes referred to as a ham slicer), but was wondering if a Granton edge blade offers a big advantage? I am kind of accustomed to what I have, but always willing to learn. My Chef's knife is a 25 year old 8" Sheffield. It holds an edge well, and it...

I find it hard to believe that the difference in beer choices would add much that one could taste over the rub. Why would you waste an Anchor Steam, Sierra-Nevada, or any other of these regional delights by turning them into steam? On the other hand, I can't think of a better use for the...

TomKatt, Poultry on top may fall into the category of concerns that have grown to mythic proportions. A community paranoia, if you will. The only thing I know with certainty on the subject is that I don't want to be the one to test it.

You bet. Welcome aboard. Just don't tell anyone else you don't have a WSM (yet), we'll keep your secret.

Previous discussions I have seen on this subject surrounded the "netting" type twine used for some cuts of meat. The general consensus was that the netting should be removed. If it must be tied to hold it together for smoking, tie it back up in a way that does not attach itself so firmly to the...

I think this is what you saw. It popped up in another thread.

Granted, this thread may have gone on a little too long, but I wanted to add my two cents here. Today I received my replacement ET-73. I shipped my original back to them and they sent a replacement. As simple as that. Completely no hassle. As a test, I placed the probes in my oven, set the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Don't take this the wrong way <HR></BLOCKQUOTE> I never take anything the wrong way. I am always right. It's probably that patience thing again. I have just started studying that chapter. Next...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Chet, what temp do you take them to and how long do you leave them rest in foil? <HR></BLOCKQUOTE> I targeted 185* in the flat, then foiled them with a little spray or two of apple juice and (oh...

Chris A posted several shops down in the bay area. I may just have to take a drive down and buy them there. It's a long drive to go grocery shopping, but I head down that way pretty regularly anyway. Do briskets freeze well? I could fire my freezer up again and have plenty of capacity to make...

The brisket challenge this time was that I find it hard to find a consistent high quality cut of meat to start with. Sometimes they are huge, with a point the size of a ham. Often times I will find a stack of points right next to the corned beef flats. Or like today, it was a runt with a very...