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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>BTW...I called family in Carmichael and friends in Rancho Cordova... <HR></BLOCKQUOTE> If you had identified additional people in Roseville and Folsom, you would have had me surrounded. I learned a lot this weekend. I was...

I'm kind of glad I waited to start the brisket until after I had pulled the pork. After almost 40# of charcoal had burned down, I had a lot of really hot ash to deal with. After giving it a little thought, I just poured it out onto a corner of my concrete slab patio and spread it out so it...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>RCMP said it was professionals. <HR></BLOCKQUOTE> ??? More likely activist vegetarians conspiring with PETA to stamp out the consumption of meat. We should join arm-in-arm (chicken thigh in hand?) in protest to this scourge...

Ah hah. A clue. The water pan should not be resting on top of the charcoal ring. It should be hanging just below the bottom grate within the middle section. The water pan is probably keeping your fire from getting up to temp.

No, this brisket is not yet on. I was doing this in series so I would have a chance to reload the charcoal. I'm getting ready to pull the butts off and then I can get started loading up for the next round.

An update. The butts are almost to my target of 195 degrees. Here's a photo. The Guru is in ramp mode so everything is going like clockwork. I'm starting to get worried about the time left for completion of the brisket.

Anthony, A copyright on Semi-Circle might stick, but as for a patent, Larry can lay claim "prior art". You missed your shot by one day.

When I have purchased ribs at Sams (loin back), they have come three to a pack. As to the butts, I guess it depends on the store. Here, they usually break them out and sell them seperately unless I specifically ask for the cryovac.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Rath, the madness must never end. <HR></BLOCKQUOTE> Has anyone tried the patch or gum to stop smoking?

Yes indeed, they are two gallon freezer bags. I have been keeping an eye out for them for a long time. An eight pound butt is really tough to pack into a one gallon bag. It'll make it, but it's not easy. I picked them up at "Smart and Final", a west coast chain. It's their private label...

Grilled asparagus and a tossed salad as sides. I am so stuffed. I ate almost an entire rack all by myself. Just like a kid with a box of candy.

I always think I'm going to be ambitious and rotate the butts around during the cook. I haven't yet. When I check them at about half-way +/- they look so beautiful that I don't have the heart to disturb them.

Finished. Sorry for the delay in posting, but I was busy eating. They were the best. Only the slightest tug released the meat from the bone. I don't know if it measures up to the competitors here, but it was the best I've ever had. I added a little KC Masterpiece sauce at the end.

No, I didn't add any brown sugar. I generally prefer a little less sweetness to the finish. There was a little turbinado sugar in the rub, though.

OK, some photos if anyone is interested. Temps are stable and I'm ready to go. One hour in and a quick mop. Hour Two Mark. Oh boy was that meat therm there a waste of time. How do you insert it into ribs without hitting a bone? Ready for foiling.. I know, that's not part of the BRITU plan on...

Uncovered a "neat" trick for marinating the pork butts. I trimmed them up, dropped them each into two gallon freezer bags. While in the bags I squirted in my mustard and smashed it around. Once done with that, I added my rub and massaged that in through the plastic. Sure makes a heck of a lot...

Have you asked your wife if she deep-sixed it? Perhaps you have been spending too much time with the WSM and not enough time with her? How about your next door neighbors? Have you been remiss in not sharing your bounty? But seriously folks, that would seriously piss me off. Sorry for your loss.

I haven't decided yet what I'm going to use for the brisket. For the butts I was thinking one with Old Bay (curiosity arose from recent discussions), and one with my normal mustard rub.

Yeah, a soak would be overkill. Thoroughly soak a dishcloth sized cotton rag with the oil and give it a good going over. Let that dry, and do it again. Three or four applications will last a good long time.

The guru is working fine. I did a practice run when I first got it and pretty much destroyed a perfectly good chicken. I wasn't paying attention and overcooked the bird. The guru won't protect you from yourself. The temp was still holding steady. I wasn't using ramp mode. I have tested the...