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As a replacement test, I used HEB (local store) charcoal last night, and, at the 12 hour mark, had to dump a few more pounds in to finish the cook!! It is terribly fast-burning stuff. So not all other charcoal is much better. I'll try the new Kford stuff on an overnight next time.

Butt's at 170, Brisket about the same. 3 hours to kick off! Can't wait for it. The que, that is.

two 5# butts, and a 12# Brisket. Also some pigs in a blanket (with a piece of Jalapeno & cheese!) and cheese dip. Coronary Surgeons will be on hand for my guests. Just in case.

Well...it didn't seem to light faster. Cooked fine, 'strami tasted good.

A pastrami is on the new stuff, so we'll see how that goes. Shorter cook, of course, but could be interesting.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by aaron barkley: what about boneless pork loins. i did them this year and everyone was pleased. i'm like you turkey gets old </div></BLOCKQUOTE> I did...

The first time I smoked two flats, they were on for about 10 hours and in the oven for almost 3. They were eaten up, including leftovers, by three people in three days.

I used to smoke on my front deck at my apartment (concrete and wood combo) with the BBQ guru. Of course, I had all the vents closed. I left a piece of carboard under it the first couple of times to see how hot it would get or if ashes would drip--no problems. It was fairly secluded from the...

Pulled pork quesadillas. Mmmmm mmmm....good stuff. Cheese, some spicy salsa to match, tortilla..maybe some guac and sour cream if you're so inclined...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: Ryan I don't think I would have rinsed or soaked those butts, butts can handle salt easily. Jim </div></BLOCKQUOTE> Good to...

So, the local supermarket had some 3.5# butts and an 8# brisket...a full brisket..not the flat. Trimmed it's about 12 pounds of meat. After doing a 16# brisket this one looks almost comically small, but we'll see how it goes. I also left the butts stay in the fridge rubbed for about 36...

Well, party's over now, but I have leftovers. Ribs were great, though one rack burned (It uncurled and leaned over a bit). Brisket? Juicy, flavorful. Pork butt? Spicy, tasty, "your best yet". One of my neighbors had 8 ribs--she was very impressed. I think I know what her husband's...

Would you believe those small butts took 9 hours? OTOH, brisket's done now too... BRITU coming up. pics of it all later.

We're zipping along. If you can make it before say 10pm come on by!

I wondered about trying that, then when I got a Guru for xmas last year I figured I don't need to wonder any more. Seems like a "If you have time and a soldering iron...." kind of project. Cool stuff of course. They mention the Guru as being no longer available. Oops.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Mason: "TWO LARGE PIECES OF MEAT. IT WILL BE ABOUT 15 POUNDS. I DON'T THINK YOU REALLY WANT THAT MUCH." </div></BLOCKQUOTE> I would be rolling in...

Borrowing a friends' and going to set up starting Friday for my housewarming saturday. Mr. Brown, midnight rub brisket, and BRITU. The butts are half-sized(3-4#). The local store only had 'em that way, I don't know why. I'm going to try getting some more tomorrow morning from another...

Previous plans (with friends, for bbq) prevent me from going but dangit I would like to go.

Did but over brisket with the guru for the first time. Almost went great. One thing I didn't plan on was the rain--I'm using my friend's WSM at his place, and we left it 1/2 way out from the eave of his deck. Sometime overnight, we had a spot of rain. Got up this morning to sub 200 pit temps...

I'm gonna be doing my first Guru cook tonight. Two butts and a brisket. 8 folks, I want leftovers.