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Iv got issues. Timing notes from yesterday. Choice brisket that cooked a little ODD compared to the usual Prime i buy. AND if you cant tell, it was pretty windy out there. rb

Did you have to wear your ski mask for that deal? CONGRATS rb

Truer words have never been spoken. :) Weather reports were calling for pretty bad storms, but I already had my bbq plans made. So i screwed the tent to the wood deck and went to my happy place. rb

A small comp coming up in 2 weeks and the last time I cooked ribs they were overcooked and forgettable. SO for my own sanity I fired up the smoker on a icky rainy day. Results were REALLY good. I am going to add one more dusting of HoneyHog at sauce time, but thats the only change i am going...

Thanks guys. I TRY to take these kind of notes on every cook, but i usually forget or only get a couple of hours in before i get busy. I think its easier with brisket since i start it in the WEE hours in the morning and have alot of time to myself before everyone is awake. Have coffee, watch...

My first small Comp I have a folder of printouts of old cooks, notes, Harry Soo's Pdf file, a couple random recipes, and a full timeline for the Current Cookoff. :) #geek rb

An accountant at heart and always working to perfect the brisket, this is what happens after a brisket cook. Thought id share my madness. rb

1 cup of beef broth 1 tbsp Worcestershire Sauce 2 tsp of my brisket rub finely ground rb

Thanks guys. Overall it was a pretty good cook. I always am suspect of the entire thing when i wrap it and put it back in the cooler for some reason. But it came out great: the taste was just what i was looking for, the smoke was nice (post oak), and im getting better w/ the knife. :) I am...

Being VERY smalltime in my comps at the moment, I am going to be in one at the end of april. At the moment I figure we are into the entire thing for just under 500. Find its nice to spread out the costs over a couple of months. I have the 3 racks of ribs and the chicken already in the...

Its been since New Years since iv put some smoke to a brisket. Figured i needed to get another one through the smoker before my comp in late April. Picked up a small 10# prime from Costco. Trimmed, seasoned, injected (first time) and smoked over KBB and Post Oak in the WSM. This is the first...

Jeff, this is the first time seeing this thread. I have to say i read it from cover to cover and its a GREAT story. Looks like you raised a great daughter there. I have 2 year old and raising him to be a good person is probably the only thing more daunting than figuring out how to get the...

WOW Kimper... thats impressive. BUT ALWAYS REMEMBER: "Never trust a skinny chef or a bald barber.. " so lets not get too crazy ;) rb

WOW kemper... I am guessing by the look of those you arent wrapping ANYTHING. Fabulous looking cook. rb

Thanks boys. Overall was a good test run. I think if i can nail down the flavor im looking for (this one was very close), then i would actually be happy if this is the color i got on gameday. Its not a horrible problem to have actually. :) rb

Cranking up for a LoneStar bbq society event in april, so i decided to run a couple of half chickens. The chicken was VERY good and we enjoyed it. BUT there were a couple issues. As an after thought, the last layer of seasoning was a very light dusting of Cayenne. I should have omitted it...

Thanks RIch Dahl, iv done the same thing w/ every brisket iv ever cooked. the 18.5 is a brisket smoking machine!!, but its REALLY too small for the job. Gotta get creative. :) rb

Rich, I have a 18.5 and have jammed a 19lb brisket on that bad boy. I trim most of the fat layer between the flat and point, then i kinda fold it over at a 45* angle . rb

throw 5 fist sized chunks of Post Oak in the smoker. If you arent tasting any smoke, you MAY be desensitized to it. rb

Zach, speaking from only doing a couple backyard type competitions and a have yet to receive my CBJ card in the mail, but you may get that trimmed look on your brisket slices better if you square up the flat of the brisket while trimming. Find the grain and square up the flat to a little bigger...