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And now he's got a location in San Marcos. Good for him.

I REALLY wanted to like this place, based primarily on your use of their rub in one of the recipes in the cooking section, but was not at all impressed with the brisket I had at the Dublin location over Christmas. I admit it was late at night, and perhaps they're slow that time of year, but it...

Maybe it was just that I was in the Livermore branch over the holidays and they were slow, but the brisket I had was not good whatsoever. Dry, chewy. Really did not enjoy my experience there. What was even worse though was the Armadillo Willy's in Dublin. Again, I was there at night close to...

I can appreciate your frustration. I had the same experience with them on lump a while back. I'm not overly impressed with this store. Maybe it's just I go to and the community it is located in, but it seems to cater to upscale weekend grillers, not real bbq'ers, IMO. And yes, I noticed at...

Thanks Kevin. My initial hope was to use a packer but I waited until "last minute" and all I found (in front of me at Costco when I stared at the meat selection) was a 5lb heavily trimmed flat. I will definitely try for a packer next time. Hopefully it fits on the 18" WSM. I agree with you...

Maybe it's just me, but this is such a confusing topic. One person says "hot knife into butter" another says "cold butter from the fridge". Can someone post a pic and temperature reading of the butter they are referring to? JK! Also, are we likely all referring to the same issue when we are...

Scott- I sliced it a little bit thicker than traditional brisket slices, mainly due to knife quality. Kevin- I foiled at 170, so broke that rule/advice. You've made a convert out of me on the temp/probe question. I probed to test for doneness, but I guess I'm not clear on what I'm looking...

Yes, and it was a lot more simple with brisket than tri tip because the grainse are all running in one direction the entire length of the piece. One other thing, and not sure if this is normal or not, but the brisket shrank like a mother. Went from barely fitting to only taking up maybe 2/3+...

Greetings gents. Did my first brisket (HH or otherwise) for "The Big Game" yesterday. I have a very bbq inept customer base, so they all loved it (some tasty mac & cheese and yummy cornbread helped), but I know in my heart it just wasn't right. Too tough. But there's some debate between me...

I've got a 5lb trimmed brisket on right now, since 10 am (now 1pm). It rose quickly-as others have said-and now has only risen 6 degrees (from 159 to 165) in the last 45 minutes or so. I plan on foiling at 170 (or as soon as I get back from the store for the mac & cheese ingredients). At that...

I'm doing a HH brisket (5lb trimmed) as we speak/type. Full (I'm blanking on the word...) holder (what's the freakin word...hmmmm) with maybe 50 lit on top. I have all vents closed and it's right at 322 where it's been for a while. I have 3 chunks apple, 2 pecan. Tons of flavored smoke came...

PERFECT!!!! Thanks for the excellent idea! I will most definitely do this when I get home or cook next. Thanks!!!

Oh, as Jim said, I also add a couple chunks of white oak.

This is really impressive and generally cool! Thanks for sharing the great pics.

Good day- I just got a OTG and have used it maybe 1/2 dozen times so far. Love it. Unfortunately I love it a bit too much and my WSM is starting to feel neglected. Anyhow, can someone give me some guidance on using the vents? It's simple on the WSM because you can see them. Easy to set to...

Nice pics you have here. What's your method for the brats? I'm trying to get them down but always seem to over or undercook them. Did them the other night like this: -foil pan like yours -1 whole onion -1 32oz newcastle brown ale -6 brats -directly over coals (half chimney) for 40 mins...

Lid for sure, but my question is: whenever I see "traditional" tri tip cooks they do it over the open fire, no lid. usually with the ability to lower/raise the meat via pulley. Why are they able to go w/out lid...b/c they can lower/raise?

Living in San Diego I have access to tri tips whenever I so choose to cook them (which for me is often and regular...did one last night in fact). And I'll second or third or whatever number we're on...what Kevin said. He's always got good advice plus, I've tried this cut a variety of ways and...

Thanks again Dave and Rich. I noticed from what you said Dave that you might do things differently depending on whether you're grilling or smoking. Grilling you might be apt to leave the charcoal in the chimney longer, "let it burn down more", before dumping and cooking (when would you add...

Thanks Rich and Dave. What I generally do is toss the smoke wood on top of the already burning charcoal, let it burn for a minute or so, then toss in the meat. I haven't noticed any negative affects. What I took from what you said was to let the charcoal, esp K blue, burn down a bit prior to...