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It will pull just fine as long as it's cooked enough but the bark won't be the same. It won't be smoked of course and no amount of liquid smoke or smoked salt will make it the same. If you were to use one or the other I'd go with the smoked salt. If you have a rack that will fit your roasting...

The wet supermarket ones are brine cured. With dry cured 5 days per inch of thickness should be plenty to ensure it's all the way through.

really impressive J

I've got a thread here with a couple recipes in it. The thread is 3 pages long now and documents my attempts and observations to date (and those of a couple others). The 'brine cured pumped' recipe at the top is very good. If you try it you get to decide if you think it's close or in the...

poked around and it seems you are right ... I could swear I read somewhere it was originally for backs ... anyway, just another example of oversimplified instructions ... and misinformation

If that's a Bubba Keg at that price and you want the trailer hitch adapter it comes with it's a great deal. They rebranded it Big Steel Keg this year so no more Bubba Keg. I've been posting about my Big Steel Keg here.

Baby backs are back ribs from a smaller animal, generally considered to be 2lbs or less per rack. Although you said they were FOTB you said they seemed dry. Given 4+lb racks, I think it's likely at 250ºF dome temp the ribs were still a little under done, I don't mean not cooked, but may have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">3. Anyone have advice on how to rescue the tough brisket? I have a food saver and was thinking of vac sealing the meat and dropping it in boiling water. Any advice on how...

A Guru jacket or homemade alternative could help a lot too. At 3500 ' I can use the jacket on a 18.5" WSM with no water and get close to 20 hours at 275ºF on a single load of charcoal.

'like it hot' Heat being subjective ... thinking about the couple of store bought chipotle powders I've used, I'd say start with 2tsp in 1C, you can always add more next time or sprinkle directly on the ribs

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike A.: I've already e-mailed BBQ Guru to see if they have an adaptor for the BSK. I use the Guru on long cooks and drilled a dedicated port on my...

I recently used one and posted about it. I'm really stoked about it. BSK is a bit cheaper than Bubba was, comes with a cover, not the trailer hitch adapter ... I didn't need hitch adapter anyway but it's still going to be an accessory. I plan to sell the performer and my gasser this year and...

That looks like the birch around here that I use. The stuff I use is fine. I usually take the bark off it cause it's oily, gives off a heavy black smoke.

If he can use the bit of extra space I suggest the 220. It has a taller lid, electronic ignition and the flip out side tables.

Absolutely it should be installed. That grill is designed for 4.5" water column, typical pressure around here is about 7" but it fluctuates. Removing it can void your warranty and if you had a grill fire and property damage it could cause insurance concerns because the regulator it was designed...

I've bought a couple of whole boneless blades ... 20+ lbs ... might be the same as a 'shoulder clod' couple of tips I can offer: Split in half .... 10lb chunks gives a nice smoke/bark to not ratio, they don't take as long to cook when split either. Foil at 160ºF then back in the smoker or...

Nice pics Ron, the almonds look great

Cherry is my go to smoke wood. I think it would be great for this. I don't think you can go wrong with any wood really. If in doubt go light, you can always add more smoke next time. I've mentioned upthread to let them sit a week or so after smoking, the smoke mellows. I tried some persimmon...

It was a tasty lot of work, I spent about 3 hours making it. A better brush for the butter would have cut the time down considerably. I used this recipe in a pan large enough for the fyllo untrimmed. I used about 1.5lb, roughly 30 sheets of fyllo, mixed ground almonds and walnuts instead of just...

If your gas line was installed to code where I live the line shouldn't be a problem. It would be sized appropriately, at least 1/2" but possibly larger depending on the length and other gas appliances hanging off the line. The unit is designed for 4.5" of water column (AFTER the regulator) and...