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You're right that doesn't sound too bad. I just don't have the time. Plus it is about another 3 hours or so round trip for me than it is for you.

got it! I will be trying that next time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Kramer: I only cook the point for two hours before cubing it up, and I use a thinned out sauce for finishing. </div></BLOCKQUOTE> Are you saying...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Bethalto, IL </div></BLOCKQUOTE> Wouldn't it be cheaper or at least easier to have them shipped to you?

Rick, I would think you are right. I am going to ask at Alwan's meats in Peoria. But they are a retailer so they might be high.

Does anyone have a good source for Wagyu brisket that they would be willing to share?

Can someone explain how to make burnt ends when making a brisket. I understand what they are, I am just not familiar with the process of making them. Thanks.

I found a couple of cheaper options that look very similar to the one above. http://www.tractorsupply.com/l...50cc-syringe-2226830 http://www.farmandfleet.com/pr...d.aspx%3ft%3dsyringe They both look like they would work well for injecting meat.

Looks more like a butt than a loin. Looks good though!

What size spare ribs to most of you try to use. I have read a couple of times that it is hard to find small spares. What size is preferable? Thanks!

I am going to an auction this week that has a southern pride smoke chef electric smoker for sale. Can anyone tell me anything about these? I have been wanting an FEC but am unwilling to spend the money. Would this be a good alternative if I can get it cheap enough? It doesn't look like the wood...

That is what I would do to and for the same reason. I just didn't know if there would be any issues with the fat from the brisket dripping on the butt.

I am thinking of cooking a port butt and a beef brisket at the same time, one on top of the other. I would have to imagine there will be some fat dripping on whatever is on the bottom. Will this affect the cook? Which one would you put on top and bottom? I would think since the but should take...

Has anyone tried the 48 can stacker?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Bo.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

two questions. 1. how did you cut your tenderloin flat like that? 2. How long did you marinate the jerk tenderloin?

Any chance you would want to share your technique?

Same thing happened to me just last weekend. I have done several butts and they usually take around 14 hours at 240. I also put mine on around 11pm and went to bed. I checked on them at around 9am the next morning and they were done! I couldn't believe it, I was sure if I should take them off or...

Two questions: 1. I am assuming those are some sort of automatic temp control devices on the bottoms of your smokers? What type are they and how do you like them? 2. What is the cooler for? It looks like there are wires going into it.

I am doing spare ribs for the first time this weekend and I am not exactly sure how I am going to cook them. I have done baby backs a number of times and they always turn out great. I use the 3-2-1 method. 3 hours @ 230, 2 hours in foil, 1 hour with sauce. I baste with apple juice/jack combo...