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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: That price isn't too bad -- not sure if you have Wegmans in Albany but they're up to $9-$10 a pound now. (You'll grow to hate those...

Thanks....

Thx all....This is her second bout with it. The first was breast cancer 2 years ago. This cancer is unrelated. It's called ampulary cancer. Real rare, 2000 cases in U.S.. Without getting complicated, it's where the bile duct and pancreatic duct join together. We had to travel to Boston for a...

Here are some pics.....As you can see in the last pic I made a whoops and kept the same side to the heat when it was on indirect. I was surprised with the tenderness of the cut. I know I'll be doing plenty of these in the future. 2 pounds fed me and my son. Served it with/on grilled garlic bread...

Love and prayers to you both Bill. - Gary </div></BLOCKQUOTE> Thanks.......

Thanks all....I was impressed. Nice cut of meat. I went with a sear 4-5 minutes a side and about 20 minutes indirect. pulled it off at 125-130 and let it rest. Used this for seasoning. 2 TB Kosher Salt 1 TB+1 tsp Black pepper 1 TB Garlic powder

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast: BB are a favorite here aswell. Im with T Bounds...But i cook em low´n´slow. Around 225 and that takes about 4h.(depends on how thick you can...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: just last night, i saw a 2.5 lb flat for 5.99 lb. that's just crazy! </div></BLOCKQUOTE> Yea that's what they're going for here too. That's...

And it's been right down the road at Hannaford the whole time...lol. My butcher said sometimes Hannaford has it so I checked for the heck of it. I never go there because I'm not crazy about their meat department...Go figure. But they said they always have it, now I know. $6.95 pound for Angus...

The coal bowl is the only part I clean. (except water pan of course). I dump the ashes a give it a quick squirt with the hose before each cook.

I'm in the same boat. No food saver. I don't end up with a lot of pulled pork leftovers that aren't finished up, since I can get them cut to order poundage wise. And there's no such thing as left over ribs...lol. But brisket is where I run into waste. Me and my son will eat it for three or four...

I hate it that me and my son are the only one's in the house that eat BBQ. I've tossed enough left over brisket we couldn't finish to feed an army.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike): Thanks. @ Bill: I usually put some sauce on about a half hour before I take them off, but sooner and I'd worry about burning...

Well I've never done a HH so I can't help you there. And I don't foil. But here's where I differ from most. I pull my briskets out in the mid 170's to low 180's. No problem with tenderness or juiciness. Well since you have such a difference in temps, maybe separating the point and pulling the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Adam E: Hi all, I'm in the middle of a high heat brisket and was wondering where to check the temp. It's coming up on 2 hours at about 350 and need to...

I use MM with 12 lit coals, a few more in the winter. Two vents open until it reaches around 225 and then close one and half close the other. I've run into trouble overshooting my target temp of 250. My smoker tends to run away if it gets up around 280-290 mark. So I prefer to bring it up slow...

Well The Music Never Stopped this morning while getting the brisket ready to go.

I used to slice up the whole thing. But the last one I did I made burnt ends, now I'm hooked.

Mike if you want to try something. Rub the ribs as you do, then put a light coat of sauce on over the rub before putting them in. Caramelizes up nice, and you still get the rub taste. That's the way I do mine.