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I ended up foiling the chucks at 155 because the arm was ready to be foiled. I've never gone that early, so does anyone know what the impact will be versus doing it at 165?

Not entirely, I haven't been sending pictures of my empties yet....:) I'm old and have little kids though so my drinking abilities aren't that impressive anymore. Miller Lite only for me today instead of a bunch of IPA. Happy Memorial Day Weekend all.

My neighbor bought half of a cow from one of his customers, so he's emptying out part of his freezer and my WSM is happy to be on the receiving end. I've never tried this combination before, but here is what I have. Here is what I have and how I am planning to cook them. Any comments or...

My neighbor purchased a 1/2 cow from a customer of his and needs some help "disposing" some of the roasts and other non steak cut pieces. There are two that I would like some advice on, as I haven't smoked them before. The first is a beef arm roast. It looks like this is essentially a piece...

I'm looking for some opinions about what to do with a leftover piece of uncooked rib roast that I have. We bought a 4 bone roast for Christmas and realized that there was too much. I cut one bone off with meat on both sides and it is probably about 2 lbs. will I be best served to just trim this...

I have a 3.5# brisket flat that I grabbed too quickly today from my local market. I was planning to do it HH and foiled, but I just seasoned it and it has no fat cap. Any thoughts on how I should handle this? Still do HH or does it need to be lower and slow? Thanks Brian

My wife came home with some chuck roll steaks yesterday, after getting what she thought was a great deal. She did not realize that the steaks I had made last week were chuck eye steaks and that they weren't the same thing. I've never cooked these before, but it looks like they just sliced a...

The Corele (sp?) plate is the best part. It always cracks me up to see so many meals on this forum plated on them. I made off with my parents original set from when they were married in the late 60s and my dad complains about it constantly. I did hear though that they started making them...

I'm curious as well. I picked up a giant "pack o pork products" at my grocery store the other day for $.89/lb. It had a little shoulder, some chops (cut too thinly), these country ribs and a loin. It was weird, there were three of these packs and they were "limit 1, must spend $20 to...

Planning to do my first set of country style ribs tomorrow over some of Kerri's baked beans. Any thoughts on resting the CSRs after I pull them off? Do you take them off hot and eat them or rest them like a shoulder? I got a good deal on them, so I am considering them an experiment. Still...

Thanks for the great idea. I'm doing some spinach, feta and pickled serranos with garlic pepper brine breasts.

We all feel very sorry for you. I'm wading through about 12" of snow to get to the neighbors.....:)

Just wanted to say happy new year and thanks to the VWBB. This forum has been a great source of information for me over the past few years and I really feel that I have expanded my knowledge and skill with both the WSM and the gasser (10 year old genesis series B). We're headed to a party next...

We like it a little more rare than not, so I pulled it at 125 and let it rest for about 15 minutes. I was 130 when I cut into it. I actually did this on the gasser, so I'm going to be curious what it is like when I have time to do it on the WSM.

The finished product. I definitely will add more horseradish to my sauce next time and leave the rub on the beef overnight. All in all it was a good meal at a great price.

I'm making a pit beef tonight for the wife and I (pics to be posted), but we are holding a good amount of it for a party tomorrow night. If you were serving it the day after, would you go cold or reheated? I was thinking about taking it to my butcher to have them slice it thin, but then was...

Has anyone used WRB on a prime rib? I'm torn between using that or using Montreal Steak seasoning. Thanks Brian

Thanks for all of the ideas. I'm trying to decide between Wolfe Rub Bold and Montreal Steak seasoning for this one. Does anyone have experience using WRB on this cut?

I have to say, this board is great. I'll post some pictures later today, but the loins went pretty flawlessly. I had 2 x 4lb ones to cook and only 4 people to feed so I decided to do one early to test it out and then put the one we were going to eat on the heat later. The test one went almost...