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Love my brisket chopped!

Did 8 butts (~65lbs) on an 18" a couple of weeks ago for 80 boy scouts. The difference I saw I was I should have used more briqs to start, took a little more time to come up to tem and I use a DigiQ II with a 10cm fan. Air circulation and draft was different with 8 butts, couldn't close the...

Couple of weeks ago did 8 butts (about 65 lbs) for my son's boys scout troop on my 18.5". Four butts to a rack was a lot of meat and threw all conventional wisdom out the window. Took a long time to get to 250. I lit 40 briqs and probably should have lit another 10 or more to start off. The...

Butts on about midnight with brisket following at 2AM, always liked butt over brisket. I always like my bbq to come off at least 2 hours before serving and spending a couple of hours in the cooler to cool down a bit and relax. Three butts will fit on a grate. Had 4 to a grate (8 total, 65lbs)...

And no, they were frozen and you could see some bones (the bones were only 2 inches long) and you could not tell they were the trimmings, very deceptive.

I bought 3 packages when they had the buy 1 get 2 free special. Got them home and found out they were the trimmings. I was highly upset, can't have ribs without any bones! I took them back and got my money back and then emailed corporate. How can you sell ribs without any bones in them. A...

Pork butts, cook them before hand and pull and then reheat at work. Serve on buns with slaw and sauce on the side. You should be able to do four butts in one cook, five or six if you put one or two on the performer. Throw in some beans and potato salad and you have a feast!

We all miss Mr Powdrell! Even though I make a mean Texas BBQ sauce, my wife loves Powdrell's BBQ sauce, we buy it by the half gallon. Being from Texas, I'm a brisket man, but you got to try the sliced pork at Powdrell's. Good news, the Central Ave location has reopened, as of 3/5/10, they...

My WSM had the same problem and I found a great solution. BBQ Guru and a Silverbullet jacket. Works wonders and I get a good night sleep!

Here in New Mexico, chile verde, is green chile stew. Chili is like Texas chili. The above recipe is pretty close. You can use pork, beef, ground beef, or the New Mexico pueblos like to use lamb. Start slowly with the oregano and cumin, a little goes a long way. Never have used cayenne...

Here in New Mexico, we like to use pork loin roast, not a tenderloin, tenderloin is way too small. Just smoke it in an alumininum pan, mesquite or oak works well also.

@ 160, brisket will still be in it plateau and will not be close to done. Brisket will be done, when it is done. That's anywhere from 185-205. But don't go by temps. If you can insert a fork or temp probe in several areas of the brisket (I like to do the thickest part of the flat)and it goes...

I have the 18" WSM, Digi QII with the 10cm fan, and have no prolem in cold weather. Though I have the silver bullet smoking jacket. Last smoke was 15 degrees outside. Full ring of K briq, 30 lit K brig on top, top vent upon up half, all bottom vents closed, 10 cm fan open all the way till...

It works great for me. I had trouble keeping temps up. They would look stable and I would lay down for a bit and the temp would slip to well below 200. With the DigiQII, I just set it, wait till it comes up to temp, and head off for a good night sleep. I wake up in the morning, it is till...

6500 feet and the same problem. All bottom vents open, 205, open door - up to 250, go to bed and wake up - down to 180. Bought a Guru, 16 hours using lump at 225, first a brisket, then on with some ribs, pefect!

I live in Edgewood, NM at an altitude of about 6300 feet and have tough times getting up and keeping temps. The advice of dumping the coals and waiting before adding the wood and mid section is worth looking into. I just gave in and purchased a BBQ Guru and have been happy with the results.

He had a picture up there, it looked like the Competitor and not the Pit Minder. It had a brown face with 2 knobs.

There is a BBQ Guru Pit Minder up on the Houston Craigslist, don't know if he ships. Take a look. http://houston.craigslist.org/hsh/853588811.html

OK, got new pit probe for DigiQ II and tested in boiling water. Probe reads 197 (also the food probe), should read 212. I have a couple of cooking thermometers from Thermoworks, they too read 197 (from 4 different probes). Does the DigiQ needs calibrating or does my house defy the laws of...

Did an RMA for the pit temp probe and received a new one in the mail.