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Awesome looking pizza!

Looks great and I am going to be doing some pulled beef soon too! :wsm:

Looks great! Great pics!!

Thanks Chris!! I read through the article using the chuck roll which is really what I'm after since I know individual portions will freeze well too for any number of things. Smart and Final in Hayward went to the larger style store and their meat section stayed the same size and has a worse...

I had no idea is was so widely used till I started watching Pittmasters.

Pulled brisket is ok of course. True. :-) Last one I did I didn't shred anything but put some aside and chopped/cubed it and used it as the meat base for my chili recipe. Very tasty.

A great variety as usual!

@ Mache yes they do. Looking for alternatives. @Bill: I will start the skinning :-). Yeah, you don't want to shred a brisket..... :-)

I'm a Raiderfan (spare me!) but on your side for that game

What's everyone cooking? :wsm:

I know a chuck eye roast is great for this although sometimes hard to come by it seems in the Bay Area. Thoughts? :wsm:

I've been using a 2 parts hickory to 1 part cherry mix on both pork and chicken and have been very pleased. Taste is subjective of course but this formula hasn't let me down and others that have eaten those meals also really enjoyed the taste. :wsm:

Alton Brown would know! LOL. Interesting info though. Seems to lend itself to the notion of putting meat straight from the fridge to the smoker.

Excellent looking Tri Tip! Nice sides too. I'm hungry. Oh and I also think hickory wood is a great choice with Tri Tip. I tried some others (oak etc...) but to me this cut just screams when it gets a dose of hickory. It's even better the next day. If you don't eat it all the first night!

Thanks. Flavor profile vs moisture I hadn't considered as reason #1 to inject and that makes perfect sense. Hmmm... Now I guess I really need to rethink it. :-).

I've been doing HH butts with good success the last year. Part of the process I've been using involves an injection of the butt. I've since adjusted that exact formula for my own taste and have been happy with it. But, in my continuing efforts to adhere to a "less is more" philosophy when it...

I like it! Still get a kick out of my stovetop gadget but I think the mini WSM as well. Thanks

While stovetop smokers certainly aren't smokers proper, I've had some nice results for smaller pieces of meat that my 18.5 WSM just would have been overkill to fire up. The oe I'm using now and again is an Emeril brand cast iron model. Thing weighs about 20 lbs! Anyone else use these from time...

So my very first brisket cook went well today using a lot of JB's process and methods. I skipped the "pops" and held out for some end of the day Kentucky bourbon instead. I used the HH method overall and was happy with the turnout. Being a back yard BBQ-er out here in CA though, I'd have to...

The guy is funny no doubt and I really like his "don't do nuthin' stupid" approach about smoking brisket, butts etc.... Not that I don't have my own little details/quirks that I allegedly believe are helping the process. That said I'm gonna do brisket JB's way this weekend. Keep it simple...