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Hey folks, My wife picked up a couple of brisket flat cuts. They weigh 2.5 lb and 3.5lb and both have the fat cap intact. What sort of cooking times am I looking at with pieces this small? I'd like to target a finish time of noon tomorrow. We're planning to have these for dinner tomorrow at...

Two racks of baby back ribs and a fatty. Using the BRITU method/recipe for the ribs. Only left at room temp for 1 hour(vs 2 which was recommended). I used a dusting of Emeril's Essence on the fatty since that was something I had in the cupboard. Fattie turned out damn good...

While growing up my mom was very cautious with leaving meats out to warm up due to the 'danger zone' temps so I kinda picked that mannerism up but trying to educate myself to know what I can and can't do to create safe to eat food. For the BRITU recipe I'll be leaving my ribs out at room temp...

Picked up (2) Hormel 2lb Pork Loins that were labeled as 'Pork Loin'. When I opened them up to prep for the brine I found that each package contained (2) 1 lb pork loin strips pakaged together. Would be a pain if I didn't have a spool of butcher's twine. Just a word to the wise to ask at the...

I'd read somewhere that folks that brine turkeys will soak them in water after they brine for a bit to get rid of some of the salt. Do folks do this with pork loins? I have two, 2 lb loins in the fridge that I'll be cookin up in a few days. Planning on soaking for 5 hours using the following...

I want to get a Tel-Tru thermometer for my WSM. Planning to mount it opposite the vents at the same height. Drill hole with a step bit so the tel-tru threads in to the hole. With a 4" probe it might hit the food if it's large. Thinking in that case I could remove the temp probe and reinstall...

I checked my local supermarket today and they only had 1/2 pork butts in the meat counter. 3-5lbs each with no bone. Is this common? Guess I coulda asked if they had full pork butts available.