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I hope I got this in the correct forum. I have read plenty on the art of cooking brisket and understand that a brisket is done when it is done; however, when I read that a person started with a certain size brisket and then trimmed it is the estimated cooking time on the original weight of the...

I asked this question on the Florida BBQ Association forum but received no reply. If anyone here has an answer/opinion please reply. According to the Florida BBQ Association Judging manual there are six judges per table who can assign a maximum score of 30 point per single entry. Regularly...

A friend asked me to cook up some butts and a couple of briskets for his party this weekend. I told him to got to Sam's and ask the meat guy for two "packer" briskets. What do I get? A 6.8 pound and 3.8 pound flat. I feel comfortable attemptping the 6.8 pound flat; but, I have never attempted...

The local groger had prime rib for $6.99 per lb. I decided to cook up some cheese steaks this weekend for the ball games and ended up getting a 9.5 pound roast; sliced fairly thin. Now I have around 2 ponds of the bones left that have about 3/4 inch of meat on them. There are four bones...

For some reason I don't seem to get the same flame intensity on my Q200 when I use a 20lb tank with adaptor hose. All seems well when using the 1lb tanks. Any thoughts on why? Thanks.

Any good tips to make the after cook clean up easier? Anyone know if using Pam or oil on the grates helps much? Had a large cook over the weekend and got thinking about this yesterday. Thanks. Steve

I trimmed up a bunch of spares last night. Any good ideas on what to do with the meat I took off the back side of the ribs? I would like to make some sort of appetizer out of it if nothing else than rubbing it or marinading it and then putting it on the grill. Thanks. Steve

See many recipes that call for mustard. The Mrs is allergic to all types of mustart. Any good substitutes I can try?? Thanks.