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The first time I saw this I kept rewinding to watch the "gush" over and over... pretty sad huh? I know it's because it hasn't been rested and it will most likely result in a much less juicy end product, but I just love the look of the amount of juices such a big piece of meat can hold...

I thought the following discussion was quite interesting... anyone have any thoughts or words to add? Criticisms? It does contain some misinformation and some offhand comments, but later in the discussion they do get more in depth and post some interesting finds from research...

Hi folks, Let me preface this post with the following: * I have NOT performed hundreds of cooks of both style so can only present my experiences and RESEARCH that I have gleaned from the Internet. * I have no "favourite" between the two methods. My first ever smoke was low and slow and I have...

Hi Folks, With the current obsession with chuck roasts, I thought I would throw this question out there... When I do pulled pork, I ALWAYS pull the pork and then mix it with a simple sauce made with left over juices, apple cider vinegar, white sugar, white pepper and cayenne. It ends up very...

Hi folks, I thought I would post up a detailed account of the planned cook this weekend. It consists of 2 monster briskets, cooked one day apart (some friends are over today, so even though there is an insane amount of meat, it will all be consumed :-) ). As you all may or may not know...

Hi Folks, I have a small favour to ask... as you may or may not know, barbecuing (in the low and slow sense) is almost completely unheard of here in OZ land (Australia). As such, many of the cuts you guys use either have completely different names or those cuts are used for other products (e.g...

Hi folks! So, I have been collecting and taste testing various BBQ sauces for quite some time now... what does everyone think about my collection? :-) I have comprehensive notes on my opinions as to which are good, which are bad and which go best with each type of BBQ (brisket, ribs, pulled...

Hi Gary, Love the look of the book from what I can see on Amazon... How do you personally recommend the best way to do Brisket (time/temp/technique, rub etc), and what sort of sauce would you use if someone _had_ to ask for sauce? Thanks!

Hi everyone! I have been reading and experimenting with briskets and ribs for some time now... during my 2 visits to the USA, I was fortunate enough to try some great barbecue (admittedly it was in California, but for someone who had never had barbecue before, it was terrific!). As soon as I...

Hi everyone! I have just placed an order for the Stoker Loaded (additional probes included), and just suddenly thought I might need to order additional parts to get it to work with my WSM... is this so? Does everything I need for it to work on the WSM (e.g. any adapters or plates needed?) come...