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https://portland.craigslist.org/clk/for/6039642265.html

Univ. of Washington beat Oregon 70-21 this year

Dang these were good...I don't post much as don't have a lot to share (I do shig a lot though) but these were pretty dang good I have to say. Did Minion with water...KBB and few pieces of mesquite lump and cherry chunks. Roughly 250 degrees and did my version of a 3-2-1....mine was a...

I have had nothing but horrific experiences with charcoal from Walmart. Have bought the black bag and Royal Oak lump from two seperate ones. I am convinced they store charcoal outside in the rain until ready to sell.

http://portland.craigslist.org/clk/for/5836082026.html

Cash and Carry.....down by Safeco. My CAC....the supplier couldnt supply enough select briskets so they had to substitute Choice for the $2.28 per lb price.

Minion with Stubbs and a foiled clay pot....man I really have to shut down the vents to keep at 275....2.5 on.....1.5 foiled (with brown sugar, butter) .....1 hour back on...probably a little overcooked for competition but thats how we like 'em.....but on to the show!!! Here we are seasoned...

Those Costco Primes seem to cook faster also from what i have seen on here..like others have said i would go higher heat and wrap when bark is set/165ish. Have only done two briskets on my life (select) and they have both been great. Happy Smoking!!!

I buy a 3 pack and Cash and Carry and i wont go over 9lb total weight....I try for 7-8lb total weight.

I wait about an hour. I just cant put the meat on when it looks like a Choo-Choo train. Maybe it doesnt matter and it looks like some great cooks just throw it on....I just cant

Arent tnose the brined/enhanced ribs that have a weird pale color to them? I cant get over the color so wont buy them

Looks awful. I will send you my address so you can get rid of it.

I've done steaks that way twice.....it really is phenomenal.

Holy smokes....never again! Cooked a 12.5lb (pre-trim) brisket yesterday and I have never fought my WSM so much in my life! I wanted to go 275 and even with water my WSM has always ran hot....not this time though. Was going at about 235 and I couldn't do anything. Finally lit some lump and...

So I have only done one brisket in my life and that was two years ago...so am going to go for another for Easter! I make notes for my cooks but for the life of me...I didn't write down whether I did fat side up or down. So which should I go with? I think I went fat side up....wrapped in foil and...

Thank you for the constructive suggestion. I will take note.

I followed his "Bacon made easy" post and did the plunge! I had a curing disaster using a popular store bought buckboard cure last year....so I have been gun shy ever since. Bought a 7lb belly from Costco and cut it in half. One was Tenderquik only and the other was Tenderquik and then I...

Frankly....it grosses me out. It looks like a mess and I don't know what to do. I have done the foiled pot thing and I don't think you get appropriate air flow. (I know you will disagree with me but that's my humble opinion) Shutting down all the vents to 50% or less doesn't make sense to me...

Thank you so much! Looking forward to my bacon next weekend!

So I bought a 7lb belly yesterday that I cut in half. It's curing now and I will bring out of cure probably next Sunday....so here is my dumb question. After I smoke them....which direction do I slice for bacon when done? Obviously this was a long rectangular piece of meat so do I cut it the...