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Shirt arrived yesterday. That is a good looking shirt, Chris. Nice material too. Thanks for putting it out there.

Ordered! And for the record, a 2X-tall is considered Medium in BBQ. Just sayin'.

Agree with Dick. I am always cautious about the intermix between the smoke and commercial sauces applied at the beginning of the smoke. Many of them play nice together, but sometimes the smoke just changes the flavor in unpleasant ways - smoke gets absorbed more than you want, or the sauce...

412 N 25th St, Richmond, VA 23223 Okay, follow me here. Alamo was a terrific Texas-style BBQ joint with outside-only seating. It basically died during the pandemic. Frontier is the same recipes and owners as far as I can tell, in a storefront about 6 blocks away from the original location...

This thread got me itchy to cook. So when I went to the local Food Pig (Food Lion) for milk and bread I glanced at the butts...... Swift brand, bone in, ninety nine cents a pound. Effective 20 minutes later, my chest freezer is now full. Please do not tell my wife.

If you want to experiment, try what you are suggesting with a pork butt instead of a brisket. If nothing else, if your overnight food poisons anyone at least it will be on a less expensive cut of meat. :p

... and that, young man, is how I ended up married.

If you have any left, you're not that far from Richmond. Come on down!

My wife's Find of the Day

And....? How did it turn out for you? Was it tender? Tasty? Regrettable? Details, lad!

40 years til the first brisket? That's like saving yourself for your third marriage!!!! Glad it turned out well. Brisket is always daunting if only for the cost if you screw it up (and I have a few times.) But it is so rewarding when it turns out. Congrats!

I want to hear more about the buns. Please share.

No this ain't a thread about your rapidly fading prowess. I have three places to keep frozen food: the little freezer attached to the house fridge, a chest freezer that we bought 20 years ago, and a stand up freezer my grandma left to me that she bought in (gasp) 1967 that still works like a...

Sounds like my honeymoon......

Kelly, add Smokey Mountain Boys and 70 other teams in Shawnee to that list of real men and women!

I table-captained at a KCBS backyard event to day in Ashland, VA. Tropical Storm Ophelia was raging overhead. Wind, rain, everything but Toto and a witch swirling in the sky. These teams showed more dedication and determination than most masters series teams! From the scores and what I...

I had a hankering for some house pastrami and realized I hadn't made the recipe that Chris has on the VWB site in a long time. This is the dry cure method, meaning a week in the fridge, a 3 hour soak, a 3 hour-ish smoke, and a two hour rest. Started with a 6 pound brisket flat from Publix...

Too... much..... bark...... Nope, Google can't find a definition for that phrase. Must be a typo.

Meat near the bone-in bone can frequently be dark, but I have never seen green. And it certainly wouldn't affect the taste of more "remote" meat. I'd like to see some pictures if you are unlucky enough to have this occur again.

I have always sworn by Chris's recipe on the website, which indicates "You want the WSM to run as hot as possible." It also indicates "If you can run the WSM even hotter, say 350-360°F, you may be able to shorten the cooking time even more." So I wondered.... what happens if I open it all the...