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Jeremiah, Where did find WGC on Staten Island? Art

I've got a pork loin that has been curing(buckboard) since 4/2 and I've got a psuedo pastrami, both soaking. I'm planning on doing them both tomorrow. The pork I'm doing to do as is. I was going to put maple syrup on it, but I'll wait 'til next time. The pastrami will be rubbed w/ pepper and...

Sat.: Brisket flat and a Butt and probably grill a few things. SUN.: Wife's family coming over, more grilling.

Art, Which supermarket is it? I get to Brooklyn every now and then to visit the in-laws. I was born/raised in Brooklyn (Marine Park area). Staten Island rarely has anything that thrills me for quality or price. Thanks. Art

I took it off @ 147 and let it sit for 1.5 hours. I sliced and made an au jous(sp?) from the juices. It had 2 fat patches in the middle. Looked like a prime rib cut when I sliced wider pieces. I tried to slice most of it thinly. I think a slicer is in my future. Boy, there's a lot of meat...

Hey gang, I have a round tip(8 lbs.) on my WSM as I type, lower level under a Butt and Spares. I'm currently at 134 degrees for the round tip. 'Til what temp should I be cooking this thing to? And should I shred it or slice it? Thanks. AJ

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brett Nix: Are there any sources for the Brinkmann charcoal pan other than online? I'm having a hard time finding any. Also, would either the water or charcoal pan from a CharBroil H20 smoker fit the...