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resurrecting an old thread as i'm really curious about trying this out. what inspired me was trying some some thick cut bacon that i thought were fantastic at some well-known nyc steakhouses(old homestead and peter luger). i thought maybe i could do as well or better with the wsm. now to my...

thanks for the great ideas fellas, but i do have my heart set on making sandwiches with it. don't really wanna do any more work, except for cooking a bit longer. i like chili, but don't feel like doing any more cooking after smoking. being just outside nyc, i'm a real traditionalist when it...

after having done 2 successful hight temp whole briskets, i'm sold on the high heat method. however, i feel that the point seems to retain more of it's fat over a traditional low heat brisket. even still too fatty to pull for sandwiches. i know most of you guys don't do this, but i'd like to...

the packers were roughly $18 for a 12lb choice. maybe a few bucks more for angus. the only beef back ribs i saw were in boxes, so didn't really get to "see" them, don't remember what the prices were for those. come to think of it, can't remember what the prices for the short ribs were either.

i was walking through the meat section at my local restaurant depot and came across these beef short ribs and was very intrigued. i've seen some like these on some other threads but no one seems to give any definitive way as to how to prepare and cook them. for this coming 4th, i'd like to...

Mike, I know it's been a while since you first posted this, but I was curious as to how your short ribs turned out? I'm considering doing a set next weekend as I have access to one of the local Restaurant Depot's. Seen some nice racks of short ribs and beef back ribs (whole of course at a...

if you can get a hold of a membership(you may even be able to get one through your church), restaurant depot may be your best bet. they have the cheapest prices i've seen, including compared to bj's and costco. they've got locations in kenilworth and south plainfield.

i was actually going to ask you about that. thanks again kevin.

excellent kevin! that's exactly the feedback i was looking for. i'm starting to get pretty excited as this is my first cook of the season.

hi folks, yet another newbie to the board. i've done a few briskets using the traditional long method, still haven't perfected it, but have had some turn out very well. i've now been reading about the high temperature briskets and this has me intrigued as it saves a lot of time. after having...