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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...

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...

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...