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KCBS doesn't care so much about common words. It's similiar names. Majority of teams had Smoke or some variation on it. KCBS wants teams to add your hometwon or state to the name to distinguish it from all of the other teams that have Smoke in their names. ie Iowa Smokey D's added Iowa...

Nah, all good Dale. I probably used the wrong smiley face! Heck the way things are going in KCBS, folks can use my name all they want! I need ToY points!!! lol see you in Louisville!

any one good running?

I didn't find anything funny about it!!! my suggestion if you like a certain name, then add your state or your hometown to it. I know that KCBS is trying to steer teams away from Smoke, Smokers, Smokey or any names that are similiar like that. Scottie cancersuckschicago.com <BLOCKQUOTE...

that is a packer. The second picture shows you the fatcap and the point... If you look at the top right part of the second picture. That meat that is showing is part of the point... And the IBP plants do not do flats. That is a specialty cut and they don't do those... (I get all of my meat...

I bought a couple of pallets from Candy (BBQr's Delight) in the spring. Prices have gone up slightly, but still a great deal. I wan to say they were $16 for a 40# bag to Chicago... that was including shipping.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Jeff, I guess it is best that I say, I will agree to disagree with you on this subject. </div></BLOCKQUOTE> He shouldn't be judging if he...

I've cooked a few of them. I cooked it at a temp around 200-225º. I foiled when it had good color. My guess would of been in the 155-165º range.... these things dry out quick and become overdone in a hurry, so just watch them. A very unique tasting brisket...

This only has to do with the size. they also have large and those are what we would call Bronto spares. Coming from large sow pigs. If you are cooking comps, I would suggest a medium spare. Light are too small. Mediums you can sometimes get the larger bones, so just watch for that. them...

Let me guess... You're a Packers fan too???!!!! ***This is meant as a joke...**** But me personally, I'd rather have people say stuff to me directly, than say it behind my back... So if that's a fault...

I've had real good success and find that their quality is outstanding. Plus they give you free shipping... Maine Grilling Woods

Then instead of using the form, use the probe fromt he thermometer. You want it to slide into the meat with no friction. Like sliding it into butter... Once you learn that, you won't need to use a thermometer anymore...

I believe that it will break down and also flavor brisket by wet aging. I've done a lot of side by side taste tests and those are the result that I found...

Does smokinlicious offer free shipping like Maine Grilling Woods do? That is a huge plus, when ordering bulky items like wood chunks. Especially if ordering the 50# box of chunks.

I got the big box. Maybe 45-50 lbs? Also got a sampler box, which has maybe 8 0r 9 different varieties fo their woods. I recommend this one, as it gives you a full sample of their products. Also got some of the smaller bags. I think they are 4 or 5 pounds? the chunks are all pretty uniform...

I will say, that when you open a bag or box of their wood. It almost overwhelmes you. I was amazed how sweet smelling the cherry chunk box I just got. Even the little sample packets with 3 or 4 chunks in them are awesome smelling when you break them open. Good wood up there in Maine! Scottie

I've always found that once the rub adheres to the meat, you don't have any problems with it washing off. Now if it didn't adhere, I sure wouldn't be throwing it into an aluminum foil bath with a 1/2 C. of anything. I also do not put that much liquid in my foil. While I do not reduce, mine...

Why meat side up? If you are trying to impart flavors, shouldn't the meat be in the juices or flavors that you are trying to impart? As loin back ribs curve, no meat will be in the flavor? FWIW I always put meat side down in the foil. That is for spares and for loin backs. As I believe that...

I've use their wood. It's awesome product. THe chunks are perfect size and very consistent. Talk to Dorie and tell her that Scottie recommended you. She'll take care of you. Just a great person too. Try their planks as well. Those are very cool product that they have. I also don't think...

Maybe I am missing this whole concept of butter. But why not use the fat from the brisket? It's already in the foil. Why use a second source of fat? I mean, the fat from the briskets, taste like... Beef... For the record. I have never added any butter to my brisket. I've managed to cook...