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Upon further research seems like what I have here is a flat. I'm guessing this'll take 5-8 hours at 225-250?

I used to live in Belvidere and I never went here because like I didn't get it. It was in a field. I wasn't even sure what it was.

So my in-laws bought “half a cow” and this is the brisket they got. It looks like an AGGRESSIVELY trimmed packer. It weighs less than 5lbs. Is that what this is? Is it a weird flat? How long do you think this will cook for? Thinking of getting it on around 8 to be ready for dinner. At 250 that...

Same over here. Have a blue 1200. Used it yesterday to grill up some burgers for family. Been on the same propane tank for going on 3 grilling seasons now.

I used them to cook up some steaks and then to smoke a whole chicken. It seems like.....they are better but they are no way 4x the price better.

Doing smoked half chickens is easily one of my favorite things to cook. This looks great.

I've done them rolled and cut in half. I much prefer the cut in half ribs.

Did anyone else get an email from Weber offering a free 4lbs bag? Interested in getting it and putting up against KBB.

We're you following this recipe? http://www.virtualweberbullet.com/chicken6.html Because it says to use a dry water pan. However, I vastly prefer this recipe http://www.virtualweberbullet.com/chicken4.html which requires you to remove the water pan completely.

Pizzas look incredible.

I don't rinse just pat dry. Then slather with mustard and the rub from this recipe. http://www.virtualweberbullet.com/pork2.html

Apparently I never put my new credit card number into my hosting account and my account got suspended. Its been paid and the site is back up!

It was 8.7lbs and I updated the post with a cook log at the bottom. I ran between 225 and 258.

I do a brine from an Alton Brown recipe for pork shoulder. 3qts of water, 12oz of kosher salt, and 8oz of molasses. I might start playing with adding seasoning but I don't want to mess up a good thing.

The bacons look incredible. I can't wait to give bacon a try.

Wrote up a quick little post about the shoulder I did last weekend. I really loved the way it turned out. http://jimplachy.com/2017/04/08/the-best-pork-shoulder-ive-smoked-so-far/

Came for the chicken thighs, stayed for the woodpecker.

Thanks for the heads up!

There's an Aldi next to the Home Depot by me, so while I'm there picking up charcoal I'll grab some of this beef. Looks good!

I think for my next tri-tip I will definitely go with some variation of Santa Maria seasoning.