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I made two slabs of BRITU pork back ribs today and they turned out excellant! My wife and I agreed I couldve used more seasoning next time (all that chili powder scared me) but they were really good anyway. I used several chunks of hickory and finshed them with a Emeril BBQ sauce. Otherwise I...

i agree. smoked meatloaf is underrated. what are the green pieces?

i mustve got a special one. i can go just about 24 hours on one load of kingsford. about 12 lbs of meat. i set the vents and never have to touch anything. it hovers right around 240. i only use about 10 or so lit coals and put the meat on right away. it takes a hour or so to come up to temp...

i really like the flavor of mesquite and hickory mixed for smoking ribs, brisket and shoulder. if im grilling rib eyes with charcoal, ill add some mesquite pieces right when i put the meat on.

i dont worry about it. i dont think it makes that much difference.

mmmmm i just had a late night snack. everything turned out good. i didnt get anymore pics cause we were too busy eating. this is the first time ive done a picnic roast. it turned out alright. lots of nice little nuggets of pork goodness fell off it.. im going to do a whole shoulder next time.

ive got a pork picnic and a small brisket on. later well put a split chicken on the grill with some corn on the cob.

alright. another MN member!

i put mine right on the grate.

hmmm. i NEVER have a problem using 1 sheet of news paper. why would you wrap one on the outside? that totally defeats the purpose of the 'chimney'. you need that air intake to draw the heat up the center and thru the coals. fire on the ouside will do nothing. it really doesnt take that much fire...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jack Straw: It may not be dense enough to keep temps down. <HR></BLOCKQUOTE> Thats what I was thinking...

Matt, Thanks for your services to the greatest country on earth! I vote for Brisket! BEEF!

That is a beautiful turkey! <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Finney: Or roll it around on a very hot grill. <HR></BLOCKQUOTE> For some odd reason that made me laugh out loud!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Serra: when my eyes refocus and I just stand outside there and look at the smoker and say "Boy that was fun yesterday". <HR></BLOCKQUOTE> LOL

updated pics. hands down best brisket ive made! best smoke ring. people were picking from the platter as i was cutting! everyone really liked it. http://home.comcast.net/~bdg2/bbq.htm

Interesting. Is this similar to enhanced meats?

here are pics but i cant get the full size to work. comcast + beer = http://home.comcast.net/~bdg2/bbq.htm

Hey guys, Ive got a 5 lb boston butt and a 4 lb brisket flat on tonight. My Dads side is coming over for lunch tomorrow. Rubbed them with mustard and kicked up Billy bones BBQ rub. Just added some wood (Hickory, Mesquite, and apple)and all looks good. Ill be up till 1 at least drinkin...

I like bloody marys for breakfast myself... Pics!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: I'm already whooped so I'm hoping the WSM does its magic and keeps a nice steady temp for me. Any other weird Thursday night smokers? <HR></BLOCKQUOTE> Ha ha. Ive had a few hombrews...