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I have six racks of ribs, two 8lb butts, two fatties to cook up this weekend.

Ray Lampe the BBQ god himself is a part owner of this restraunt, the other owner is Justin Timberlake. He doesn't count though. He doesn't know how to cook good BBQ. They need the money and he needs a tax write off! Anyway, I've yet to make it in for chow. However I've read and heard great...

Sounds like you had a "twister" butt. Interesting though

Nice improvise!

My questions: if I only plan to use thermometers in the lid vents and through the eyelets is it best to use an eyelet for the thermometer through the top bracket hole or the bottom one? I would use the top bracket hole if you're not going to install both eyelets. You would use a candy...

some Q is better than no Q at all IMO

My last brisket cook was a Superior angus brisket 14.5lbs packer. I picked this brisket up and it was limp, it sagged from both ends. Cooked up damn good and tasted even that much better. I will take a shot at the hard fatty brisket cook. WITH the fat cap down of course I think I may have...

I'm glad I read through this thread entirely. I like to read others opinions when it comes to meat selection and reason behind it. I tend to stay away from the "hard" fatty briskets. I will have to check it out next cook. Thanks for the knowledge.

Great job Chris. Nice smoke ring...

great job! I love brisket and eggs in the morning. you're on track

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Schwarz: It sounds like you are enjoying your new Performer. Will there be any leftovers coming to work with you? </div></BLOCKQUOTE> I have...

38 lbs good lord!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by michele p: Sounds great Frank! By the way, the burger recipe you gave me was great too! </div></BLOCKQUOTE> Thanks Michele I shall call them...

Tom I grew up in a Italian house hold. My mother fed us garlic for snacks. Needless to say I'm very interested in this. Sounds great!! I wrote the receipe down in my book of tricks.

Thanks Kevin for instructions.

Pics are great! The problem is I have no idea how to import/upload pictures to threads.

After work today I ducked into Sams on my way home. I was in the mood for a nice steak dinner with the family. I'm at the meat case looking around and an older woman came from behind and said this is a great buy but it's only me and it'll go to waste. She hands me a 3 lb boneless leg of lamb...

Craig, I'm a apple and cherry wood lover. I use a combination of 2 oak and 3 pieces of fruit wood. Great balance of smoke to spice.

15 lb brisket was the largest I've cooked. I did have to "finess" it between the handles. As we all know a good cook know how to handle his meat!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris: I agree, Frank. I've got 4 Guru eyelets in mine and couldn't be happier. I figure, why mess with a good thing. No need to improvise when...