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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.: You didn't say if you were asking about loin backs or spares. I'm most familiar with spares. For prep, I always remove the membrane from the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeffr hode: Don't let your Meat Loaf This weekend I didn't have much time but still wanted the taste of a smoke, so after coming across a recipe in...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Willis: So I got my WSM about a week ago and I couldn't be more pleased! My first cook was some sausage ( I figure start with the basics). Next I did a chciken and it was one of the best I've ever had...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom Ferguson: Seems I can't get ahold of a Non-Enhanced turkey breast anywhere in my area for some reason. I really was looking forward to doing a honey-brined breast. Is there any way I can brine an...

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I do spares cause I'm elcheapo! Oh yea, they taste good to. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe: It looked like a Char-griller brand off-set smoker. Almost got one of those, but, between them and the brinkman version of that one the reviews were horrible! SOOOOOOOOOOOOOOOO happy me gots...

Popular method seems to be foiling near the end of the cook. Does this not make yalls brisket take on a "pot roastey" taste and texture? Mine seems to loose some of its smoke flavor when I foil. I can do pretty good with pork and poultry, but brisket seems to be my nemesus! Jim

Hickory is my preference. I went to Sam's today and bought my fourth brisket. Gonna try separating the point and flat before cooking this time. They had lots of them. Must be stocking for the holiday weekend. Also bought a 3 rack cryovac of spares. 2.17 lb with the breastbone off. I can get...

Doug P, I have done that many times. I've been lucky! I keep saying to myself, "I gotta stop doing that", but I haven't yet! I do recommend adding handles to the middle section if you insist on doing this squat! (something I haven't done myself) Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by T. Wyatt: Thanks Bryan...the Horseradish sounds good. Does Brisket re-heat well without drying out? <HR></BLOCKQUOTE> Best use for reheated brisket I've found is open face hot roast beef sandwiches...

I have cooked maybe 3 briskets so far. I'm a pork and poultry fan I rekon. The briskets have been good though. I seem to have alot of waste in the point end. My bunch won't eat nothin but the flat end. Too much fat still in the point for them. Should I separate and continue to cook the point...

Bryan, I have yet to find a sauce I like any better than Head Country hot. I'm sure there are some AS GOOD, but none better for my taste. Their dry rub is hard to beat as well. JMO, Jim.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.: Jim I would guess you have Sams in N Ala. I'm in the Fla panhandle and I saw tri-tip steaks in our Sams, but didn't get any. Seems like they had a "rib-eye price", so I got the rib-eye instead...

Not sure about the iodized vs non-iodized thing. I would use kosher instead. Easy on the salt cause ribs are thin. Not much meat mass. I've used regular ole' honey and it was just fine. They may be a difference, but I'm not sure I could tell it. I've gotten away from the BRITU because I have...

I was just reading the cooking section on tri-tip. I gotta try this. My wife is a steak lover, so I'm sure she will like it. What degree of doneness was it @150 degrees? She cannot stand beef too rare! Medium well is about what she prefers. Jim

I've also wondered about this cut. How was it? Was it like a brisket, or more like a steak? What is the cooking time? I've never seen one in the markets here. Guess I'll have to go to a butcher to get one. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: Even simpler is to "cuff" the top of the bag before inserting whatever into it. Then, when you unfold the cuff, the seal is nice and clean. <HR></BLOCKQUOTE> Great minds think alike...hehe! Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe: Jim, I'm offended you used the word "shingle"!! <HR></BLOCKQUOTE> OOPS! Sorry! Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom Raveret: i have a hellof a time getting those things to stay closed whenever I use them for anything witha rub on it. Anyone else ahve this problem? If any of the rub gets in the track they just...