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I've been using Chris' Faux Pastrami results for years with pretty good results. Until last night. Had frozen two small--what I thought were brisket flats--from a Kroger's post-St. Patty Day corned beef sale. Upon removal from the cryopak, they looked like chuck or round. I thought "Oh...

Hi TVWBB'ers. Happy New Year. Bought two USDA Select (<<GASP>>!!!!) packers and separate the flats from the points. Used one flat for a braised Jewish brisket on Christmas Day and the other went into the Michael Ruhlman's pastrami cure out of his book "Charcuterie." 1 Tbsp coriander powder +...

Why does it have four holes near the rim on one side?

Hi my TVWBB friends. The missus asked me to chronicle the downstairs freezer's belongings; I was thrilled that I found an 8.5 lb bone-in Costco butt. Made a dry rub on the fly. Hmmm, there's some Montreal steak seasoning--2/3 c. that. 1/3 c. paprika. 1/4 c. each chili powder and brown...

I did some yummy burnt ends but overcooked them.

Just a brined yardbird on Performer with Mediterranean spices and accompanied by Greek rice and grilled veggies. Indirect running about 450. Topped off with a strawberry rhubarb crisp. Hope all the dads had a good day like me. Cheers

Quick post about a recent cook. Full spareribs. The only thing I trimmed was fat and the brisket bone (which I should have saved for Sunday gravy!). 2/3 CBP + 1/3 kosher salt. 5 hours over mostly cherry with a little hickory. No foiling. (Remember, kids: When it comes to smoke wood, more...

Let's see that faux pastrami piled high atop fresh rye!

Had a group tonight so thawed an 8-rib Rack of Pork. Rubbed on a thin layer of garlic paste, followed by thyme, rosemary, S&P. Performer was rock steady with 360 indirect temp. KBB with a hunk of applewood. Took an hour and change. Meant to pull somewhere in 140-145 range but got...

Had a CAB 15 lb packer in the fridg wet-aging for awhile and decided to do an overnighter with no precip in the forecast. Low's in the lower 30's but crystal clear. 50/50 Dalmation--Kosher & CBP My 3:30am navigational beacon (Tru-Tel) Looking good about Hour 9 Leftovers tonight (I wish...

**NOT** a Cuban. A real Medianoche with sweet egg bread. You can't buy one in my town. Maybe a passable Cuban but nothing with that wonderful chewy, sweet bread with a crunch on it from the panini press. I'm now at the point of borrowing a press and making the rolls myself. Either that or...

Was lucky enough to fill my "speed goat" tag with a handsome ivory-tipped buck this year. Thawed two small tenderloins, marinated for 3 hours and grilled. Really delicious. Antelope backstrap/tenderloins are some of the best meat I've ever grilled. Seriously. Sorry for the lack of...

In the brine (Ruhlman) for 3 days. Over hickory, cherry & apple. 175-200 in WSM. Took about 5.5 hours to get to 150 internal. Prettiest batch I've ever produced. Eager to try! $2.25/lb up from either $1.60 or $1.70/lb last fall. What's going on with pork prices?!?!

27 lbs. just came of 18.5" WSM. I use two Ikea SS pot lid organizers (which accordian); they hold six pieces each. 27 lbs. is three Costco (Swift) pork bellies, each quartered. Like with ham hocks, I like to do them in batches. I had the bacon curing in the fridg for 11-12 days, flipping...

I was raised by Depression Era parents, and we never let food go to waste. If that meant every night for a few nights (e.g., Thanksgiving), that's what happened. I always kind of liked it (but bean pots could get a little boring). We've got two grown kids, and I heard one of them say Friday...

Split a case of 30 lbs. (15 hocks) with a buddy. Used the Ruhlman brine (sans pink salt) again (3+ day soak), and put in WSM for 3-4 hours at 175-200 until 150-155 internal. Sealed in 8" FoodSaver bags. Hickory/apple blend. One layer of unlit with 1/2 lit chimney to begin. Left vents at...

Over pecan and apple. 325-350 at the grate. Dry, foiled pan. Two lit chimneys of KCB (which I don't think are worth the extra money) over a layer of unlit. Used an entire bag to keep temps up, as well as needing to prop the door open for the entire cook. 3:45 to 165 in the breast. People...

I have an aftermarket cast iron grate on my Performer. Since the grill sits out all winter (under a cover), I've taken to winterizing the cast iron grate with a heavy application of cooking spray. Seems to work alright. Anyone else have a tip on how to prevent rust?

Cooked six racks of BBRs for a friend's party today. I laid down about a 1/2 ring of unlit KBB with one 3"-4" dia. hunk of cherry. Added a full lit chimney atop it for what I call a Modified Minion for a Modified BRITU. Had about 3" of water in bottom of pan. Had to open the side door a few...

The last brisket I cooked was a Costco Prime using the BP method and it was a big flop. So, after cooking many a brisket, I had--for the first time--a little self-doubt. I volunteered to cook one for a friend who is laid up, so I bought another Costco Prime (16 lb. untrimmed, $2.99/lb.) and...