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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 Dave/G: Poke it with something sharp like a probe or skewer. If it is tender, it'll feel tender. The item will go into the meat with little to no...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: You'll need to test for tender. That's when a brisket is done, not at a given temp. It'll vary. </div></BLOCKQUOTE> what is the method to test...

hey guys, i will be doing my first brisket on july 1st and im a little confused about the internal temperature when its done. ive read some people say 185F and other say 200-205F. which should it be?

for ribs i use about 5 chunks of apple (they are relatively small chunks, a little bigger than a golf ball) for pork butt i use 2 chunks of sugar maple and 3 chunks of cherry (smokinlicious sized chunks) i used to do ribs with just sugar maple and i used 3-4 chunks (smokinlicious sized chunks)

i own an 18.5" and i agree with what barry said.

holy. a single 24# bag here costs $13

sugar maple is one of my favourite woods to use. my other favourite is cherry. when i make ribs or pulled pork i always use a mix of sugar maple and cherry.

i use the same rub for my pulled pork and ribs. the only difference is my ribs also get a couple coats of bbq sauce.

i recommend the weber chimney. all the other brands of chimneys that ive seen look cheap (poorly built).

how long does it take to smoke a pizza? and is 350F the recommended temperature?

my magic number for anything pork is 250-275

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott S (scooter): It's not a magazine but the National BBQ News (newspaper) comes out in print every month. NBN link The KCBS Bullsheet also comes...

is there a magazine dedicated to low and slow barbecue that is available in print? im looking for something to subscribe to or purchase from the magazine rack if i am unable to subscribe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim L.: Never heard of it. Is it pretty good stuff? Iis it lump maple? Thanks </div></BLOCKQUOTE> yes it is lump. its by basques and its sugar maple...

so today i took my mom grocery shopping like i do every week but today we decided to take a look at a chinese supermarket that we've never been to but my godfather loves this place. i was extremely disappointed with their meats, produce and grocery items but as i walked out the door i saw a...

i wash mine with soap and water after every cook (and there have been a lot over the past few months) and there are no signs of rust.

a local chinese supermarket has pork butt on sale this week for $0.66/lb oh ya... not in the windy city. sorry. i was just really excited when i saw the flyer.

i recently bought a new foodsaver v2060. i did not think i would be using it much but i use it a lot! i love this thing. i dont buy the original foodsaver bags because they are quite expensive. i use a generic brand of bags (bought 210' split between 4 rolls on ebay for about $70cad including...

i like to cook my butts around 250-275F (lid temp). a 9# butt takes about 10 hours. works like a charm.

i love smokinlicious.com / .ca