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I usually buy a bulk pack of 80/20 ground beef and make my own. I usually add a little seasoning 1/2 lb. patties then wrap each one individually in plastic wrap. Then they all go into a larger freezer bag. They keep well for about 6-8 months in the freezer.

I never cook to a specific temp and as I said I've never foiled before. I just wanted to check and see if foiling a flat of that size is a good idea or not and how long you think it would take to cook that brisket (low and slow)

I always do two butts, a brisket, and two full racks of ribs (usually cut in half) all in one cook. Alway get perfect results with the butts, and usually good results on the brisket and ribs. The butts are about 8 lb. each. Sometimes the brisket is a touch on the dry side and this one is...

I'm just about out of time before a big party, so I had to settle for a 7 lb. flat brisket. This will be an all day cook. I will be doing two pork butts and the brisket as well as ribs later in the cook. Everything will be low and slow (about 225-240). So my question is how long on the brisket...

I use a stone on my gas Genesis. I preheat the grill to 500 degrees with the stone on the rack. Before I put the pizza on, I turn it down to medium and use a heavy dusting of cornmeal on the stone prior to placing the dough on it. I cook the dough (freshly made)for about 2-3 minutes and then...

I don't do high heat, I usually stick to around 240-250 degrees.. Never had a problem with the pork butts, they always turn out great. Perhaps I'll start a little earlier.

I have a party every year where I cook two pork butts (about 7 or 8 lbs. each) and one brisket (about 10-12 lbs). I usually put everything in around 8:30 am and then pull it out about 5 pm. The pork butts are fantastic and the brisket is usually good but sometimes a little on the dry side. I...