<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Kit, Maybe give Humphrey's a call and see if they have a distributor in VA near you. I love this lump, and been using it for 5 years now. Semi easy for me to get, drive 35 miles one way, once a year, and bring back my supply. Nice people to talk to. HTH
Humphrey Charcoal Corporation
P.O. Box 440
Brookville, PA 15825
(814) 849-2302
EDIT: Not sure if you know about this site, but maybe you can find something in your area that you like.
Link to the Whiz for you </div></BLOCKQUOTE>
Thanks Bryan, I'll give it a shot. Always in the quest of the Holy Grail of charcoal (or at least, MY Holy Grail).
Even with the varying temp (200-260F was the max variance, but it mostly stayed in the 215-240F range) the brisket came out absolutely incredible. I think the combination of a coffee based rub applied with a mustard/pickle juice/Tabasco slather, Coca Cola marinade used for basting(from a Paul Kirk recipe) and turning at the seven hour point all contributed to the outcome.
I used 3 Eyez Rub on two beef ribs and Diizy Pig Red Eye on the other two. Basted them all with the Coca Cola marinade, and I finished two off Stone Brewery Smoked Porter and Pasilla Pepper Sauce and one with The Crazy Rednecks BBQ Sauce. The most memorable comment at my bike shop on Sunday afternoon? "OMG, this is like candy!! But it's meat!! Sweet, smoky and spicy!! If you were a chick, I'd have to marry you!!" It feels great when people actually appreciate your work and even better when they enjoy it and ask when the next cook will be.