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lmao the last thing I would have done is say, "Ok, keep it going! I'll be right back with the camera!!" But yeah, I know how much fail I have at not getting ANY pics. All I have is pics of some french onion soup that I made :( Lazy bbqer is lazy and he started a fire.

So this weekend, I decided to smoke my biggest butt, about 8.97 lbs. Decided for the same ol same ol and went with my usual seasonings along with the brine. For those who have asked about the brine and what it does. It #1 imparts flavor. Namely salt and molasses. The salt goes all the way...

Awesome! Thanks so much!

Emeril? Yeah, Alton Brown is one of my culinary heroes. That man knows everything about food, it seems.

This is very true. Stock these hot plates don't really get hot enough to get you over 200 degrees in the pit. What I did was take off the bottom plate and a few other extremities which helped it fit in the pot better. Also got some of the wiring out and wrapped up the sensor in tin foil as...

Just a hot plate. No flames actually start. Just wood burning without flame.

Hard for me to understand how you cook low and slow directly over hot briquettes. Was going to aim for a 250+ temp at indirect heat.

Ok, now that I have pulled pork and brisket under my belt, I am moving on to the next pinnacle of BBQ, baby back pork ribs. I have been in love with the Rendezvous ever since I went there, so I am going to want to charcoal smoke ribs. Going to be using my smoker with a healthy mound of...

Cooked it on this: I cooked today, so here is the update. Got an app 4lb brisket with as much fat on top as I could get. Coated it with brown mustard, a sprinkling of Worcestershire sauce and covered with whole cumin, chili powder, garlic salt, onion salt, paprika, black pepper rub...

Those look fantastic.

Bump. Desperate for knowledge.

One final question. What about a moisture pan in the pit? Something filled with jus or mop to hydrate via steam during the cook?

Unfortunately I don't yet have an injector. Perhaps for the next brisket. Just gonna try for purist on this one and see how much of a difference it makes. Plus I am kinda broke hehe.

Excellent advice. This will alter my plan dramatically. Going to smoke at higher than 200 for sure now. Gonna try 225-230 with no mopping (if I can).

Tried this recipe. Loved it. Get one Boston Pork Butt from the supermarket. Untrimmed (nice layer of fat on top). Take it home. Get a small cooler (about big enough for the butt to get lodged in), a decent scale, a coffee grinder (new and unused) Take the cooler and fill with the following...

Cool! I understand from the moisture standpoint that it isn't necessary. Might it be for flavor? Thanks SO much for your input and help, Tri Tip

Ok, so far I have smoked and bbq'd exactly two things: two pork butts. For info on what I am using and what I have done, look here: http://www.bbq-4-u.com/forum/viewtopic.php?f=2&t=21674 Now, onto the brisket. I have had beef brisket only one time in my life, at Sonny Bryan's in Texas (the...

Hey everybody. I am just getting into the how and the to of bbq as I have just assembled my own smoker from gardening supplies per the Alton Brown method. I am sure you are all very aware of this, but for some who may have missed it, I'll go over how it works. Parts are: A large terra cotta...