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although I'm not in my right mind I actually cut this one in half, cut the tail off smoked it later and made chili IIRC :) intention was to show the American brothers what some of us up here in the land of 'WTF is a brisket?' have to put up with sometimes :) oh yeah, Jim Minion thought it was...

Canadian brisket: :lol: wish I had a chance to add that to that thread that got closed I'm Canadian BTW Backstory: I called a small processor in the country near my home and asked for a packer ..... long dead silence .. ok, I want the point, flat, fat cap and it should be in the 12-14 lb...

There's a 'Silver' version, similar concept to Weber silver kettle, Keg coming next near at a better price point. No shelves, cover or CI grate (crappy nickel plate lower grate), not hitch adaptable, cheaper 'cart'. Charcoal finish. Current model BSK 'gold' remains same, getting 304SS hardware...

It's been renamed Big Steel Keg (BSK). Trailer hitch will now be an option instead of standard. A cover will now be available for it and the color has changed too (no longer silver but bronze). They have been promising a diffuser for indirect for 6 months now but it keeps getting delayed for...

Seen some that sure look GOOD, like this Wagyu brisket, I'd love to try one of those ...

That guy couldn't have made it on a tricycle Pretty painful to watch, I coulda been the star of movies like that in years past :oops:

Oh yeah! looks great Puff, nice pics the cooked butt pic (3rd down) should be on the cover of PP Monthly ... or something :)

ya, Larry I think you got pwned by someone with some Conflict Management training :) where's the compensation!!!

A guy I know from Regina, Saskatchewan ihas been doing comps a couple of years now. He was having a helluva year, winning GC at 4 out of 5 comps, then he went down to the Royal. On the way back he lost his pit, here is his account: He has a forum post about it HERE if you should have any info...

Looks great! I could go for a plate of that right now so you just browned the dry pasta a bit? did you notice a flavor difference?

That's awesome Larry, real happy for ya!

It's true I tell ya, it popped up: Here and Here and Here and even Here :lol:

When I saw the thread title I thought it was gonna be about some guy claiming to be handicapped and selling off his rub recipes to pay for a new chair lift ... then you get the emailed recipes as promised and they suck, clearly not the bottled product the guy was selling. What, you haven't...

I think this is common enough here to qualify: A Canadian burger often features cheddar (not processed), back bacon (Canadian bacon) and sauteed mushrooms. With or without l&t, onions, pickles, mayo, ketchup, mustard.

and loaded with real butter for me! they look great man

Chapter 2 of his book will prolly say not to use temp probes or you'll drain all the juice out ... Chapter 3 might say to only ever BBQ at 225ºF somewhere around Chapter 6 it will tell you sear steak real good to lock in the juices

I'd eat that .... what did ya think of the olive wood? I have a bag of those Maine Olive chunks, not cracked it yet though

BBQrs Delight makes Black Walnut pellets, black walnut can't be that bad

Looks great Scotty!. I can relate to the burnt drippings smell, and dark bark. A couple small spots on my HH butt where the meat was hard maybe 1/4" thick ... like the corners closest to the water pan edge vertical. On the upside though the product was so moist and tender the leftovers were...

I finally tried a HH pork butt and the results were great! As good PP as any I've made. The butt was ~8lbs, nicely trimmed, still a nice fat cap on it. Put it on at 10:15am, wet rub brushed on. Dry rub + a little cider vinegar and worcestershire, 2/3 ring unlit lump, 1/3 chimney lit + 4...

Hell YA! Looks great

Bark to me has two components, dried out meat and the sugar and spice. Well the outside was tasty, but not like bark from a heavy spice & sugar rub. This had only a thin layer of dried out meat, it gets thicker on the low n slows IMO. I was happy with the results. I didn't trim the packer at...

Scotty: ya, mostly cold, was on the counter (from the fridge) less than an hour when it went on DJ: brisket gravy? I made a flour gravy from drippings from the foil, defatted about half the fat off, added a little onion soup base (none of the onions) to bump the salt level a bit BW: 100% pure...