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Hey guys, I have a few questions for you Brisket pros!! 1) What temp is the flat when you guys take it off the pit? I've read 165 and 180...which one is best. 2) We aren't going to eat the brisket until tomorrow. What do you guys think the best reheating technique is? And what should the...

Busy bee Hey Ron, I'm in the online advertising industry and have been for the past 5 years. The one main thing I would say is get rid of the background. The text blends into the background so its hard to read. Also in regards to the music, I don't mind but I'm sure others do. Make your...

ATX in Da House!! Austin Texas and all surrounding areas!! Mark www.sugarshackbbq.com

That's cause you boys are northeners....Carnitas is big time here in texas. Very good on a Hard Shell with some guac, picante sauce, and a squirt of lime. Thats some good eatin Something you should for sure try :biggrin:

BBQ Spagehetti Hey you guys ever heard of BBQ Spagehetti? Check it.... http://www.newschannel5.com/content/rec ... r_nbr=2890 Sounds pretty tasty to me!

Hey guys, what are you charging or do you even take catering jobs that want to purchase the meats themselves and have you smoke them? Thanks!

Hey guys, for those of you who don't use foil on your briskets, what are you guys doing to keep it moist? Are you mopping or spraying it continually? I've been foiling for a few months now and have had good success, but I would like to have it come out just as moist/tender without foil. Any...

Bring it on!! Love to try them!

is there a reason you are going with primo over Kamado and BGE? I've had a kamado for 4 years...LOVE IT!!! Holds temp for hours!! They are having sales right now...check them out www.kamado.com

Hey you guys ever seen this thing? www.lacajachina.com I saw it on an episode of Bobby Flay's BBQ Nation. It looks like it would be fun to mess around with, while drinking a few rum and cokes.

Paul Kirk's "Championship Barbeque" is a real good one to have

Anyone out there own one of these (Cookshack FEC-100)? I'm thinking about getting one. I found a use one for $2300. If anyone has one or knows of someone who has one, I would really appreciate some feedback on it. Thanks guys!

I tell you if you are pressed for time and can't sit around the fire you can't beat these electric smokers. I call my cookshack the Ron Poppeil smoker. You just set it and forget it!

Hey before you go out and buy a cook shack you should look into smokintex. I have a cookshack and love it! But I've noticed that the smokintex is a bit bigger, less in price, and equally as good in quality. You should check out the new smoker they just came out with,. the electric model...

Yeah, I started using after I read Paul's book. It produces a nice bark. Guys, after reading the responses on this my first post...I know I'm in the right place!

Hey recently Greg had podcasts on both these smokers. Does anyone out there own one? I've been really eyeing both of these smokers, and would like to see if anyone out there has any feedback on either one of them?

Hey do many of you guys use a mustard slather before you apply your rubs? I've been using one for a few months now, and have been pleased with the results.

Hey guys, I have a SYBBQ 4 ft Rotisserie....has anyone tried a guru on a rotesserie style pit?