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Thanks BW. So most places just reheat em on the pit?

I have not posted here in a while but I still read the forum and still fire up my cookers. I remember when I was younger eating sausage at bbq joints in Texas, mainly a place in Alvin Tx. I understand that sausage is cured and smoked at low temps for a long time, but how do they do it in bbq...

Thanks for the suggestions gents. Bigwheel do you not foil your ribs? I cant tell a difference in taste, just the foiled ribs get done a little faster. Thanks

Gonna be cooking for around 25 people on May the 8th. So I planned to buy enough meat for 30 people. Its going to be butts and spare ribs. Now I am not sure on how to figure up how many punds of boston butts thats going to be needed and how many racks of spares are needed. Hoping someone can...

You remind me of the dad on Sons of Anarchy......Any one else think so

The brisket turned out great, real tender, good smoke ring, everyone loved it. We had all kinds od finger foods tonight. Hope yall enjoy the pics. I guess this is the point? We just cut it in to hunks

Well gents it passed the poke test, well atleast I think it did. Its been sittin in the cooler for almost 2 hours. Heading out to the parents house and I will get some plated pics for yall hopefully tonight or tommorrow. I want to wish you all a Merry Christmas and ask you all to pray for...

You have corrected me once again. I had the therm in the point???, not the flat, I moved it to the flat and the temps were lower in the flat.

Goin in the foil, I got my therm in the fattest part of the brisket, but I am gonna go by the poke test this time.

Well I made up my "Mop" sauce that Mr. Bigwheel linked me to (good stuff, but I left the salt out this time) And a sneek peek for you hungry ones I had a heck of a time with the UDS this morning, it was sittin at around 225 for the first 30 minutes, well I went inside for about 30 minutes...

Chimney goin at O dark 30 Brisket was rubbed with Lotta Bull Red Dirt (sorry no rubbed pics) Brisket in the smoke Neighbor cut a huge apple tree down, score for me, I'm gonna get the rest of it today Well thats all for now. I will post more pics as the day goes by. Merry Christmas

Thanks gents. I will fire it up around 4 or 5 in the morning. Will post pics as I go along :)

Got a 11 lb brisket. I figured I will start cooking tonight, we are gonna eat a little after 6 p.m. Christmas Eve. What time do yall recommend firing up the UDS? How long can you safely hold a brisket in a cooler? Any help would be appreciated

Just smoke at what ever temp you normally do, My UDS and WSM usually cruise at 250 so thats what I smoke at. I usually foil my butts at 160 give or a take a few. That gives it enough time to get a good bark in my opinion. But I aint no expert I think you will find that a butt is the easiest...

Ill take some please

thanks bud, will look into the Forshner

Will do, thanks

I am cooking two butts for a family get together in South Carolina. We are leaving here tommorow at 4:30 p.m and will be there at 6:00 p.m. Gonna start cookin tonight. Should i leave the butts in a cooler whole, or should I go ahead and pull them? And what temp should I pull them off the...

thanks!!

those look dang good

Came out all right, my trimming needs practice as you all know. Made em real sweet for the wife cuz thats how she likes them. They wasnt fall off the bone but pulled clean with ease. Not enough heat for me but she likes them.

thanks every one. Bigwheel supplied the link to the knives, any one else know of a good knife set?

I watched vids on youtube on how to do it and those guys make it looks easy. Guess it would help if I had a really sharp knife. I have never done this before, they look kinda small to me. How do you know where to cut? Is the really white lookin thing the bone or cartlidge?

Thats neet little gadget. I hope its just the cold weather and not me!! :D

That is the craziest lookin burger I have ever seen, but I'd tear it up