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Can someone explain the difference between corned beef and pastrami?

Has anyone ever done a beer-can turkey? Like maybe a big can like a Foster's?

I have watched all of the videos. I know how to trim ribs. Will someone tell me if there is a difference between KC and StL ribs? I have lived in KC my whole life and have never been to a BBQ joint that cut them down at all. Most leave on the membrane. Is this just a comp. thing?

I am interested in building a permanent smoke house. My great-grandfather had one on his property, but he is long gone to his reward and cannot offer me any advice. Does anyone have any insight or ideas on how to do this?

I know I sound pushy, but I can't remember how I get reviewed for advancement. If you are the boss I invite you to review my posts, and/or query me. I may not be up to OTBS standards, but I am trying and willing to learn

I played in a charity golf tourny today. All the beer was free. I got home and got a 9 pound brisket on about an hour ago. Sounds good so far huh? But I worry that I will not be awake when it is done!!!! Free beer is too hard to pass up.

I have been on for a while, and just never got here. Louisburg, Kansas, and use an offset Brinkmann smoker. I am by no means a pro, but I have done this for a few years. I have to admit that I have learned more here in the last month than I ever knew before!

I know this is kind of general, but how do I keep deer (or venison as you fancy educated folk call it) from drying out on the smoker? I am a little scared about undercooking it, but I don't like how I always get it to come out like shoe leather either.

I may have got it! After 10+ years, I may have got it. (I fully expect every other rib smoker to argue!!!LOL) Using the 3-2-1 method, at the last hour I basted the top (meat side) of my ribs with a mixture of equal parts honey and apple sauce. I believe that I may have made the best ribs of...

Ok, I know you guys are tired of me telling you that my teen-aged son is gone so I can't post pics. But tonight he is home (miracle of miracles) and I will have him put some pics on here. Here is what I have learned and what I am doing different. I rubbed with mustard and my rub first, using...

Well, I bought a slab and will try rubbing them with mustard before I put the rub on. Heard about it here, so I thought I would keep you folks informed of my progress. Not doing it tonight, but tomorrow I will let you all know what happens. Happy smoking to you all!

I don't know the rules yet, are we allowed to give the name of our favorite butchers? Thought I would spread the word in my area of a place I have had great luck and service with.

Please explain this to me, are we talking about a log of ground sausage (aka Jimmy Dean, etc...), or large link sausage (Kielbasa type). I am just outside of Kansas City (the BBQ capital of the universe) and somehow slept through this...

How many of you trim your ribs? By trim I mean turn them from KC to St Louis style? I trim mine if i need to get more than a couple on my smoker, but I think I actually prefer to have them KC style? Just a conversation starter.

I can only assume that this has been covered many times, but how does one progress form a newbie up through the ranks to a Knight of the OTBS?

I am thinking about making a wet rub w/ applesauce. anyone have experience with this? and do you think to applesauce will scortch?