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Stopped in at one of the Wal-Marts just a moment ago (slow day at work today...not over yet). Stopped by the meat dept. to take a look at the briskets since I've had a serious jones for one lately and low and behold...they had two packers that were "use or freeze by jan 30" marked down to $.88...

I seem to recall reading a post where someone said that they let their CB dry in the fridge overnight before smoking. And to go along with that a friend of mine asked me if I knew that I should be doing that as well. I've read every CB post I could get my eyes on here and another site and can...

I'm posting this in the jerky section since that is what I am up too. I've read somewhere before but can't find it now.....How much sure cure do you use per lb of meat again? I am using Curley's Cajun Jerky kit but am not doing the whole 25 lbs that batch is capable of. I know I can be off a...

The on - off switch on my ET-73 has failed. When I was using last time it was turning itself off and I had to jimmy it pretty good to get it to come on and stay on. Well, now it wont shut off at all. I want to contact them to see what they will do for me but cannot find a web site for them...

I was just wondering what if any is the difference between the pink Sure Cure and the blond type of cure that comes in the High Mountain jerky and sausage kits? Is there a difference in the taste or are they pretty much the same? Thanks for the help. Dave

I was meeting with one of my customers today and he was getting ready to smoke 2 briskets. He had them soaking in a brine of pickling salt and brown sugar. I don't recall ever hearing about anyone brining a brisket before and was wondering what the results would be like. Anyone ever tried this...

I smoked and two butts yesterday and after foiling them I fell asleep. My wife took them out of the oven and placed them in a cooler after maybe 3 hours in the foil at the most. The problem is that judging by what time she said she took them out I have doubts as to whether or not they are going...

We've recently moved to a home with a couple apple trees in the yard. One of them is not doing so well. There are brown spots on all of the leaves and it has dropped literally ALL of the apples already. I'm thinkin I wouldn't mind cutting it down since I already have another in the yard that is...

I've read so many posts and heard so much opinion on pre-heating coals v/s throwing in the un-heated coals and I thought the verdict was that you should pre-burn your coals before throwing them into the smoker. So isn't it a contradiction of this to place unheated coals into the smoker to...

I've been giving a lot of thought towards building myself a modest sized smokehouse for cold smoking and hanging. My current smoker is a horizontal and I aspire to hang some salmon, sausage, birds, bacon (man do I wanna do some belly!). So now that the wife and I have gone rural and have the...

All the recent threads about eye of round for roast beast lunch meat has got me pretty revved up to give it a go for myself. I picked up an eye of round roast today weighing in at just over 4 lbs. I want to keep as much of this as rare as possible, so my question is this: Should I cut the roast...

I regularly use R.O. lump and was wondering what performance differences there are between that and the new Kingsford Comp. briquettes. Does the KF burn longer? Hotter? I haven't tried it yet just cause I'm so fond of the R.O. but I'm living outside of the city now and I can get to the KF about...

I've read lots of posts about smoking chuck but couldn't find an instructional. Sorry if there is one I missed. I was thinking about smoking my first chuck tomorrow but need to know the basics before I start. Any tips or pointers to make sure it does not come out dry will be appreciated. Dave

What's your favorite way to serve up a brisket, sliced or pulled? I have never pulled one myself, nor have I ever been served pulled beef. I'm sure there are reasons to do it both ways. But what is YOUR FAVORITE? Dave

I just made up my first batch of ABTs this weekend. Man were they awesome! I used jalepenos cut in half and stuffed with a mixture of chopped grilled chicken, pineaple and cream cheese, then wrapped in bacon. I had a hunch they would be good but OMG! They were fantastic! I had 20 pieces when...

I saw in a post about some bone in NY Strips that you told the brother to do a "reverse sear'. Please elaborate as I do not know what that means....but I love me some beef so hook me up! Dave

You gotta see this! This guy is great! Dave

Got in on the Omaha Hy-Vee Boston Butt sale today. All of the butts they had were smaller in size so I bought the biggest ones they had. I've got 5 butts in the 3.8 - 4.2 lb size range. I'm used to smoking a 7.5 to 9 lb roast so I was wondering if I should foil these a bit sooner than 170 to...

My neighbor just topped his apple tree and gave me a pretty nice stash of sticks in the 1 1/2" to 3" diameter. I figure on cutting these into chunks and drying them out. Or should I let them dry first before cutting? I'm thinkin I should wash them before drying. Any thoughts on long they need to...

I've read that you are not supposed to put any smoking wood into the smoker until the meat has been in there for an hour and a half. Why is this? Dave