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Check out the MEATER, now that it's shipping. I have the Block, and love the ability to link to it from a web browser and watch the smoke.

Amazon Item B008HCDQT0

Nicely done, Buzzy! I actually live here in the original home of the sauerkraut ball, and have seen some fun sauces at local restaurants. I'll gather a few for you and post them up. One I seem to recall was a thousand island-like sauce that had some extra kick of what I believe was...

You're dead on. I believe it is the Hungarian population here in Akron who are responsible for this masterpiece. I am considering smoking up a pork butt to give this a new spin. I think the Menches Brothers (renowned vendors of the world's fair midway who also created the waffle cone and the...

Thanks for all of the suggestions, all! Since I had to substitute some canned tomatoes for the paste, I used their acidity and earthiness to fortify it a bit.  Came out great! Jimmy, I've added the Shaoxing to the shopping list, and will try a good porter sometime as well.  Thanks for the tip!

I've done that before, but really like the little extra something it adds.  If all else fails, though, that's the way I will go.

Merry Christmas, folks! I'm hoping JimmyJ himself might weigh in on this one as well, but I'm looking for a red wine substitute for the au jus.  While I love the flavor it adds, my wife has started a new medication and a compound in the red grape skins (assuming something in the tannins) causes...

Good Luck!  Chef Jimmy will never steer you wrong.  +1 his technique for cooking the meat in au jus to get to the higher temps.  I use that one for my daughter and she loves it.

Hi folks! I have two friends moving to Greenville, SC, one of whom worked for our local butcher. They are looking for a good butcher in the vicinity of their new hometown. Any of my southern smoking brethren have a recommendation for them? Thanks in advance!

Looks really good!

Sorry, guys. Got it finished up just in time for guests.  By the time we got it all cleaned up for the night, I crashed hard. Here's a view from about 2 hours in. You can already see it developing some nice color. Here's a view around the 10 hour mark. I ditched the drip pan because it was...

Check the depth of your probe to make sure you're in the heart of the meat.  I have two in my brisket right now (one in the point, one in the flat), and one of them was registering abnormally high.  Must have tugged out either when I put it on, or when the meat shifted as it warmed.

Looks great!

Looking forward to some pics of the outcome...provided Dorothy and Toto don't show up to your lightning show as well. Stay safe!

Lol...I knew it! I've spent 25 years in IT myself, currently as a manager in network engineering for a major bank. Old habits die hard.

Glad to see I'm not the only one who writes up a project plan for their meat, lol! Looking good!  Keep us posted!

Ok, ok...so I am not going to war with vegetarians.  However, I am celebrating freedom of meat expression today!  Kicked off the morning at 4AM with this 10.91# beauty: Other side: Did a little trimming and scoring, then added the rub: Foil pan to catch the juices: And it's on!

So sorry to hear about your dog!  Our poodle mix participates in every smoke I do. Looking forward to seeing the results of this smoke!

+1 this You want the smoke to kiss the meat as much as possible until somewhere around 155-160 IT.  If you're planning to wrap it, a good foil wrap works (known commonly as the "Texas crutch") once you're above that range, and will cook it faster, and then you can finish either back on the...