tony b

Killer looking burger! And homemade buns, too - dah-ham!!

Nicely done!

Nicely done, everything looks super tasty!

Another awesome cook, Bosco! I scored some bison ribs and have been wondering what I could do with them, hmmmm?

WOW!

Thanks for doing this and posting the results, Charles. Hope the Meater comes through so we have a good way to monitor temperature during rotisserie cooks.

Nicely done. What great friends, too.

Do a forum search for "bend test. " or go over to Amazing Ribs (Meathead's) website and see the pictures there. That is the best way to tell when ribs are done.

Nice birthday party dinner. Serious mess of ribs.

I do it just before I put the pot into the grill. I am concerned that if I do it too soon and it starts to dry, when you pick it up and move it, the seal will crack.

Nicely done, sir.

Excellent braised beef cook. Break a leg in the Challenge.

Beautiful ODK. Jealous. Welcome to the Obsession from another former POSK owner.

Beautiful ribs.

Wondering if you could make a connector tube between the Guru fan outlet and the cold smoker air inlet to be able to use both at the same time? Let the Guru control the airflow like normal. Only concern might be keeping the smoker chips going if the Guru fan didn't run often enough.

Sure, blame the wife. See how far that gets you - LOL.

Another great MacKenzie cook.

Welcome to the Obsession. Can'twait to see more pics of it in action.

Just sayin' you better check on what you use first to make sure it's safe for food. This is the company that makes the pink butcher paper that I use, so they have a vested interest, I suppose.

Just make sure that it's really FDA approved for food safety. http://www.oren-intl.com/blog/bid/265736/Are-You-Using-100-FDA-Approved-Butcher-Paper

Think Playdoh consistency. Just like bread dough, if it's too wet, add more flour, if it's too dry/dusty add a splash more water. The keys that I've found are to make sure you've mix them thoroughly (no lumps) and to give the flour time to absorb the water before piping it out onto the lid. Just a couple of minutes seems to do the trick. Just another one of those things that comes with a bit of practice.

Have you ever used an injected marinade? I use Butcher BBQ's in both my butts and brisket, usually overnight, then dry rub the outside just before going on to build the bark.

Brisket is the hardest BBQ cook to master. That's why we are so in awe of Franklin. So, don't fret that yours didn't come out as good as his. Mine rarely do either and I copy his technique to the letter. He's just got the magic touch. Couple of thoughts - 5 hours is quite a while to hold, but shouldn't have dried it out if tightly wrapped in foil/blanketed in cooler. Franklin uses Prime cut, so he can get away with trimming off most of the fat cap. I usually have Choice, so I leave more fat on mine. 185F was a tad late to wrap in the butcher paper. My money is on that one for causing your meat to come out dry. The goal is to catch it just coming out of the stall (165F - 170F). Not sure that the basting helped at that point.

@skreef - nicely done, Susan! Break a leg in the Challenge, kid!

just an add-on thought about the flour paste/foil. The lids on most of these pots are not very air tight. The idea is to starve the smoking wood of oxygen, so it smolders and not burn like your charcoal is doing outside the pot. (Check out the "after" pics - you basically made some hardwood lump charcoal.) I forget, but someone modified theirs with a bolt through the middle to secure the lid that way. While that should work fine, I'm OK with the flour/water paste method. A tad messy, but simple and works great.