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I go with 50/50 salt/pepper by volume on brisket. Simple and delicious. I believe beef loves and needs pepper. If you want to change the ratio I would suggest applying just salt 24-48 hours ahead of time and pepper just before the cook. Salt penetrates the meat but pepper will just sit on...

Thanks, pearl! That looks like a great ride.

I'm going to ride Pisgah shortly and am looking for good solo loop or pt-pt/shuttle ride recommendations. Default this trip is solo unless there are good point-point options you recommend. Just Pisgah itself, (not DuPont, Mills River section, nor Bent Creek section). Appreciate any...

Weekend's here, I'm thinking beef ribs....what about you all?

You are right on the money here. We are all trying to keep a specific fire temperature for "as long as it takes" and the BBQ Gods throw all kinds of obstacles in our way. Use any means you have to maintain constant temp and monitor the internal temp to know when it's at meaty perfection.

To wrap or not to wrap...that is a preference. I have done all kinds of methods, but I believe the keys are two things: 1) available time: wrap (also known as "crutch") takes you from the stall point (usually somewhere around 155F to done faster than non-wrapped 2) desired bark: wraps of any...

Sounds like a trail party in the making!

It's been 15 years now, how is this holding up?

I have the Large BGE. How long depends on how long that particular piece of meat takes to reach temperature. I like brisket to hit 203F internal temp. Plan on 12+ hours at 225F for most cooks. I've had some go 18+. The most workable plan for me is to put it on the Egg around 10p the night...

Very nice find. Thank you for posting.

Last weekend's project. A 15.5lb brisket on the BGE. It rocked if I do say so myself. And I do. I've found that cooked brisket freezes remarkably well, too. Reheated slowly, I like 225F, it acts like it just came off the fire.

I'm outside. Carpe Velo.

They are wrapped in wonton wrappers. A little water on two adjacent sides and fold over.

Pork potstickers, smoked with hickory.