Hey guys, I just purchased meatheads book so I’m redeeming the coupon for the club. I have a 26†Weber kettle as well as a pbc. I started bbqing about 10 years ago with a few hiatuses in between. Everything I’ve learned of outdoor cooking has mainly derived from amazingribs.com so I am grateful. I’m currently testing out different charcoal (I’m about to use b&b briquettes) from using lump. I’m also still trying to perfect the brisket. I’ve been using Jeremy Yoder’s brisket method (mad scientist bbq) in which you wait for the fat cap to complete render to gelatin before you wrap. I’ve yet to be successful. Can’t wait to meet everyone!
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Welcome from Colorado … nice couple of cookers you’ve got there … -
Welcome from MarylandComment
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Welcome from the California Delta.Comment
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Welcome to The Pit.
Are you leaving the entire fat cap? Most here trim all but about 1/4" before cooking. Most don't want to eat that much fat anyway, and if your rub is on top of the fat cap, people will lose it when they get rid of the excess fat.Comment
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Welcome to the Pit from Dallas, Texas!Comment
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Greetings and welcome from North Carolina.Comment
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Welcome aboard! I'm from Western WA myself. Like you, I learned a lot from AmazingRibs, then joined the Pit when it was launched way back when. And what I've learned here has taken my BBQ game to a whole new level. Plus made some great friends!
on the brisket front, I can't help with Jeremy Yoder's method, never read about it or tried it. However, my own method might be helpful to you. I borrow heavily from Aaron Franklin and Meathead, and then refined over the years to this method. I find that it consistently turns out really solid brisket.Comment
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welcome from Snoqualmie Wa.Comment
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Hello from NW OregonComment
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Welcome from Northern IllinoisComment
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Welcome from Western Massachusetts.Comment
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Welcome from Northwest Montana.Comment
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Welcome from Virginia!Comment
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Welcome from north Texas. Nice cookers. You’ll have a lot of fun here.Comment
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