Hello From Colorado!

[Jim H]

Hi Everyone,

I've been skulking around Amazing Ribs for well over a year and the guilt of getting all this great information about grilling/smoking without paying for it was too great to endure any longer.

I do most of my cooking on a large Big Green Egg and am pretty good with steaks, pork ribs and shoulders but still have a long way to go with brisket. I also use an ancient PGS gas grill.

Thanks for the great advice. I'm a better cook because of it.

[Nate]

Welcome from Indiana

[TheCountofQ]

Welcome, from Oklahoma!! It's a great site. Not only for recipes and photos (share when you can please), but comradery as well. Glad you joined up!!

[LarryO47]

Welcome from upstate New York, Jim.

[MBMorgan]

Welcome to the Pit ... also from Colorado ...

[lschweig]

A hearty welcome from Illinois.

[Skip]

Welcome from MN. Enjoy The Pit!

[cwain8845]

Welcome Jim H from a southern boy in South Louisiana

[LA Pork Butt]

Welcome to the Pit! I cook on a lage BGE and have found Brisket lots less difficult than anticipated. Use choice or prime and avoid select. I also separate the point from the flat cooking the flat at the felt line and the point elevated on a grill above. Check this site out for some great accessories. https://ceramicgrillstore.com/

[Jim H]

Thanks for the warm welcome.

LA Pork Butt - Thanks for the link. I'll check it out.

I cook prime Costco packers but there is something doesn't quite come out right.

My method:

Coarse salt/pepper for 24 hours.

Indirect on BGE 225

Cook to 195 degrees, wrap and store in faux cambro for 1-2 hours.

Depending the size, usually around 18 pounds, I'll remove the cap and make burnt ends.

[RonB]

Welcome to The Pit Jim. I think I see your problem. Temps are just an indicator of when you are getting close to done. What you want is "probe tender". A toothpick or thermometer probe should slide in like a knife through soft butter. That could be a bit lower that 195*, or well over 200*. Prime packers are usually on the lower end of the range, (I've been told - never been able to get my hands on one).

[DWCowles]

Welcome Jim H

[fuzzydaddy]

Welcome to The Pit Jim H! We’re excited that you're here!

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

Also, it's very important that you:

1. Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) "Huskee" with your email change request, or via email at huskee[at]AmazingRibs[dot]com.

2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

Hope to hear & see more from you!

[ZombieZZR]

Welcome to the pit from North Carolina.

[tbob4]

Welcome from Northern CA