- 1 St Pulled Pork
- Cooked in my first Noreaster on Sat
- Granulated Bourbon, Etc.... HELP! Thanks..
- Whiskey soaking?
- Day off with The Extreme
- Messed up?
- Beef Ribs
- Texas BBQ
- somthin goin on with the price of beef up here?
- Witch is better splitting the brisket
- Whole chicken ?
- How long do you rest your brisket?
- Lost bbq sauce recipe
- charcoal in Austin
- Smoking Salmon for the first time
- Buckboard Bacon
- A HUGE Congratulations to Texas BBQ Rub!
- Mustard worchester? Tenderizer?
- What is it?
- Smoking Elk????
- Cooking in Challenging Weather.
- Brisket Temp
- Just to Change the Subject,
- Need Help-1st BBQ Catering project-Goorgia Auburn game
- Food Amount for 100
- Apple Wood
- Texas's Own BBQ Sauce
- Bbq benefit
- Post oak?
- Delayed Serving?
- Spare Rips How to Finish Another Day
- TPJ help
- Smoked BBQ Turkey - How To Video
- Old Smokey Charcoal Grills
- new show on tlc
- Brisket; 45 minutes a pound?
- Elgin sausage
- What's the biggest...
- Meat brisket cool down
- Turducken
- HELP. My biggest cook to date
- BBQ Class
- Smoked Ham
- Forum inspired pizza
- Thanksgiving '09 Cook
- Spare Rips with a brisket
- Has anybody ever cooked any.....
- favorite wood
- which wood..pecan, red oak, apple cherry?
- Where to get fruitwood in Louisiana?
- I learn something everyday.....
- Texas bbq rub glaze
- Mop Sauce
- what does smoking meat and bbq mean to you
- Kick it up a notch
- HELP! Pellet pooper won't come up to temp!
- USDA Prime Briskets
- Steaks
- which meat for chili?
- BBQ Superstitions
- How long?
- Wood
- smokeing a Venison ham
- If you're lookin you ain't cookin!
- Where do I find.....
- Venison Hind Quarter
- Looking for some expanded metal
- Pork Butt questions
- Boston Butt.....Bone Out?
- cheap butt at krogers
- Zeeman on Pitmasters 3
- Turkey Brine
- I cooked a Wagyu Brisket Today.
- Enough Meat
- Ham Question
- Deep Fried Turkey
- Stuffed Pork Chops
- brisket talk
- reheating
- Turkey resting
- Vacuum Packer
- Christmas Dinner Rib Roast
- Rib membrane
- Low & Slow -or- High & Fast
- brisket failure?
- Eye of the round sammies
- Rib Question
- how to wrap a brisket.
- smokin my first ham
- first rotisserie cook
- Smoked Turkey
- First Brisket Smoke....Help!!!!
- wet wood
- Rib trimmings
- Crown Rib Roast
- Prime brisket?
- Looking for Lou the BBQ man in Tomball
- Pork Butt
- wagyu's
- Eye of round roast
- Need help with my butt!
- St Louis Ribs. Need some info.
- Chicken Skin
- ???? what side does a cow lay on most????
- Cookin for 275 lunch tomorrow...ARGH
- Tryin out a new charcoal
- Gourmet BBQ for 20-Auction item.
- Too much smoke?
- Grain Fed or Grass Fed
- Old Country smokers
- Tri-Tip
- Cooking Time
- What's in your water pan??
- Newsletter
- 100% Wood Chunks vs. Chunks & Charcoal?
- Superbowl Ribs and Desert
- Budweiser BBQ Sauce
- 9 degress
- Brown Sugar In My Rub
- Cook's/Chef's Choice category
- blue and gold for scouts
- Weber Smokey Mountain
- Glazing ribs
- Anything butt ideas KCBS????????
- New WSM Questions
- Smoke Ring
- To sauce or not ?
- Pass the time...
- Thanks!!
- Quantity Of Meat
- Fig wood for smoking
- Texas Bbq Rub
- Meat in the freezer
- sorta confused
- Bad smoke?
- A ribs kind of weekend!!
- 75th BD party for my Mom
- What is the best way to smoke Deer?
- When to steel and when to sharpen?
- Franklin BBQ
- How many pork butts?
- NC style BBQ
- BBQ Sauce recipe and St. Paddy day brisket
- Wind
- Fire Help
- Can't get my fire hot enough
- Big Racks BBQ, I know a group of you guys...
- champion rub
- perfect day for smokin
- Wid Cherry Wood
- KCBS comp question
- Texas Grilling Magic
- anyone smoke pork tri-tips?
- Brisket Presentation Tips
- Temp difference
- What does the chimney damper do?
- It's enough to make a grown man cry
- Half price thermometer
- Traeger Wood pellet grills
- Easter Cook
- Butcher Shop in North Austin/Cedar Park??
- FINALLY! Crispy Skin on Smoked Chicken
- Smokenator/Rotisserie
- Is my wood any good?
- Pork spares?
- approximate cook times for brisket
- Finalee...a Reel Sammich!
- Every cooker should have one
- new here and a question about soy sauce
- Big Cook!
- Which rub?
- Pulled Pork Category
- Opinions wanted
- help
- Brisket Questions
- White or red oak?
- Spare Question
- Brisket Temp Probe
- Chicken Shears
- First Brisket in pit i just finished
- Sausage cook time??
- Rub
- Timing question
- So I got my first jar of TPJ
- first almost solo cookoff
- Pork tenderloin
- Texas Wild
- Peach tree wood?
- Coming Soon from TPJ .....
- Meat Safety
- Need ideas on what to smoke!
- 8 hr. brisket
- Smoked Deer Jerky
- how to cook duck
- Anyone have some brisket rub?
- Ideas for trimming's from St. Louis's's's's's??
- Grand Champion rub now available for purchase
- need help w/spare ribs
- Problem need help!
- frozen brisket
- Prime Rib for 150
- Cooking Chicken Brine or Inject Grill or Smoke
- ordered me a Gallon of Pine Hab!
- How long before pork spoils?
- Pulled pork for 100
- electric smoker
- Spare Rib Success
- When is a Rub more than a Rub?
- Questions for 1st Brisket
- Cattle/Beef prices at record highs
- Fast Brisket
- Uprights
- Brisket overnight to oven then to pit??
- Brisket #5 challenge
- gas, electric or OH NATURAL!
- New Brisket Rub
- Some pics from this weekends cookoff
- Northwest cooking woods
- Need help with dutch oven cooking
- Fortworth stock yard sauce
- Frizing cooked briskets?
- Bills boneless chicken recipe
- Any members in the D/FW area wanna split ship costs on TBBQRUB?
- Brisket Blend Brisket on my Fatboy
- My Mothers Day Brisket w/ Grand Champion Rub
- Perry's Steakhouse pork-chops...
- BBQ Catering question
- Amount of meat?
- Graduation party ideas
- need a little help with beans
- Smoking a Duck
- Ordered my Grand Champion Rub, Cook to Follow!
- Prices
- Help Sirloin Tip Cap Off Roast
- Fatboy brisket with Texas BBQ Rub - Competition
- another bisket
- Charcol basket help
- cook for 200
- Bad Wood?
- Heb
- BBQ stand take over and need help
- Favorite cook off assoc. ?
- Seasoning
- Holding Pork Butt
- baby back ribs. what am i doing wrong?
- Breast without skin cook the same as with skin?
- smoking 1st pork butt
- Beans for 25 people
- electric smoker question
- Fruit wood