Yes. And it’s glorious 
Here’s their link.
Their chop salad is ridiculously good.
Nice
Damn, mine is 1:1 apple cider vinegar and water.
I am not even sure the vinegar adds any flavor, but I am fine with that. I just spritz so those edges don’t get too crusty.
@Ns1 is already hooked, since he is calling his BBQ escapades, “experimenting.” 
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I do the same with the spritz ; why not .With the pork I like to start with a little French’s mustard wet rub sometimes . Nothing fancy . Have fun .
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Great thread! I have twice used J. Kenji Lopez-Alt’s smoked chuck recipe, Barbecue Smoked Beef Chuck Recipe, first for 40 people, second for 15. Its fabulous. Brisket has always been my favorite, but this chuck is better - even than a perfect USDA Prime point. So moist and great flavor. I didn’t take pictures, but I will next time.
I used my Weber Smokey Mountain with mesquite charcoal and hickory chips. Kept temp between 225 and 275. Didn’t seem to matter that it got a little hot - which would have dried out brisket.
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I wish he gave a final temp. Do you take it up to 203 like brisket?
I did, but some of it slid up to 210. However, chuck is so much more forgiving than brisket! Even my wife, not a big fan of smoke, loved it. Plus I didn’t have to trim all the extra fat off the whole briskets I have been getting at Costco (I have enough beef fat in my freezer for several years of burgers). It was a great experience!
Thanks again for starting the thread! I love American bbq (although if we include Santa Maria beef slow and low doesn’t quite work). Your ribs look great!!
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The balsamic adds kind of a sweet glaze, and the soy and Worcestershire in those small amounts add a nice umami to the mix. I’m not even sure I’ve tried the balsamic on pork yet. I may have to try that.
Balsamic and Rosemary is classic with pork! My favorite marinade. You can add garlic, too. If you’re into that sort of thing.
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I did baby backs yesterday. Two major changes…
I used Fogo charcoal (Amazon). Huge chunks, very dense, and great flavor. I’m a huge fan.
Instead of foil, I wrapped in butcher paper (thanks again, Amazon) with no noticeable difference in the results. I still want to try a non-wrap rack, but we had a group of eight over with some first-timers in the mix. My wife hyped the “event” so much that I didn’t want to mess with what’s been working.
And no, of course I didn’t take pics. Waaay too much wine, laughter, and dancing for that.
Anyone up for an FTC ribfest?
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Ah man my last attempt was such a huge fail. My fire went out twice. I had to leave. I had to have my wife restart it. We finished it in the oven and it went over. Uggggggh.
Fuck brisket. I put this mother fucker on at 8am on a Sunday morning. I didn’t eat this until 8pm on Monday.
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It looks delicious! How did it taste?
I’m ashamed to say that I haven’t done a brisket on the BGE. Soon. Serious Eats has a recipe for smoked chuck that looks intriguing.
Salty and overdone. Too tender. Less rub and more supervision next time.
Also, screw the purists that say you need a whole packer. I just want the point
That smoked chuck recipe is on my to-do list
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Yup, no need for the flat.
Boo! Sorry it didn’t go well.
Couldn’t agree more about the cut. Point is king. I like your style.
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Count me in.
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I can do that! I make excellent ribs.
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+24hrs cooking time… not sure what your hourly billing rates are…
Barbecue is so temperamental . At least you tried . I have been circling doing a brisket for a while . The sun is out . It’s BBQ season .