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I judged a KCBS contest a couple weeks ago, my first for this year. Five of the six rib entries I tried were over the top sweet, and a judge at another table mentioned that they had the same thing. It must be doing well somewhere, or people wouldn't be cooking it. I prefer a little sweet, a...

I did their championship pork butt more or less this weekend. I used their rub, did the injection and used their marinade to finish it. I didn't do their sauce because I was missing a couple of ingredients, so I just tossed on some Blue's Hog that I had laying around. I injected and rubbed...

For a deeper smoke ring I find that taking them out of the fridge so they're cold when they go on the smoker works well. I've heard that smoke doesn't penetrate after about 140F, so the longer you can keep it below that the better.

Costco stores around here carry boneless full shoulders rather than butt. They usually run 14-16 lbs, I'm not sure what the price is right now but it's usually in line with bone-in butts from Sam's Club.

I did some ribs Harry Soo style yesterday, there's two different timings in the pdf. I did the 3 hours unfoiled, 1 hour foiled, sauce and put back on the smoker for a bit to firm it up. Turned out great, I didn't spritz during the first 3 hours. After a couple of hours the crust wasn't formed...

A pork butt can smell funky right out of the wrapper, did you try rinsing it off with cold water? That'll usually take care of the smell.

They've got chunks from different companies on Amazon, and shipping is cheap if you've got Amazon Prime...