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Hello, I have been smoking my own pulled pork for about a year now on the WSM. I have found many many finishing sauces, but most if not all are more of a vinegar Carolina based type. I like a more sweet and spicy tomatoey type sauce but not real thick like molasses based. Does anyone have any...

threw 2 butts on the WSM thursday night. Just a basic mustard slather and rub. Black Pepper Paprika Kosher Salt Sugar in the Raw Brown Sugar Cayanne Chipotle http://lh4.ggpht.com/chad.harwick/SKW6eHtyyPI/AAAAAAAAA..._0564.JPG?imgmax=576 Coming up to temp...

Decided to try my first brisket this weekend. I went with the butt over brisket in my WSM to help baste it. The flat was 6.4lbs. from sam's club and the butt was a 9 pounder from Save-a-lot. Butt Rub consisted of: sugar in the raw paprika cayenne chili pepper kosher salt black pepper Brisket...

Well, after my first fiasco with a butt that didn't work out I decided to give BBs a try. I used the BRITU rub and guide for these and they were honestly the best ribs I've ever had. Smoked them with cherry and hickory (could have been more smoke). Onto the q-view!!! Rubbed...

This was my first venture with smoking. Finished product was SALTY, so much so the g/f and my son couldn't eat it. I tried a little piece when I was pulling and thought with a little finishing sauce and mixing the internal pieces with the outer bark it would lighten up. It did BARELY. The only...

So I've been reading alot about butts. My main question I have now is, when I read about butts being cooked in 225-240 degrees is that grate temp or lid temp? thanks!

I am/was planning on doing my first butt this weekend, but they are calling for 5*F for the outside temp. I can make a decent wind break or move it to the other side of the house, but I'm wondering is there a point where it's too cold outside? This will be my first smoke by the way. I also...