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I would wrap them in bacon and grill them. Or sear them then move to indirect heat. They are really good enjoy!

I have made Gyro’s using Kevin’s recipe and technique. I suggest making double and freezing them. They are excellent and very easy to make!

I have held butts for 8+ hours double wrapped in HD foil in a cooler. Make sure you fill the empty space with towels in the cooler and leave it outside in the sun. Make sure you save the dripping from the foil. You will want to pour it back on top of the butts if they happen to dry out a...

I bought this book a few months ago as well. So far I have made the bacon, pastrami, cured salmon, brine-cured whiskey chicken, and will be trying the pork confit this weekend. So far everything has been outstanding. Especially the pastrami, salmon, and bacon. One thing I have noticed is...

I just picked up 10lb of bellies today as well! Here is how I do it. I like to put my cure in a cooking pan and dredge the bellies in my cure mixture until it is completely coated. Once I have it coated I simply shake off the excess cure, put the slabs of belly in garbage bags and it put in...

You are good to go. Do not wrap the point on the cooker. Burnt ends are great in Baked Beans or chopped fine and sauced on sandwichs etc... You will really like them.

I am having a fajita party this weekend and was planning on using the traditional method of marinating the skirt steaks and chicken and then grilling them. However, thisthread really makes we want to smoke a few chuck roasts and use them for the meat filling in the fajita instead. I am sure it...

I have catered to several parties at my work were I have time constraints. Time have not allowed me to bring in a warm butt to shred. So, I have used this method with great results. I like to put my pulled pork into a couple of ZIP lock bags and a littel of Georges Vinegar Sauce or apple...

They did not sit in the refride when I first bought them. I remember it well because I bought 6 shoulders that I was going to use to make homemade sausage with over the course of several months. I froze them all right away. The smell that I smelt was near the bone in an area that was still...

Thanks for the advice. When I first noticed the smell was when I took the butts out of the cryovak. It was very weak but noticeable if you got very close to the butts. Like Kevin said after a little while in the fridge the smell was gone and all was back to normal. Thanks again!

I a 2 pack of butts from Sam's club that have been frozen in the cyrovac packaging in my chest freezer since last November. I am planning on cooking them tomorrow night. They are about 75 percent thawed and look great but one of them seems to have kind of a strong pork smell if you get really...

I cooked a 4lb flat this weekend at 300 degress. I foiled it at 165 degress and he Brisket cooked in just under 2.5 hours. I injected it with FAB B about 2 hours before cooking and let it rest for an hour and a half in foil before slicing it. It was one of my best briskets to date. The FAB...

I am cooking a couple of briskets that will need to be finished by noon tommrow. However, we will not be eating until 6pm. Do you think I can hold them in cooler for that long? I have kept them in a cooler for 4 hours and the results we great. I was a little concerned about 6 hours.

I have made this one I use all different kinds of seafood for my boils. The trick is to cook your corn, potatoes, sausage, artichokes, etc... for about 10 minutes before you add your seafood. By the way a Turkey fryer is a great way to cook this.

Bill, I thought before I shredded it that it would be very greasy and fatty but it really was not that bad at all. A few people mentioned to me that they thought it was less greasy then a butt. It was very very moist but just not to fatty. No real globs of fat left inside it must have all...

The Peoria Cooker was great. It burns fuel a little faster then the WSM but it was a really great unit to cook on. Holds temps rock solid for the most part like the WSM. If you click on the Backyard Cooker link on the right side of the page that is the unit I used. You can fit a lot of...

I made this chuck roll about a week ago. I was planning on cooking it on the WSM but I had the opprutunity to try out a cooker that was loned to me. Everyone loved the meat and many even perferred it over pulled pork! I keep the temps between 205-235 and it took about 22.5 hours to finish. I...

Thanks for the advice Kevin. If I cut it into two 12 pound rolls what do you think for a cooking time? I am guessing around 18-20hrs. Shawn

I just found out at 1pm Central time that a friend of mine would like me to cook a 25lb chuck roll he ordered for a party at his house tommrow (saturday) at 6pm. I have searched the forum and found plenty of good information. Should I plan on a 24hr cook even if I foil at 160 degrees? If so I...

I have 2 butts that are due to come out of the cure this weekend. What smoke wood if any should I use?