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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 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 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 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...

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?

My parents house had storm damage and lost a Bradford pear tree. Can I use this for smoke wood? I have not seen it mentioned on the board before.

This is a recipe for Baked Beans from Jack's Old South BBQ team. He is on Foodtv alot. I have made them and they are really good. 8 strips bacon, cut into 1-inch pieces 1 red bell pepper, seeded and chopped 1 large yellow onion, chopped 1 (#10 can, about 6 pounds and 10 ounces) baked beans...

I made this pizza last night and it was very tasty. We were short on veggies in the house and I was not sure how this would taste but it turned out great! Ingredients: Brisket BBQ Sauce sliced hot banana peppers from the jar baby spinach mushrooms Cheese Pizza crust

I used to use so much rub on my briskets and butts that the meat literally would not hold any more rub. It would just fall right off the meat. Personally, I really enjoy the bold flavor of a lot of rub but many others that I cook for do not. My last several cooks I have been experimenting...

After reading Chris's new meatloaf article I thought I would post my favorite meatloaf reicpe. It is from Alton Brown and I have made it on the WSM with amazing results. 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1...

I have had the urge to smoke another meatloaf ever since reading Bruce's post about a week ago. Tonight, I used 1.5lbs Venison and .5lbs ground chuck to smoke a meatloaf. I started one full chimney of Kingsford and then put one chimney of unlit kingsford on top. I foiled the water pan and...

This is a late post but we are having a BBQ tommrow night around 5 or 6pm. I am expecting about 30 people. I have two butts and a brisket flat (plus a lot sausage and chicken). The buts are about 9lbs and 7lbs. The brisket flat is around 5lbs trimmed. I was planing on eating around 6 or 7pm...

The Renowned Mr. Brown Chris has posted looks so good that I am going to give a try this weekend. I was thinking of trying a modifed version. Instead of basting the butt's with the Southern Sop I am going to inject the butts with the Southern Sop the night before. Anyone else ever try this...

Hi Ray, Thanks for taking our questions! My question is about which ribs to use for competitions spares or baby backs. I am a rookie when it comes to compeitions to say the least. They may even rules about which type of ribs you can and cannot use that I am not aware of. Anyways, what type...

I smoked some baby backs yesterday and ending up having about a quater slab of unsauced ribs left. Tonight I fired up my 22.5 kettle and grilled some chicken spiedies and put on the leftover ribs for about ten minutes. The Spidies were great but the ribs were outstanding! When I took the ribs...

I prefer to serve my ribs dry with sauce on the side. But, I am having problems getting the perfect bark on the ribs. I like bark that has a little "snap" so when you take a bite the meat only comes off where you took your bite. My bark seems to always come out a little mushy. I have tried...

What does everyone do with the leftover half burned fuel after a smoke? Someimes I leave them in my wsm and just dump the new coals on top and they eventually burn. I have also been saving mine up for a while in shed and I was thinking of using them on my 22.5 weber grill.

I cooked up slab of spares today and I put on some baked beans on the lower grate for the last 1.5 hours of the cook. For the first 4.5 hours of the cook the WSM held like a rock between 225 - 230 degrees. At the 4.5 hour mark I put on baked beans in a glass baking dish wrapped in foil on the...

Lets say I put a 8 - 10 pound butt for an overnight cook. Then the next day I put on some ribs for the last 6 hours of the butt cook. Would you add more smoke wood or just go with you have already in the smoker. I normally do not add more wood that deep into the cook. Or would you adjust...