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Hi Russ, Looking at that pic, I noticed your set up on the ramp door of the trailer, very nice. I too have an enclosed trailer that I use in competitions. I was wondering where you got that zippered door for the back of the trailer, it looks like two half walls for an EZUP. The reason I'm asking...

Chris I have the 18.5" also, I have cooked 6 butts at one time also I have done 10 Racks of St louis cut ribs at one time using two Weber rib racks, you'd be suprised at how much you can fit on the 18.5".

Unless you talk to the butcher they don't have a clue, One time I ask for a 15lb brisket and he came out with a 15lb corned beef brisket, now when I go in there I have to say "whole fresh brisket". Also there are a couple of others you could try also, Prevetti's in Weymouth on RT 53 across the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Dace: The past month I have done 4 small flats weighing about 3 lbs each. I can't find full packers in massachusetts for some reason and when I...

Looks good Gary, next time you should try that rub on Brisket and any kind of steak, it is awesome!!!

You can still do a High Heat cook on it, I do them all the time. I usually have anywhere from 8 to 9 lb Butt, and they come out great, you should have no problem with 10.5 lb picnic. total cook time for me is about 5 hours (3.5 @ 350, then 1.5 hrs wrapped in foil @ 350+) if you decide to go HH...

The last time I was at RD (about 6 weeks ago) I got full spares for $1.54/lb. I am thinking that 3.99 is a misprint. I think there meat pices are very good, $2.09/lb for CAB choice brisket.

There is a great little Bar, just south of Boston in Weymouth, MA. It is called The Red Rose Cafe, they just started serving BBQ. It being run By Steve Farin of I Smell Smoke(3rd overall for KCBS T.O.Y.) and Brendan Burek Of Transformer BBQ, not only do they serve up some great Q, their burgers...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">if you know anyne who has a restraunt depot card </div></BLOCKQUOTE> If you are a member of the KCBS, then you can get a card under their # and shop at Restaraunt Depot, I...

Hey, does anyone out there have a good butter injection recipe that would be good with chicken thighs, thanks.

I buy strips all the time and I cut into steaks about an inch thick. I think this is the best way to go, and definately cook over the open fire. good luck and have a great time.

Hey Tom, Try either Prevites in Weymouth on Rt 53 or Crocetti's on Pleasant Street in East Bridgewater. Both are good Butcher shops. Hope this helps

When I do a HH brisket I use an empty foiled water pan

I basically do a high heat brisket. I remove most of the fat and cook the whole thing for about 2.5 hrs, then after that time I separate the flat and point. I wrap the flat in foil and place both flat and point back onto the smoker, I then remove the flat after another 1.5 hrs and place in a...

This is the one that I use, it is a little pricey but it is worth itBayou Classic stainless steel injector

Congrats to all those who have quit and stayed quit, it is a hard thing to do, like everyone I have quit time and time again, I finally quit on Dec 8, 2008, it's been almost 6 months. I had been smoking for about 20 years, I am now 36. My biggest hurdle is when I am having a few beers, but I am...

I usually soak the chip for a couple of hours, drain of the water or what ever liquid I am using, and through about two fist size hand fulls right over the hot coals, works out good for me. Happy smoking!!!

I saw the same show, and I was thinking of trying it. I like the idea of butterflying it, you would get more bark (yummy). I typically cook a bone-in Butt(8-9 lbs) in about 5 hrs (high heat method 325-350F) it comes out just as good if not better than low and slow, IMO.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ChrisZ: thanks bill, red sox fan as well here, i was going to get an oven therm to monitor rack temp, just to see the difference </div></BLOCKQUOTE>...

Hey Chris, You could start out with Butt on the bottom rack,there is not much of a difference between bottom and top rack when doing low and slow cooking, in my opinion. Then when you put the ribs on you won't have to worry about moving the Pork Butt at all. How many racks of ribs are you...