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Hey Brian, My butcher is "Mr. C's Choppin Block" run by Chris. You can get him at 205.664.4008. It is off Hwy 17 in Maylene sharing the parking lot with Fox Valley Restaurant. I live in Helena, so it is close to me. They share a building with a seafood shop. Great combination! A few weeks ago...

I usually cook butts to an internal temp of 185 to 190 deg and not pay that much attention to how long. It usually takes 16 hrs or so, but varies sometimes. Don't be surprised if the temp hits 160 deg and stays there for an hour or two. First time I freaked out and thought something was wrong...

I do the Minion method with Kingsford and a handfull of pecan wood I get from Academy. Works great. I would save the Mesquite lump for burgers and steaks. Sonny

Does anyone use a spice grinder mill when you make your rub? I haven't in the past, but thinking about it. Thanks, Sonny

Hey Mickey, I have been brining my big birds instead of injecting when I smoke them. Works out great. Got the recipes from this site, as most everything I do on my WSM. Sounds like you are ready for the all nighter with brisket on the bottom rack and two pork butts on the top! Sj

Ck out Stimson from Washington state. Great taste and the 1.5 L size on sale is around 11 bucks a pop.

My last cook was not with rub, but with Sambal (chili paste) in a zip bag with the butt overnight. Then just a standard overnight smoke. You can get the Sambal stuff at Asian markets. It puts alot of flavor in the meat. Sonny

At the end of the cook, I put a rib on foil, put on some sauce, and continue by stacking them on top of each other. Seal the foil and let sit for around 1 to 2 hrs. We like our ribs wet and this has turned out pretty good. Sonny

Ribs on the top rack with a couple of beer can chickens on the bottom rack is not a bad combo. SJ

Since our kids don't go for so much heat, I use ancho chili powder in the rub. Great flavor. Bullseye and honey is a great combo and I like to simmer it down about a quarter to third on the oven first. Just something to try.

Had to bookmark that link. Only problem is my chief financial officier said no mail orders until after our oldest starts college.

I use a Coke can half full (or empty) of apple juice for a standard hen. Last Nov. tried using an apple can with the turkey. That can was a little big. I am thinking my next attempt will be something like a Foster's can which should be around the right size.

Hey Greg, Yes, that is the two probe remote unit. The brisket is the big size, not a flat. The two butts are roughly the same size, so temp of one handles all the meat. Kinda the standard Wally World doubles. I just make sure the probe is in the center of the biggest one. Oh yea, the top...

My standard long cook is two butts on top and a full brisket on bottom. With a two probe Maverick, one probe in one of the butts and the other in the top vent. I start the cook around 9 pm and check on it again around 7 or 8 am. I don't remove or really bother the meat probe. It is the temp for...

Instead of a dry rub, I slathered Sambal hot chili paste on the butts and let them set overnigt in the fridge. Smoked them with pecan wood for 15 hrs to 190 deg. After cooling, pulled and mixed the meat so the hot bark is evenly distributed. Great flavor! I usually add Tobasco to my sandwiches...

Finally found a full size brisket in Bham. That will be on the bottom with two butts on top for a Sat night/ Sunday cook. Going to try pecan wood this time. Hopefully the rain will push through by lunch time tomorrow.

I have been replacing the hot stuff with ancho chili powder. Not too spicy for my kids, but alot of flavor to me.

I usually don't use over a handful of chunks of wood. Lately being using peach wood which has been working real well.

Two chickens on a throne and ribs on top are one of my favorite combinations. While probably 99% of the folks on this board use beer, I use a Coke can half full of apple juice. (not a diet Coke can, but the real thing--- just kidding) Turns out pretty good.

Great job! Thanks for the pics. I sometimes use the same technique with butts or shoulder on top and a big brisket on the bottom.