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Sold my WSM22" in favor of the Summit Charcoal. Haven't looked back!

https://flic.kr/p/GjHEnB Here they were at 1:30 AM And here's my current stall: https://flic.kr/p/Gbyy5j

That looks great. I'll have to try poaching eggs on the grill next time.

Thanks, Timothy - per your note I am going to stay with tried and true here. I appreciate the help!

Awesome, all - those are the answers I was looking for. Looks like I better pick up a 6 pack to nurse her through the night :wsm: Thanks everyone! I'll post some photos later on how it went. Happy Friday!

Other than slicing them lengthwise, is there anything else I should consider? WILL IT BE A SIGNIFICANTLY REDUCED COOK TIME?

I've been there once. I think they open at 11am and I arrived at 10:45. A well established line was already in place when I got there. I think we were able to get our order to go and leave by around 11:30. I ordered a combo of brisket and pulled pork - probably some of the best brisket I've ever...

On the size, maybe I meant to say quartered then. In one package, 15 lbs, are two chunks. From there I was thinking of halving those lengthwise for the marinade and cook. Any changes?

It's good - probably one of, if not the best here in PHX.

Wow. Just wow. Amazingness just happened.

Folks, I am hosting our son's first birthday BBQ on Saturday for between 40-50 people. Woo hoo, he survived! ;) Here's what I'm planning and my questions: My responsibility is around the meat, so I'm doing a pulled pork shoulder with the following recipe for the marinade only...

My Canadien friend loved it - said it was perfect, however I thought I dried it out too much. It had great flavor, however I wanted more moisture. That's what you get for such a lean animal.

Well, here's the beef in a diaper cook along with the deer: Meat in a Diaper by KNEU Photo, on Flickr After the first turn: Meat in a Diaper by KNEU Photo, on Flickr Meat in a Diaper by KNEU Photo, on Flickr I took it out to try to check the internal temperature and the salt inside...

Just cut through the foil - she's right around 195-200 depending on where you probe her. Going to pull her off and let her rest in foil a bit. Deer shoulder cook by KNEU Photo, on Flickr

Thanks all for the help! I went with an oak and pecan mix. Here's the photos: http://tvwbb.com/showthread.php?52629-Deer-Shoulder-Cook

Well, here we go with this unique cook. A hunter-friend of mine gave me a deer shoulder - something I have never heard of cooking or have any experience with. I did a post in the Barbecuing forum and decided to go ahead and do a slow-and-low smoke with it. (Forum page...

In referencing my vast culinary expert brisket experience (my one time 18+hr brisket cook which came out pretty good :p) says there's nothing wrong with your plan. With pork shoulder (I know, not brisket, but still) I wrap it in foil once it hits the plateau for ~30 minutes and keep it wrapped...

Thanks all for the help. I've decided to use the smoker, 225-250ish temp until 200. I just did the rub (store bought citrus BBQ) and am just waiting on charcoal to show up (oops!). I already don't see me doing this ever again because of the prep work with the shoulder. Silver skin is an...

Thanks guys - I'll give it a shot with the smoker, maybe this weekend :)

A friend of mine gave me a deer shoulder from one of his hunting trips. Can anyone point me in a direction on what to do with it? I was thinking low and slow like a pork shoulder, but I am not too sure. I haven't found much online either about what to do with it - target temperature, wood to...