Recent content by augustus/mcrae

I just bought 3 at the store in Houston for $3.99/each yesterday for what its worth

Rick, Looks outstanding. How do yopu have your remote thermometer mounted. I'm looking for a solution

Its all I've used on my first smokes (only three) and everyone thought it was great. Don't really have a frame of reference since it is all I've used to date but just placed an order from TexasBBQrub and will let you know.

Thanks Rita...can't have enough good sauce choices

thanks to all! everything turned out great and my buds were impressed. would not haveappened without this site.

Butts have been on for 17 hours and the internal temp is 183 F. I was going to wait until 190 F to pull but am thinking of pulling them now. Any thouhts?

172 F...you are correct. I did take a quick look to ensure they were not on fire. Quick question on pulling pork while adding sauce. Is there a technique or do you simply add the sauce as your pulling. This site rules

Just turned and basted the meet after 12 plus hours...the WSM stayed in the 240 F range all night (amazing). Spiked to about 260 after turning/basting but is back to 250 F. I'm very optomistic at this point as the Butts looked great and are at 272 F currently (almost as good as the pictures I...

I have two roughly 8lb Butts which have been on 2 hours. This is my second overnight smoke and I'm pretty anxious regarding the outcome (first did not go so well). Wish me luck and I'll post how they turnout

but lessons learned. I smoked back ribs starting at 4:00 p.m yesterday with the intention of smoking a brisket overnight. ribs were great and came of around 8:30 and just left the minion method started fire alone. The WSM hummed along beautifully until 10:00 p.m. when I put the brisket on (9...