Recent content by John L

Jeff, I've served pulled pork a LOT at work, and I think I've got it down as far as amount/heating. Two 6lb. butts will feed 25 people, with an average mix of men/women (men eat about twice as much, so you gotta figure for that). For heating, bring refrigerated/thawed pork in a ziplock baggy...

My favorite line is in my signature...stolen fair and square from Saskatoon Restaurant, which features wild game.

Sassafras for me with ribs, every time.

Yes, sand works great, just make sure you use foil with it for easy cleanup. You can foil your waterpan with one piece of foil, then pour in sand, then if you really are a neatfreak, add another layer of foil on top. Temps stay constant, plus it's reusable. Perfect for overniters.

I'll try that next time Keri. Thanks!

I'd do 4 pork shoulders; everyone will get full, you'll have plenty of leftovers and it's pretty darned cheap. Plus it freezes and reheats very well (I bring mine to work in ziplocks and put in a crockpot about 2 hours before serving). Serve sauce on the side. Good luck!

Not sure about the stuff from Sam's, but I think I've read on this site to go with Saran Wrap "Original Recipe", as it handles hotter heat than anything.

Butt on top, brisket on bottom with fat side down. I may do the same tomorrow night as well.

I always use the 3-2-1 method (usually do spares) from this site, use some local rub, and use sassafras wood for ribs. MMMMMM!

I usually plan on two 6 lb. butts feeding 25 people (pulled pork sammiches). With sides and a equal mix of men/women, that almost always turns out about right...unless you want leftovers. P.S. LOL! I just noticed that Dean's also from KC!

I'm considering upgrading from my E-Temp to the full-blown (pun intended) BBQ Guru with "ramp mode". Is it worth the upgrade? Does anyone actually use ramp mode? Sorry, I know there have already been threads about this, I want an updated opinion. P.S. I already have a Maverick ET-73 used to...

Ziplock makes a freezer bag, I'd use that before I'd use a regular Ziplock bag. Like Paul said, if you go more than a couple of months you'll wanna Foodsaver.

I have memberships to both, and use them both for different things. Like others said, Costco has boneless pork shoulders, Sam's has bone-in (which I prefer for most smokes). The other difference is that Costco's cryovacs of ribs (spares anyway) comes in 2 packs, Sam's comes in 3. I think the...

Yah, you might just start out with one downwind vent open all the way until the temp settles. Breeze does affect it a bit, the windbreak is a good idea. Good luck, I'm sure it'll turn out great! P.S. 195 internal temp is my "sweetspot" for porkbutt.

I know you can do pork on one level and briskets on 2 using the soupcan method, but I don't know about the thickness of the roll. It depends, but I'd do 2 separate BBQ runs or borrow another WSM, but that's just me.