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Dandy Don, I love a good pulled beef sandwich. Looks Great! What was in your rub?

Just read an article RE:Brining before smoking. The article says it really flavored up the meat. Anybody done this and if so do you have any comments about this? Thanks-

Jeff, It's good! Butt, that's quite a leap of faith for a taste that you have no idea about. Good call, I wonder that myself. However there seem to be a lot of people that like it. Also, college football season starts in a couple months and it will get used up pretty quick then.

Ok, I just spent $50 on 4 lbs. of each, Brisket rub and original. I hope it is as good as you all say.

Bryan, Are you using the standard rub or the Brisket rub on your briskets?

Just did my first cook without kingsford and did 3 racks of spares. Wow! what a difference in flavor etc. I won't be using briquettes ever again for smoking.

Bryan, What are the top 3 lump charcoals in your opinion?

Others have talked about using leftover PP for various other recipes. For Father's Day I got a tortilla press. Punched out some fresh corn tortillas then toasted and threw some warmed up PP then salsa, mexican crumbling cheese, colored peppers and sour cream and Delish.

Bryan, Have you used this stuff? I got 2 bags and will go get more if you think it's a deal. Thanks-

For those who have access to a cash and carry, just found Lazzari lump 40# bag on sale for $11.29. I have been using Kford and hope this will improve my bbq.

Larry, I love BBQ Beef sandwiches! That is on the Money-the beef looks perfectly done. How long did the 8.5 lber take to smoke?

Kevin, What would you recommend? pork butt? Thanks for the input.

I want to smoke a pork loin for use in a chile verde sauce. Any thoughts on time, temp, rub, etc.? Thanks-

I ended up going for a 9 mile run this morning and in one of the neighborhoods somebody was smoking something that smelled delish. Only thing I had available was 2 small (3 lb. and 5 lb.)frozen solid pork butts. After reading your post I decided to put them on. Slathered with mustard it then...

Hamburgers over hickory chunks burned down to charcoal. Excellent mild smokey flavor! Even the wife enjoyed the smoke flavor and granny raved about it.

Kevin, Thanks for the info. Why do you prefer a higher temp? If you don't mind my asking. I will blend the info and use it and will post pics when done.

Larry- Yep, that is correct. I grew up just south of SLC, in Murray. Toby, I lived at Alpental until about 4 years ago when the kids started going to Middle School. Nice play to live and to Ski. Ed, there aren't very many businesses up here in Snoqualmie. Is your boss based out of his house?

Ed and Larry, Thanks for the input! Larry never thought he would be helping out a fan of "that team down south". Now that he know I won't get any help at all out of him. Ed, I don't know anybody named JD. What kind of business are you in? I will kick out some pics tomorrow night after the cook.

OK Larry, Let's hear them...

Since you seem to be the Man around here I wanted to ask a ?. I am going to be doing 3 racks of Spares, not trimmed at all. When and what would you rub with? How would you position in the wsm? What Temp? How long? etc., etc., etc. I've got apricot, apple, cherry and hickory wood available...