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When I smoke in the rain, I setup my outdoor / table umbrella next to the WSM. I simply prop it up in a large garbage can, so that it extends over The Bullet. Sure, it looks redneck, but who cares.. in the end, they're all jealouse anyway. Before I started doing this, the rain would cause...

Can anyone send a recipe for an awesome Turkey Rub? I have a "self basting" turkey, and would like to just rub it with something awesome, and pop it in the WSM.

I have questioned the Mopping as well, until I tried it both ways. Mopping the Butt, definately softened the bark, and added a bit of heat to it as well. I think it played a role in keeping the bark from getting to hot and dry also.

In my eyes, the "perfect" brisket would have the tenderness of a pork butt that was cooked to 200 degrees. It basically falls apart if you stick it with a fork.

To answer some of the questions: When I pulled it froim the WSM, there was a considerable amount of fat left. I didn't notice it jiggling or anything, but it was pretty much in-tact. I wrapped it pretty tight, although there was some space where the Polder was sticking out of the meat. I...

Well, The flat I bought was 7.9Lbs and had a solid layer of fat on one side. I cooked it to about 165 on the WSM, and then finished it to 201 in the oven (wrapped in foil). The flavor was great, but I must admit it was a little tougher than I expected. It didn't shred like the pork butts do...

Thanks Jim. If there is fat on the 'flat', should I cook it flat side up? Are there any resources on the web regarding selecting and identifying & preparing parts of the brisket?

I can only find "trimmed" briskets around town. Is there any precautions I should take if I decide to try one on the WSM? I did find one 8 Lbs trimmed...

Does anyone know how long it would take to cook an 8lb turkey breast? I brined it overnight, and would like to cook it at 250 deg. with some applewood. Any educated guesses would be great.

I think I have everyone beat. Lowe's Foods ran a sale last week on Pork Butts for 69 cents/pound. I bought 3, all around 8 Lbs. I Vac-Packed them and put them in the freezer for future use.

I have been using the BRITU recepie on this site, and am looking for something else to try. I would like something with a little more 'heat' in it, but not overwhelming. Any suggestions?

Well, I picked up 2 butts from Sam's Club yesterday evening, and rubbed 'em down with the Renouned Mr. Brown mix last night. One was 6.3Lbs, the other 5.9Lbs. They'll be in the WSM by 8:PM tonight, and probably off the WSM by 11 AM tomorrow (all hail the Minion method). I'll pull 'em and...

OK, I'm convinced. I'll smoke it, pull it, vac-pack it, and freeze it. Putting the wrapped frozen chunks in a pot of boiling water sounds a lot better than worrying and waiting. Thanks again folks... you guys rule.

Thanks guys. My intention was to cook a few butts, freeze them, and bring them to my folks & friends up north the following week. If I freeze the cooked butt whole, wrap in saran wrap + foil, what temp is it safe to set the oven to, and how hot should the butt get in order to be pulled/shredded?

Is it OK to freeze butts wrapped directly in aluminum foil? Will it affect the taste (metallic) at all? Or, would it be better to put the whole butt in a FoodSaver, then defrost, re-wrap in foil, and throw in the oven? P.S. I cooked a rack of BB this weekend, they were 'enhanced' with some...

A question from my wife: Since smoked meats are on the grill longer (ex. 12 hr pork butt), and a lot of the fat is renders out, does anyone know just how much healthier the meat is? Is there an average percentage?

Jim, I used the BRITU recepie: 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 tsp chili powder 2 tsp ground cumin 1 tsp Accent (MSG) 1 tsp cayenne pepper 1 tsp black pepper, freshly ground 1 tsp garlic powder 1 tsp onion powder Anything in there that would have a...

Is it OK to wrap BB Ribs in aluminum foil overnight? I rubbed 3 racks with BRITU, and wrapped them together in foil and threw 'em in the fridge for the WSM tomorrow. I'm wondering if the foil will have any effect on the taste...?

Thanks for the quick replies guys. I left the butt on, and checked it an hour later... it was still holding at 190 (2 hours with no change in temp). I checked it with another thermometer in a few places and it was correct. So, I left it on another hour, and it finally hit 198. Wrapped it and...

I put a 6lb butt on the WSM last night. 10 hrs later (this AM), it registered 189 deg. One hour after that it rose to 190 deg. Is this one of those temperature plataus? I want to cook it to 195 - 200. Also, I have read about people putting the finished product in saran-wrap and aluminum foil...