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Hey paul ... we just went to Sam's and picked up a case of butts 77 lbs @ $1.32 lb, and a case of angus packers 80 lbs @ $2.07 lb. About 35 cents a pound higher than last month. Butts look great but the briskets will need some trimming for sure. Hope you're staying warm brother!

I'm going with small packers. I've had the flats where there was a small amount of point left on there, but not as much as you show in the pics. JMO

If Schnucks has them on sale I'll get my butts there. Otherwise it's Sam's or Restaurant Depot. Never been to Costco. Kenricks is a great place and the folks there are awesome, but I don't think I'd ever buy any meat there. Too darn expensive! I used to deliver sauce to them and always tried to...

Bad Byron's Butt Rub seasonings Butt Rub should be readily available in Florida beings that's where it's made. Dave I'm going to politely agree to disagree with you on the BH seasoning. I have a bunch of trophies that says it tastes just fine!

Have you tried Blues Hog Tennessee Red? Sounds like exactly what you're looking for. Judging from your KU avatar I'm assuming you're from KC. If so, BH is widely available in the KC area. McConical's Meats, Smoke & Fire, and the KC Barbecue Store are a few of the locations that carry BH and some...

Lemme guess Rob ... Kinkaid, maybe Crab Orchard? Nice fish!

Hey Dennis S ..... You related to ShoddyHog from Fenton, MO? You guys could be brothers! Does the Carbondale Pork District ring a bell?

Here's a picture of myself and Paul Kirk after turn-ins at the '06 Charleston, MO contest. For those of you who don't know "The Baron of Barbecue" ... he's the one on the right.

Gotcha. You're doing fine. We're all pretty laid back here. It takes a lot to ruffle any feathers. Good luck with your cook!

That's a good price for those pellets. I know a lot of the pelletheads swear by them. Maybe I need to talk to Candy Sue! Scotty, do you know if Eddy has a new full flavored pellet? I heard he did.

My pleasure John. Welcome to TVWB!!!!

Unless it's a heck of a lot cheaper, why go through the hassle? While they're skinning, deboning, stacking, wrapping, and tying .... I'm cooking!

John, the breasts I use are actually multiple pieces of breast meat wrapped in skin and a net. If you look at my profile/avatar pic you can see that even after I remove the skin they still hold/form together very well. Sure, sometimes you get a little separation but not enough to matter.

The biggest complaint about the pellet cookers is they don't put enough smoke on the meat. Which to a certain extent is true. They burn very efficiently and clean, so no heavy smoke flavor when used per standard heat and time methods. There are tricks you can use to enhance/increase the smoke...

For variety's sake, here's the turkey breasts I use. They weigh in at exactly 4.75 lbs w/gravy packet. I remove the skin, season, and cook. I did seven of them this week. Got these at Sam's, but not all of their stores carry them. Honeysuckle Turkey Breast

Sauce to pork ratio is one gallon per 100 sandwiches. I'd cook four butts, five if you want extra.

I prefer to do these on the WSM. Usually around 275*. TIP: Use thin sliced bacon. If you're in a hurry and don't want to make meatballs you can use the frozen ones from your local supermarket.

Mission accomplished Bob!

You're a smart man Phil!

Pellet costs per hour? That'll depend on what you're paying for pellets! The last pallet of pellets I ordered wound up costing me around $15.00 per 40 lb bag. (that price included shipping costs) Figure you'll use about a pound of pellets per hour. If my math is correct that's about 38 cents...