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HI! I picked up a package of the above at Sam's today. 9 chops, 5" x 2" x 1 3/4"! They're really pretty. I want to smoke them over some pecan. I'm wondering if anyone can point me to some good, but simple, methods. Maybe brine or marinate, rub and how much charcoal, what temp for the WSM. TIA...

Cutting Board?

Hi Justin, you nailed it! I have simply gotten away from a "if it works, don't fix it" procedure. When I had a big garden, I was accused of not caring if I made anything, just wanting to experiment. I'm back on target now thanks to my friends here. :D

Agree, it's a dry brine.

Hi Al, that meat was tough. Wouldn't pull, had to take a knife to it. I think I've got it figured out now. Going to manually test for tender and rest in foil from now on.

Hi Steve! I have a Maverick that I've always used, also have a Party-Q (love it!). I usually don't remove the fat cap, cook to 203*, don't foil, and don't rest. Now that I think about it, that seems like a poor procedure. I think I read something once about no need to foil if you're going to...

To All... I believe I have solved my problem. Yesterday I trimmed the fat cap off of a thawed butt, then Salted it with Kosher Salt, wrapped in Saran Wrap, and refrigerated overnight. This morning, I removed from the fridge, unwrapped, and rinsed thoroughly. Then applied rub to all 6 sides...

What Do These Expiration Dates on my Food Really Mean? Dear Lifehacker, I'm a little confused by all the expiration dates on my food. Why do some foods have a "Best Before," "Sell By" or "Use By" expiration date? Will those tell me when the food is unsafe to eat, or are some foods okay past...

It's been quite a while since I posted regularly on TVWBB. I thought I would let those of you who know me know that my wife of almost 46 years, Shelia, passed away last Saturday, the 7th. Shelia had COPD for years, moved into End-Stage, then Palliative Care, then signed DNR orders, then came...

Bob H. - I haven't, but I keep thinking of all those BBs I've had come out perfect without ever taking the lid off.

Dustin Dorsey - Probably not too hot. The temp in the fat cap is a good 20° below the MM.

Tommy B. - I have no problem doing that, but I never have done it before.

Hey Ya'll, I have an '05 18.5" WSM that I've used a lot. I've for sure cooked hundreds of Boston Butts on it, with great results. Now I'm having trouble and aren't sure what to do. I have a Party-Q and a Maverick et73 (or whatever the number is) I smoke butts at 250°, with no water in the...

Literally, a little trailer near the side of the road. All the cooking happens back off the road. They have a huge commercial smoker. Good Q

They have BRISKET!! Really good place to eat since 1991. <http://backyardbar-be-cue.com/>

Full service restaurant, butcher and BBQ pit. Still doin' it the ol' fashioned way for over 50 yrs. <http://www.paullathamsmeatco.com/>

Consistently great Q and lots more BBQ related food at a Drive-thru place.

Whole hogs over hickory since before I was born. Recovered quickly from a devastating pit fire several years ago.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: " 1 (10 ounce) can enchilada sauce " What kind red or green? Sounds good and easy. Tim </div></BLOCKQUOTE> Sorry to be so late getting back...

AWE-FREAKIN'-SOME!!!! Gotta try that!