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Food City in Johnson City, TN. I've gotten all the other ones at the Food City in Jonesborough. I talk to the butcher in Jonesborough whenever I go in there, but I've never really seen anybody in JC. I'll stay away from that store from now on. I need to go check out in the field and see if...

thanks, i'm glad i'm not the only one. i hope it never happens again for me. it sucks that i spent close to 24 hours on a piece of meat and it didn't amount to anything. i guess a possum or raccoon in my area enjoyed the nasty 'cue. i threw it out in the field as far away from my house as i...

father's day cookout near disaster.... this was my 5th butt and it turned out horrible. it didn't smell funny or look weird when i was trimming and rubbing it. it didn't smell funny on the smoker. when i started pulling it my wife walked in the kitchen and said it smelled like "something...

i'm glad it all worked out. mine went well, too. my family tore up the pulled pork. i'm about to eat some leftovers. i can help you with the pics. i got an account at photobucket.com and upload mine there, then you can generate the html code for clickable thumbnails, etc.

it turned out great. i pulled it and put it in a cooler at 10, then took it to my parent's house. it went in the oven there at 250* while we were at church, then i pulled it at 12:30. we ate almost one whole butt. i pulled the other one and put it in bags in the fridge. i'm going to take...

kevin, i'm at 15:15, the temps were 170 in one butt, 180 in the other, lid is 260. i'm pulling it off at 10:00 at whatever stage it's at, putting it in a cooler, and taking it to my parent's house, then going to church. if it's done at that point, i'll let it rest. if not, i'll put it in...

i might be staying home til it's done, then throwing it in a cooler and heading out the door. we're eating at my parent's house after church.

we're in this together mike.

checked it at 4am and all was well, meat was 170, lid was 240. got up at 7:30 and the lid temp was 190, meat was 160. i opened up all vents, stirred coals, and propped the door open. i'm almost to 250 already. i don't know if it will be done by 10.

naw dave, i'm not freaking out at all (i've done that before). i'm actually quite calm. i know that all is well and will work out. i haven't been yoyoing the temps too much. it's only my 2nd cook. i'm just trying to get the temps to come down a little before i go to bed. i'll check it out...

thanks dave. micromanagement of the grill/cooker is something i'm learning not to do, but it's hard. just checked it at 4hrs30 mins. my temp has risen to 275, so i closed the vents from 50 to 25%. i just added hot water at the 4 hour mark, when the temp was 260 (at which point i closed the...

thanks, bill. i'm trying not to do that. it's hard not to fiddle with things a lot. bryan, i'll remember that next time, and i'll keep it for me.

i'm 45 minutes in and the temp at the lid is about 225. i closed the vents to 25% at 5 minutes in cause the temp was 200, and have gradually opened them all back to 100 open since then. hopefully this will all work out.

i got two ~8 pound butts, the charcoal is lighting as we speak. i hope to get everything going and get the meat in at 6. i'm going to watch it periodically through the night and see what happens. we have hamburgers and hot dogs as a backup plan. i'll keep you guys posted.

i'm planning on doing pork butts for Sunday dinner. We'll probably have 8 people planning on eating at 1:00 on Sunday afternoon. i'll need to have the meat in a cooler by 10:00 so i can go to church. does that sound doable? how big of a butt (or butts) should i get, and how long should i...

thanks paul. i can't wait to try some pork butts. i think the next thing i try might be a fresh ham, then slice it thin, just like Ridgewood.

here are the promised pics: temps held up good: three hours in, added potatoes: six hours in: pulled chicken and added sauce: ribs are ready to eat: not a lot of leftovers: it looks like they liked it: everything went well, i could have probably pulled the chicken...

everything was great, pictures to follow soon.

thanks kevin. the temp in the chicken was 170 the last two times i checked, at the 3 hour and 3.5 hour marks. i'm going to check it with another thermometer at 4 hours. i've got two meat thermometers, and i tested them both last night, they were good. so was the candy thermometer i have in...

still going good. how long can this chicken take? it's been in there for 3.5 hours, and i've held the temp at the lid at 230-250, mostly 240. i might pull one chicken 1/4 off at 4 hours, cause it's gotta be done by now. thoughts?