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Just did a two butt smoke Friday night. I filled the charcoal ring with Kinsford. Maybe even a little rounded at the top. Butts reach 190 at the 15 hr mark. I kept the temp at 250 at the lid the entire time. Just for grins I left it alone after I pulled the meat just to get an idea how much...

All turned out good. The butts were ready to pull right at the 15 hr mark. Foiled and rested for a few hours then pulled. I mainly did the to sell to some of my coworkers. So I vac seeled into 2# bags. Then my wife told me her sisters clan is comming over monday. So what I do last night...

Temps have settled in, meat probe failed again. I appreciate the advice all. Time for bed.

Ok. Now the the Lid and the top grate temps are pretty much the same. I think I wasn't reading the lid (Trend) therm right. I'm sure it's the Miller Lite. All is good for now. Lid temp and maverick showing 255.

Swapped back to the original meat probe and now it's reading the temp instaed of HHH. My concern is the smoker probe at the top grate is reading about 15 degrees higher than my lid temp probe. Not sure what's going on there. It's not towards the edge of the grate. Does it need to be in the...

Thanks for the advice fellas. Meat on the smoker and temps on the rise. Had a friggen probe die right off the bat. Glad i ordered extra. What a pain. Will be calling Maverick. Any way. Temp taking a long time to come up but I have never had this much on at one time. Probably 20 pounds...

The last one I did I used 1 chunck of skeet and the rest hickory. We really liked it. Doing 2 butts this time and still only putting on one chunck. BTW, why don't you like skeet with pork?

Maybe one of the pros can take some pics next time they do one. I did one last week end, and I'm sure I did it wrong.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: It's all good if you've got some Miller Lite and Southern Rock on. Keep the pictures coming and put some Kid Rock into that rotation...

Kroger had a sale on some shoulders. Picked a couple. Came home from the store and the wife said she is going shopping with her mom. Cranked up the Onkeyo with some Skynard, Molly Hatchet and .38 Special. Started on some Miller Lites. The rub is on. Will put them on the WSM when I get home...

Lee, I seperated the flat and point, cut the point into chuncks, through some carolina red and some rub on them, in an aluminium pan , then back on th WSM for a few more hours until the fuel was spent. let cool over night then did the food saver thing and will make chili out of it in the near...

Looks great. Just did my first one Sunday. it was a 11# packer. Took right at 4 hrs. Turned out great. Thanks to all that helped out.

ABT=Atomic Buffalo Turd Fatty=A roll of sausage covered with your favorite rub and smoked. You can also flatten out the meat and put what ever you want in it and roll it up and then smoke it. Do a search on the two, and you'll find a lot of good info. HTH

Thanks so much fellas!!! Wish me luck on my first one. Wrap when cold?? Foil??

Thanks for the speedy reply Kevin. I knew it would either be you, Bryan, or Craig to be one of the first to reply. That's what i was thinking because of the high heat and the fat cap protecting the meat. One more thing. It won't be served until Monday. I'm doing this for a co-worker. When...

Prepping a 12.5# packer for a high temp smoke tomorrow. How much of the fat cap, if any, do I trim?

Wow 24 hrs. Could you take a pic of your charcaol bowl next time you pack one up?

I just got my 12 Granton edge slicer and a 6" curved boning knife. Used the boning knife to remove the bone from a small pork butt to make buck board bacon with. Quick and easy. Used the slicer to cut up the bacon. Again, quick and easy. Great knives. Thanks Bryan.

Thanks. This tastes just like belly bacon. I will do a pork belly next.

My first try at Buck Board Bacon was a huge success. I'll never buy store bought again. E]asy to do and the taste is out of this world. Used RO lump with a few small chunks of hickory. Followed Chris's recipe, and it turned out great...