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Looks fabulous Doug! I need to invest in a wireless polder. I bet I've walked outside 50 times today Not that I care. I'm just dying to try some of this BBQ. Pulled pork is probably my favorite BBQ. Question: About what temp will the meat become real tender. Just checked and it's...

Yep it's a kettle. I kind of turned my original question which Chris answered into whats progressed throughout the day. Meat still registers at 155-157F in various spots. Going on 7.5 hours.

Thanks Doug, Ever since my last post I must have hit the sweet spot. It's been sitting rock solid at 250 for almost 2 hours now. I check the temp around 1:00pm and it was 150. I guess I'll check again about 4:00. This was a small butt. 3.69lb before trimming and bone in.

Well I'm almost 5 hours into my cook and so far it's not too bad. I'm adjusting vents about every 30 minutes. I did stay at 250 for about an hour and a half but has been either high or low ever since. My father came by to check it out and while talking to him it shot up to about 350. Took me...

I got some Stubb's last weekend and it's very good. Available at our local Food Lion here in VA. Bone Suckin' is next on my list. I'll have to order that via net though.

Thanks Chris, I thought I had read that you get a better smoke ring if it goes on cold. Welp I'm off to fire up my kettle

How long do you sit your butts out of the fridge before going on the coals? They all say room temp but how long do you guys normally allow?

I picked up some Stubb's this weekend and tried it last night. There is something about it that is really good. It's almost sweet and a tad bit spicy at the same time. It'll be something I keep in my cabinet from now on.

No, but I'd recommend a soup can. It was recommended to me and was much easier than using a beercan. More sturdy.

I suppose thats why coolers seem to be popular for brining?

Just for the table.

I really don't want to drop $80-$100 on a pepper mill but I've gone though several of the el cheapo ones over the years. If anyone can recommend a decent one that is a reasonable price I'd appreciate it. Thanks

What is a weed burner?

Are Stubb's and Bone Suckin' good for finishing pulled pork?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>So, I guess what makes it worthy of it's price is MY satisfaction with the board. <HR></BLOCKQUOTE>Thats good enough for me. In the end thats all that matters. Like I said above it's all personal preference. I wasn't...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Wayne Sizemore: Well, I have an 18" x 24" "Pro Chef Boards" wood cutting board that came from Williams-Sonoma. It was a little pricey but I think it was worth the price. I have had some cheaper boards...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Davis: Now, Wes, you have to remember that those high-priced boards are made from wood salvaged from the true Noah's Ark, they have a hand-rubbed finish that's made from the ear wax of unicorns, and...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom Chilton: Check out this from America's Test Kitchen: America's Test Kitchen ranking of cutting boards I got one of the Bemis composite wood boards and really like it. I also have a bunch of...

I've heard quit a bit about it myself. http://www.scottsbarbecuesauce.com/ncbbq.html I'm ***/u/ming ^

Stogie, How much oil do you put in say 12oz of juice?