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I find that maybe 75% of the time a 8 pound butt is done in 13-14 hours. But those last 25%, ugh, I think my record is 17 hours. It's just the way it is. I'm usually in a 225-250 range. There's a plateau in the 160s and another in the 180s. I don't even start checking for doneness until...

You've gotten some really good advice. I just wanted to add that you shouldn't need water, but it definitely is a quick fix if you want some cheap insurance. The big drawbacks versus the terra cotta are a) you can run out of water, and b) it won't work to stabilize a high heat cook, because...

If I'm making two slabs of ribs I'll often put on different rubs because different family members have different preferences. Sometimes I'll do one that I know works and one I'm not so sure about. That being said an awful lot of things are very good with just some salt and pepper (helps if...

I have the 610 as well. It's pretty easy to use, kind of a pain to clean. With long thin things like bacon it can kind of flop around depending on how flexible that particular slab is. Sometimes I have to flip it, sometimes I don't. You'll find unexpected uses for it. It does a fantastic job...

Since you're a Costco member I'd explore that for a while. The quality is very good. I don't eat steak all that often so it's pretty easy to justify getting prime - I usually just keep an eye out for when they have some extra nice ones. You could easily do the same thing with choice.

I'm no brisket expert but I've found that prime grade meat can make a surprising difference in cuts where it's just not that obvious that it would help. I'd at least try one sometime and see what you think.

I've been cutting them so they fit in a 2.5 gallon bag. Sometimes I'll do a different recipe for each half but mostly it's just a convenient size to deal with.

You can get really nice maple sugar on Amazon, just so you know. I personally think the maple bacon recipe is wonderful, easy, pretty near foolproof, and different enough from what you can get at the store to be interesting in its own right. The Charcuterie garlic/pepper recipe is also...

1. They can vary a lot in terms of how much actual meat is on the bones, but if they're meaty I can only eat about two bones worth. 2. A lot of pork rib rubs work great, but if you have something beef specific go for it. Plowboy's Bovine Bold works really well. 3. I've only done them low and...

These are nice folks and they're in Santa Clara. http://eggsbythebay.com/ If you're willing to drive a bit further there are lots of other options, including http://www.greenleafbbq.com/ in Livermore who just has bins of all kinds of trimmings from central valley orchards (sold by weight -...

I checked a 1931, 1936, and 1943 Joy of Cooking and no Racoon in the index, and I checked the game chapter. Squab, rabbit, pigs feet, and wild duck, yes. Racoon, no. So unless somebody can give me a page # I'm saying somebody just made that bit up. (The 1943 edition's cool by the way -...

It can mean either original post or original poster depending on context.

I don't cook baby backs often enough to have a feeling for which takes longer, but I've had St. Louis trimmed spares take up to 6 hours. One piece of advice I picked up here that was useful - if you're not sure if the ribs have peaked or not, just leave one slab on there for another half hour...

Based on this and the cook time in the OP I'm thinking the ribs were likely undercooked. </div></BLOCKQUOTE> I think so too, especially since OP never mentioned anything about testing for doneness. OP: Next time, try grabbing two bones and pulling them apart. You should just get a little...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jody condor: I just finished the beginner chicken and it was pretty good, a little dry but good. First smoke temps held steady at 340 for almost 4...

Send the wife out for doughnuts?

The stuff on the inside of the lid might fall on the food and if you can knock it off with a paper towel now and again that's probably a good idea. The stuff on the sides, I don't know, it'll basically just end up being a solid black layer you can probably ignore, but if you think it might...

Agreed that chicken is probably best, but if you're not a chicken fan consider a boneless leg of lamb. It's really easy and people are overly impressed by it. They're pretty easy to use, by the way - I put a drip pan in the middle and coals to either side and as long as you've made some...

I did mine at 250 in the smoker, then a 20 minute rest, then a few minutes inside a 500 degree oven, then a shorter rest. Everybody liked it lots. I do salt and pepper, and apple and cherry wood with wicked good charcoal. Prime grade from Costco.

You might take a look at http://www.nakedwhiz.com/lumprankpoll.htm and keep an eye out for anything in the top 20 or so, but the Royal Oak they sell at Walmart is quite serviceable.