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Well, turns out, things came out better than once thought. Overall, for my first butt, I was very impressed with how tender and delicious the meat came out, despite not tying it up with butchers rope. Below are the pictures I took. The first image is the butt at the 5 hour mark at the first...

Disaster. Now I know why EVERYTHING I read told me to use butchers rope to tie this cut of meat together. I reached the infamous stall and decided to flip the meat one last time during its stall...huge mistake. The entire pork butt collapsed and tore apart into a heap of meat, bark, and fat...

Yea, I was unsure about the fat cap...I've read that some keep, others trim it. Bottom line is that the fat within the butt will be enough to add flavor and keep it just right. Can't wait to see this baby crisp up!

Here are a few pictures of the 9lb pork butt I'm smoking tomorrow in the 18.5 WSM. First time doing a butt, so I'm pretty excited. The Pats (Patriots) don't play til Monday Night so I'll be able to tend to this bad boy all day and not worry about missing the game. Should be sunny and mild, 40...

Seems like making my own is the best way - and cheap. Anyone recommend a brand of spices? I know the supermarket ones are decent, but also pricey. Are there any online spice dealers where I can buy bulk or a "bbq" package?

I'm looking for an all purpose (all meat) dry rub. I've always used Bone Suckin Sauces dry rub and love it, but its hard to get in this area. Recently, I bought McCormacks grill mates rub and it was awful....wouldn't break apart and came out clumpy on the meat. Anyone know where I can purchase...

Now that's quite view lookin down your neighborhood ....just need to switch out that Cowboys flag with a Patriots one! :cool:

Seen lots of awesome pictures here that show where and how people set up their BBQ "area"...Figured this could be a pretty cool thread of people sharing pictures of where they keep their smoker, including any cool environments, views, and set ups! While I cannot beat the Anchorage Alaska...

Hi all, A family-member of mine was fascinated with my WSM, so much so that he decided to build his own smoker. He didn't have the money to buy a WSM so went on youtube and decided to build a smoker with some scrap he had laying around. He's going to use elecric heating elements. He sent me an...

I've cooked babybacks on my 18.5 WSM many times flat on the grate. I'm cooking 4 racks now and bought the weber rib rack to hold them...are there any major cooking differences I should know about with the rack? Do people still foil?

Hey guys, Going to be doing a big smoke this weekend - ribs, pulled chicken, and some sausages. I have two questions about the sausages: 1. I've read up on how to cook the sausages and everything is telling me I can just throw them on, as long as the heat isn't too high (above 250)...anyone...

I am smoking two 3lbs chickens tomorrow to make pulled chicken sandwiches. Since I am cutting up the meat to shreds and adding bbq sauce, should I still brine the chickens overnight? Thanks.

The idea is that if you store the cooker with the middle cooking section turned upside down, any water that hits the lid now runs outside the cooker. Plus, the cover is not water proof, as water can get in through the seams.

Jeff, I had the same issue with rain seeping in, caused some pretty nasty mold, too. So today I stored it differently (according to this forum), by flipping the middle section of the WSM upside down.

There's a couple places near me (North Shore) where I can go for meat, but Butcher Boy in North Andover is the real deal. Cheap prices, top quality meat, butchers who understand what you want and are awesome at their craft (not to mention nice)...I always get my babybacks, spares, and butts from...

A lot of chicken BBQ recipes suggest putting dry rub on halved chickens. However, BBQ chicken is infamous for having rubbery tasting skin unless you crisp it over the coals. If some of us just end up tossing the skin on the chicken, why bother wasting dry rub on it? Does it still permeate and...

Frank, Off-topic a bit but since you are in my neck of the woods, where do you purchase your smoke wood, charcoal, and meats? Any good selections near you? I frequent Butcher Boy in N. Andover for all the meats, but lots of places around here sell Cowboy Lump...Smoke woods, that's a different...

Frank, Just got my WSM this summer...spent a couple New England afternoons smoking and drinking some good beers. I see you're hooked as well. Wish more Yankees used these guys...

Wicked Good Charcoal lump (Weekend Warrior Blend) has gotten some pretty great reviews here and on other websites (nakedwhiz.com)...I personally use it and won't switch unless I am compelled to do so. However, this weekend I caught a bag of WGC 100% All Natural Hardwood Briquettes. They are...

I am hosting a small get together in two weeks - four couples - so four guys, four girls, 8 total. I know the guys coming will generally eat anything and a lot - while I know the girls will have a serving of what I'm cooking, nothing more. I have the 18.5 WSM so I am trying to figure out what...