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I'm really proud of my butts - they're my best thing. Made four for my granddaughter's school and they weren't my best. Somehow I got the temp wrong and took them off the heat to early. Had to oven them the next day. Not as good. So, are there ways you can get a too high temp by poking in the...

I used to make my own until I discovered one [happy] day the Loblaw's President's Choice Smokin' Stampede BBQ sauce had the identical ingredients. Here's the ingredients, PC Sauce

Why not make your own rub? The you know what's in it. :D

I've done 4 butts many times on my 18.5 and had great successes. Recently I've gone over to high heat which take abut 6 - 7 hours rather than 14-16. If you're going over night, allow that time - 14 to 16 hours, and don't worry because you can pull them and then they can stay wrapped in a cooler...

We take full responsibility. Enjoy yourself.

No: steam them when you are serving them. The steam makes them hot and does not influence flavour.

Never fails. :( Every smoke day I'm out of town far away from my smoker. Bleah. :mad:

I'm a hamburger bun guy. Wonder bread - the only time I use the stuff. But reading this thread, maybe i'll try something more exotic.

Mary, consider making the ribs a day or so before, letting them cool, and then vacuuming them. If you heat them in boiling water they won't cook anymore, and should TAste like they're right off the smoker. Cheers, Michael

Wilkommen! Over the years I've spent a lot of time in Am' You'll like it here!

I was just thinking I haven't seen a new Canuck for a while. Welcome from a Torontonian! Enjoy the board - it's a good one. Canada Mike

So on Wednesday I was smoking for my annual granddaughter science fair do. I'm now a fixture and expected. They talk lynch mobs if I don't turn up.:D So I decided to do a high heat, and put four butts on at about 10:30 am. It rose to about 300, but with everything open didn't want to go higher...

Another butt should do you. Besides, it takes as much work to make 4 as 1, so why not?

No sh#t! You're right! I didn't believe it and checked. So, what have I been doing and why am I still alive???

If the membrane don't wanna peel, I respect it and leave it.

186 is pretty ggod. Check if it's soft by probing, and you can likely pull it. I've never found a problem with bark getting soft. After all, you don't want someone to break a tooth :rolleyes:! I find that wrapping them tenderizes the meat and nicely finished the cooking process.

YOu can get pink salt at William-sooma, pricey,but it lasts a long time. http://www.williams-sonoma.com/search/results.html?activeTab=products&words=pink+salt&cm_sp=OnsiteSearch-_-GlobalNav-_-Button&type-ahead-viewset=ecom

I go to the bulk barn. I have my recipe organized by parts or scoops, and and take 4 of sugar, 1 of cumin and so on. Then, when I get home I just dump them altogether. This is my recipe which was built from Kevin Kruger's. Parts/scoops/etc 4 Turbinado sugar 2 coarse salt 2 onion powder...

Wasn't Thanksgiving last month? :confused:

Yep, Chris, I looked at the FAQ and it was not promising, but I will change the batteries and try. My maverick works OK except in my office because of all the electronics there. Anyway, waddya gonna do, eh?