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Here are the ribs I just pulled off: and here the sauces I made for tonight's feast:

Well I finally shredded all 4 butts. Overall I am very pleased with the results. I won't win any competitions with it but my guests will be pleased. I did learn one very important lesson. Just because you check the temp in the 2 biggest butts doesn't mean the smaller ones are at the same temp...

It is supposed to lower the pit temp to close to what the meat temp is near the end. Since this was first time I have used the DigiQ, I did not have my damper set correctly. There was enough natural draft through the fan to keep pit temps elevated. The highest I saw was 243, but once I adjusted...

Meat temp was reading 188 at about 8:15 am this morning. Being impatient, I finally opened the lid to have a look, and this is what I found: I think I probably could pull it off the smoker right now, but I am going to wait till the meat temp hits 190. It smells wonderful, almost like bacon...

Very inspiring and now I am on the look out for beef ribs during my next grocery run.

One thing I forgot to mention, Chris at Cajun Bandit Rocks. I ordered my DigiQ and WSM pimp kit last Sunday. My order was in the mail by Monday morning and on my door step by Wednesday. It was beautifully packaged. There was a small mix up and the adapter for WSM was not in the box. I shot him...

Thanks all for the encouragement. Just put the meat on. Here is my set up:

I have started prepping my first Boston Butt cook. I have trimmed a lot of the fat from top of the butts and I have rubbed them with Meathead's Memphis Dust (recipe from Memphis Dust). Here is what I have so far: I am going to get the smoker going at 5 pm using the Minion method with Apple and...