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MMmmmmm, those are some nice 'gars! Who do you like in the race?

Winner winner chicken dinner!

Purty smoke ring!

Aha! Now I'll be on a quest for true Chinese mustard powder (cuz the stuff we've always gotten in the Asian section---you know, it used to be all Chun King, lol) tasted just the same as the Coleman's to my admittedly untrained palate.

Looking good!

You can use Coleman's English mustard powder absolutely interchangeably, IMHO. Great stuff! Don't water it down with vinegar.

Without a shred of evidence, I'll just say there's a certain je ne se quois about live fire, which includes charcoal, imho.

Ooh, take-apart! Alton Brown would approve. Thanks!

Get some bear claws for pulling purposes! http://www.outdoorcookingstore.com/Products_top.cfm?state=detail&n_id=1264

Some folks think they can taste Kingsford, too. (The anti Minion method camp) Go figure!

Yep, you want a big plateau in the 160's as that's when the fat is rendering and the connective tissue is softening and releasing water to tenderize the meat...! Hey, nice pics! Good job. Those photos make me miss my missing maverick (sniff sniff). Looked almost like ransom photos...

You're not putting ice in that cooler, are you, Mike?

I'm going to say the first half of 1, and 4. That was a mighty small butt and I don't believe you should trim ANY fat off of practically ANY butt. I no longer even trim the big thick fat cap that is on occasional butts, and wow, what a great end product. Next time just leave it all in one...

Only if I crush them with inches of it! Otherwise I think it makes them thrive. I believe I did put some in my garden with my tomatoes and they're happy as clams. My mom's ivy likes it too.

I put it in places I want to destroy (but i'm not sure it destroys anything). Kingsford is made of: Powdered charcoal, anthracite coal for long burning, limestone to create ash, starch as binders, and sawdust and sodium nitrate for quick lighting. "The starch is perfectly natural and the coal...

I dump big heaps of it on unwanted weeds (it's like a filthy mulch) but I don't know if that's a good use for it, really.

Jim, I run my pit nice and cool like you do---I think the 210-225 range is ideal, which is why my cooks take 20 hrs most of the time. I don't have a set temperature for pulling briskets off. Once you're in the 180's you can start doing the ol' fork test on it---basically, if yer probe slides in...

Well done! Any idea what the meat temp was when you pulled it off?

Yeah, seek out the recipes for Green Chili (for green chili burros) and then next use THAT to make enchiladas (recipe is on this site, prolly under pork). Sooooo gooood!

Jeez it's great stuff! I'm always shocked when my friends order their bacon extra crispy at breakfast (and then mad when the dumb restaurant makes mine that way, too, grrrrr).