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Mick -- GO with Kevin's advice! I followed his advice and I have had excellent briskets. Why figure out ways NOT to do it?

Will rub spares at 6 a.m. for lunch at 1. Will foil when I get back from church approximately 11:30 and pull out of foil at 12:30. Yeah, I know that 6 1/2 hours might be a little short for spares, but, sometimes you have to adapt.

Once you have good batteries installed you must turn on the receiver and then turn on the transmitter, within a period of about 60 seconds.

Guessing about whether or not there is a difference in the product between "short" cooks and long cooks, I think that there will be some difference, the question is how short the time has to be to tell the difference. I think that, for the most part, the rendering is a function of the...

John, 190 or higher is usually a very reliable temp for pulling. If your temps are steadily increasing wait for at least 190. (I have even had small butts come off at 200+ with no discernable difference from other butts in the same cook that were at 193. Sometimes I have had a butt or two...

The no bread is easily solved. Pull out your cleaver and chop the pork into pieces and let your guests eat it with a fork, just like we do in the Carolinas. You really do need to send someone to the store for some vinegar. HTH, Lots of luck

I used to be real O/C and log time and temps in excel; graphing them. Now that I have figgured out how it works, I have stopped trying to degenerate an art to pure science. I am finally confident enough in my success that I can work with "when it is done, it is done." Yes, the last time...

Chad -- Good is good, bad is bad, and the worst that I ever done was better than edible!!! ( and I have sure tried to screw up a few)

Down east (Goldsboro, Wayne County, NC area) they use blackjack oak for their whole pig BBQ. Have not tried it, but I do have a major supply of pin oak in the yard.

Great tool. The Bride delights in reminding me about our "discussions" when she brought home one more piece of junk to stay in the way. I'm still eating crow out of a foodsaver bag.

Rick Congratulations on your first butt cook. Pictures look great. Yes, it is normal for the meat to get stuck for several hours around 160. This is the "plateau" where the fat is rendering and the connective tissue is breaking down. Drove me crazy the first butt or two, cause the meat...

Mom is just a problem that we have to vent on occasionally. The sisters (one lives in the state of DENIAL and the other is too much like her mother) are doing their best, but, I seem to handle the problems better than they do. (Sometimes with exessive amounts of beer.) Yeah, I have a leaky...

Actually, all of my briskets, except one, were cooked fat cap down and rested fat cap down. The exception was cooked down and rested up. My seriously deranged opinion is that the bark was better on the down/down deals. Please pass another beer!

3 hours after closing the pit down it is still at 220. Is it leaky or what??

The Yardbird was WONDERFUL! Moist, flavorful, not bad for being WAY behind schedule the whole way. I think we have another winner. With regard to whats cooking -- With Mom probably dealing with another mini-stroke (severely crossing words; good linear thinking on the main subject but...

Amazing -- Spatchcocked and brined a 6 lb chicken. Used one of Stogie's Jerk Paste (from the poultry recipies section of the Forum) recipies as a start (of course, was missing a few ingredinets and had to substitute, also added some lime juice, smelled wonderful). Went out and started a lump...

Jason, we add a thin eastern (NC) style BBQ sauce after chopping the butts. This is not so much for dryness as for flavor and heat. We never trim our butts. When I "pull" the meat into chunks getting ready to chop, I will separate the remaining, easily separable fat. No matter how lazy I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Art R: Westbrook has 5 and up spares for 99 cents a pound. </div></BLOCKQUOTE> Do not know why, but I haven't seen any sales that low around here. I...

After my first cook, I have not done anything except the Minion Method to start the fire. Even using the BRITU recipe, I still use MM. But, then, you have the opposite problem, it sounds like. The other thing, even for a 6 hour cook with ribs, I fill the ring not quite level full with...

Perhaps it is a regional thing, but we have no problem getting cryovaced sparerib racks at Sams, Walmart, BJ's, and the local grocery stores. As far as "southern style ribs," down here they sell what they call "country" ribs which can be any one of several things, but usually sliced pork butts.