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I did 8 lb butts over a 12 lb brisket this weekend. Put meat on about 8:30 pm using MM. Flat was ready about 12:30 or 1:00 and I removed the butts at 4:00. Butts were only at 180 but they passed the probe test. They had rendered nicely. The butts only got an hour rest before I chopped them...

On the other hand, I went to a July 4th pig roast up in the NC mountains where the good ole boys cooked a pig in a halved oval oil drum. They threw in 80 lbs (or was it 120 lbs) of Kingsford, started it, put 4 apple logs on (about 15" diameter by 12" long) that they had cut fresh that...

Michael, you are absolutely correct. Thinking one thing and typing something else. Yes, I put the point back on to render more. Do not really know how it came out: I was supposed to bring it to Beaufort with me, but, alas, it is in Charlotte.

We had a good time. Brisket GONE! BBQ almost gone, Yardbird almost gone even though I forgot to make some with lesser heat. This time I tried separating the point from the flat when I took the brisket off and cooked the flat some more. Was not pleased with the result. I think that I will...

Butts at 170, brisket 182 and probe test fails. Check in another half hour

Kevin It does smell wonderful out there, however, I am cooking omlets for breakfast. Then I have to get the tools and materials out of the kitchen from the big (incomplete) flooring job finish and get a few things ready. Probably will brine the chickens about noon. Drop by for breakfast if...

After a good night's sleep (thanks, Guru) the pit at the top of the butts is 230, Brisket is 177 and the butts are 165. Looks like I will be pulling the packer out of the bottom soon.

Followed your advice Kevin, they are all on. Thanks. Fixing to brine 6 chickens now.

2 butts = 17+ lbs Packer is about 14 lbs

OK Guys, what are the logistics when you do BOB? Start the butts on top and put the brisket on 3 or 4 hours later? Add more smoke wood when the brisket goes on?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dennis T.: No, I didn't forget the vegetarian ... someone needs to clean up. </div></BLOCKQUOTE> Dennis -- I LOVE your style!

Keith -- A lot of the folks in Wayne County (Goldsboro) area use blackjack oak to smoke their pigs with, like Wilbur's. A lot of folks on this board like small amounts of smoke, but some of us (like me) go the other way. What part of NC are you in?

Just read this thread. Steaks last night with the sons (19, 20). We did ribeyes (or was it NY Strips) out of the freezer, 1.5-2" thick, except for a thin piece off of the end that was cooked about MR for the bride. The steaks were barely warm in the middle. WONDERFUL!!! We seasoned the...

Paul, Just go for Mr. B! Butts are extremely forgiving, and much easier than ribs. The difficulty with butts is that they really deserve a long slow (15-20 hour) cook and this worries folks that have not done an overnighter. Yeah, I answered the call of the ET-73 in the wee hours a time or...

The foodsaver is definitely the way to go. We cook 4 butts at a time, pull the bone out and then freeze two of them for future use. We defrost and then boil the butts in the bag for reheating. Works terrific!

I regularly do 4 butts at a time (why waste the empty smoker space?) I have never rotated the butts and have not really been able to tell the difference betwee tbe top and the bottom. Generally I run temp probes in one butt on each grate and quit when the lower temp is 195. Sometimes the...

Phil -- I think mine leaks more than Kevin's. I start with about 12-15 hot briquettts (sp?? bride and I have enjoyed Reisling w/shrimps tonight) and dump them on one side of the ring. I think this gives me a slower start and greater ease of fire control. Also, based on your hitting 289 and...

Has anyone had any experience with the Furi Knives? There is a lot of interesting information on this site.

I am usually pretty full after beer and trimmings from chopping butt. Sides would merely cause me to HURT myself cause you gotta eat more pig and beer!

My experience confirms what Kevin says. Butts that size take 15-20 hours. (I run about 215-225 at the grate.) It has been a while since I did just flats, but the 15 lb packer I did last weekend went close to 18 hours.