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I've always wanted to eat at Tony's place! Not hard to believe at all! Lol! Everything looks awesome!

I never have, nor heared of anyone using honey as a binder. I would think that it would really blacken up on you. That being said, I do put brown sugar in my rub. Really though, I don't think that you even need a binder on butts. They're plenty moist and hold the rub just fine on their own.

I'm a big Bad Byron's Butt Rub fan! It really is a great all around rub. I order it from their website by the gallon.

I think your right! 1/3lb cooked! Maybe more like 1/2lb/person uncooked weight is more like it, sorry. Anyways, somewhere around there.

I prefer 250-275° for l&s. 325-350° for HH.

I've done hh and l&s. I think that you get a better smokey flavor with L&S, and hh is of course fast, but I don't think that the bark really sets very well , ya just don't get that great smokey flavor. That said, I've only done one HH brisket. it was juicy though, and super easy to do. I saw the...

Shamrock foodservice warehouse. They just got a new store in Ft. Collins( about 15mins from me). It's like Sam's Club but no membership fees.

Thx! I saw Marco's post too. Didn't know there was another tvwbb member there. Pretty cool!

This is a little late to the party but here it is. At the end of May we had a kcbs sanctioned amateur bbq competition called the Rib-O-Rama at the Budwieser event center here in Loveland, CO. and in the weeks leading up to it my buddy and I were practicing for the big day. here's what we did on...

I've actually started using lump more sense I've found some pretty good stuff for $12 for a 40lb bag.

Everyone I know can't resist my butt. They eat it up like yummy yummy!

Looks awesome!

What did that little pearl cost ya?

I don't think I have ether, but stuff like chicken parts on the lower grate would probably work fine. I'd leave the vents open though to get some good heat.

+1 to the 150° thing. I don't know why anyone would cook at such a low temp, so i assume its a typo and you meant 250°. 150°is what you would want to do jerky at. When i cook butts i use a full ring of kbb with the tin can minion method, w/o water, and I'll get around 12-14hrs at 250-275°

I'll have to disagree with some of the others. i think 2 butts will feed 30 and then some. I always plan on 1/3lb/person uncooked weight. So a twin pack of butts weighing in at 15-20lbs should feed 45-60ppl. I've done lots of pulled pork cooks for lots of people and this seems to always work...

Looks delicious! Well done.

Everything looks great! Like those sterno warmers too. Could use some of them myself.

I've become a big fan of letting it rest for at least 2hrs. It's so moist and tender after a good rest. Great job one your first butt!