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I am planning my first overnight cook for this evening. I live in a rural area in upstate NY. I plan to get the butt started and then go to bed and sleep fo about 5-6 hours. How likely is it that raccoons will feast on my butt? My wife is not concerned at all. However, I have read here that it...

Kevin, I am somewhat of a "newbie" myself. I have found it to be pretty hard to screw up a butt/shoulder. They are very forgiving. here are some of the things I do... 1. cook at lid temp. 235-250 2. cook meat to 195 3. rub only (no mustard) 4. rest for 20 min. then pull (no foil, I feel it...

Steve, I agree. Meat drippings give the sauce a wonderful taste. My wife was not sure if she would like the meat drippings in the sauce. After trying it, she said I should have made a double batch. Kudos to you for this great simple recipe.

I also believe the experience you now have is the biggest difference. Being a newbie, I feel I get better with each cook.

Doug, IMO, there are a few on this site that have reached "god-like" status.

I have decided not to ask him to replace my WSM. If he has any class, he will offer. I will see him this Saturday at another party. As far as drinking and driving, the two do not mix. My job requires me to drive. When not at home, my wife drinks and I drive. My wife does not like the guy...

Well, it was an interesting day for me. WSM performed great. It ran between 240 and 275 all day. Pork turned out great. The day ended in tragedy however. My aunt's drunk boyfriend wiped out my smoker as he was leaving. Bent one of the legs. Also, bottom bowl is out of round. That could be a...

Adam, Can you explain the concept of plateau ?

Yes, there were two butts in the cryo. 6am, in buffalo, and the butts are in the smoker. I plan to cook at 250-275 at the lid. Should be eating by 6pm. Once again, thanks for all the help. This is the fifth time I am doing pork butts and all but one turned out fantastic. This site is a wealth...

I will definately season the pear wood before using. Normally, I use hickory with some cherry mixed in. Thanks for all the help everyone.

I am cooking the butt(s) on Saturday. On Friday, when I apply the rub, I will be able to see if there are two butts in the cryo. I will post how many butts are in the cryo. I am an early riser. I normally cook a 6-7 pounder starting at 5 am. Therefore, an overnight cook is not necessary.

I purchased a large pork butt (almost 15 lbs.). I do not have time for an overnight cook. Can I cut the pork in 1/2 to cut down the cooking time? I came across a pear tree and cut some branches with the intent to use as smoke wood. Can I use wood right away or must I season it first? Has...

I have found that if you let the water pan empty during the last 1 to 2 hours of the cook, a pork butt develops a nice bark. Problem solved !

Interesting. I must try for myself as I am somewhat skeptical.

I like hickory with a little cherry.

I like burnt ends.

You can not go wrong with Dinosaur BBQ sauce.

I have great results with both italian and chicken sausage. There are days that I do not have time for a long cook but still want to fire up the WSM.

I originally bought the brinkman for $36 at Home Depot. I used it once. Soon after, I bought the WSM for $249. I have been hooked on BBQ'ing ever since.

I agree with Jeff. The two books I use the most : 1. How to grill 2. Peace, Love and BBQ