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Rick... Good decision! Fortunately pork butt is cheap...money wise. You have already found the silver lining..you get to do it again!

Rick.... Pay close attention to what Doug just said!! This is one of those meat myths....heating to high heat will kill anything left. WRONG!! Also, keep in mind, that a healthy adult will be able to fend off most food borne illnesses. It is the seniors and the kids who will have a hard...

Scott..... What Doug was trying to say......NO chance! Your plateau alone should take a few hours. If that critical time is cut short you will have lots of unrendered fat. I always plan on 2 - 2 1/2hrs. per lb. with temps in the 225? range. Anything much shorter than that and your...

Jim.... Congrats on the briskets!! I would not recommend stacking your meats. You have a few issues to deal with..... Smoke will only get to the open surfaces, so it will be greatly reduced when stacking. Heat will also only get to the open surfaces. This will increase your cooking time...

Here is a nice easy one-pot jamba recipe. It has been adapted from a very authentic recipe from Breaux Bridge, LA. I adapted it to use when cooking off site...camping, BBQ contests, etc. It is very easy to cut the veggies up the night before and package everything so it is transportable...in...

Hey Chris..... NO you are NOT an idiot and you are also not the first one to do this! LOL They sound like they are fine. They will keep for several hours IF...they are foiled and wrapped in towels. The danger temp begins at 140?. You DO want to pull these before they get too cool. Pulling...

Chris..... You do have 2 butts in that package!!! They froze together and that is why they are not thawed completly. Just think about this logically......the average weight of a hog at slaughter is 260 lbs. here in the US. That would mean your hog had to weigh over 500 lbs. That is NOT...

DB.... Where on Earth did you read THAT????? I have submitted some articles and recipes on BBQing to a UK based web site, but that is about it. Matter of fact, I haven't even looked at that site in over a year! LOL However, the pay was tremendous! Got mentioned on the internet that I was a...

When loading up both levels like this I always switch. You can tell just by looking that the top level ones cook much quicker than the lower. You should also swap the interior with the exterior ribs. Just a quick look will tell you that the outermost ribs cook much quicker than the indside...

Steve.... Most folks will use their regular sauce as a glaze. There may be some misunderstanding on this point. I think glaze and sauce may be used interchangeablly. In other words, I don't use a glaze and then sauce with something else.....I use whatever I am using as a finish sauce. Does...

Hey DB!!! This sounds like Deja Vue all over again! LOL Nice to see you around!

Mark.... Why do you need to keep it clean? Yes, water will still get under the foil if you use the regular width stuff. But, it should retain most of the fats that accumulate....they have a tendency to stick to the foil as the water dries up. One solution is to use the Heavy Duty which...

Rich... I have done this with almost all of my rubs. Some are great, others not so good. I use my wheat grinder to powderize the rubs...almost the consistency of talcum powder. This makes them stick better.

Eric..... I am a die hard user of Kingsford for smoking and lump charcoal for grilling. I think the briqs give you much more control and they are much more consistent than lump. Will lump work in the WSM...yes, I have used it successfully a few times. But will it last for a 22 hr...

Wade.... I keep it very simple.....Juice, oil and vinegar plus some of the rub you are using. I also sprinkle lightly with some brown sugar. Apple juice goes very good with pork, but I have used just about every kind of juice...don't care for grapefruit or OJ. Don't mop with the sauce! It...

Hi, Jim.... Thanks to Bill for posting! Here is a post with a bit more detail...... http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=5;t=000633#000004

Thanks, Doug! I actually have no idea how you did that! LOL

Hi, Lynn and welcome! Here is the brush I use. They are so cheap I order 10 at a time. I just use hot water and ring them out good and let them dry. Then I throw them away as I see fit. When using this type of mop, I always soak in water first...then it won't suck up your entire mop...

Howard, Welcome!! No, never tried. What got this started was my prep using Dutch Apple yogurt. I think the apple butter sounds great. Try it and let us know what you think!

In making commercial smoked cheese, they use liquid smoke which I am sure gives it that darker color you are looking for.