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Here's one from Sean Paxton I've used and is pretty good. 2 Quarts Beer* 2 Quarts Water or ice 1Cup Kosher Salt 1/2 Cup Sugar 4Each Bay Leaves 1Bunch Thyme, fresh 1Each Yellow Onion, peeled and chopped 1Each Lemon, quartered 4Each Garlic Cloves, peeled and sliced In a large...

I've read (I think here) that someone picked up some high-temp aluminum insulation wrap, similar to the water heater blanket but can handle high temps. Use a wind block or the south side of the garage myself.

Other than using a windbreak and a bit longer cooking times, it's pretty much status quo.

Similar experience here. Live in NW Iowa and we had the most snow last year in over fifty if not a hundred years last year (if you listen to the old timers.) I pick up a "few" bags of Kingsford last winter and had most of them in my storage shed, which I couldn't get to until from Jan-Apr...

I've done a large cook (100+lbs) a few times and based on those cooks I would do the overnight. When you are cooking larger amounts of butt there can be a big difference in your cook times and the stress of needing to finish the meat by a certain time versus having it done holding in a cooler...

Yep, full sized between the original and a 18.5 above the top one.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: Simple answer to sum this all up. Low and Slow = More time for beer, plain and simple! </div></BLOCKQUOTE> Or = Getting out of honey do's

Getting in a little late but have done 125lbs of butt by adapting two additional racks, so a 22 can handle a bunch if you need it to.

I'm a big pecan and apple fan. Some cherry, hickory and oak for shorter cooks depending on the type of meat.

Did this with leftover smoked chicken and vinegar coleslaw. They are fun, easy and different.

The only meat I buy at Walmart are the packers and if I need something on Sundays since Fairways are closed on Sundays and I don't care for Hy-Vee meats.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Curt: They're owned by SABMiller and produce almost 500,000 bbls per year, so they're not even a micro any more. Some folks make a point of trying to...

I've noticed different "styles" of enhancement around the stores here. Hy-Vee sells Hormel brand and I will never buy any Hormel meat again, ribs or butt. Don't taste hammy, just butt-nasty. Wal-Mart ribs are Tyson and ?Smiths? and the enhancement isn't as bad (and butts are Tyson), though...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim (the grillaholic): Have you guys tried any Lienenkugel? </div></BLOCKQUOTE> Since the early 80's, drank the lager and Big Butt when in season...

Around here packers and butts have both jumped up in price the last couple of months. Packers at Walmart went from $1.68 to $1.98 (butts from $1.39 to $1.98). The packers are in the retail case here.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Freeman: For those of you that brew their own beer, try smoking the malt first at 200 for an hour. Smoked beer, it's delicious...

I've done 120lbs of butt (with three racks) in a 22.5, I could easily see doing 4 packers.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Pietranczyk: Brad W - My brother tapped a Saison they did a few weeks back that was absolutely delicious! Haven't found a good "commercial" one...

Have always used charcoal/lump, have had/not had gas over the years, not using gas the lat 5 years. After last winter though I'm planning on picking up a Q220 or Q320 this winter. Gas does have it's place, no shame in it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: It shouldn't be hard to come up with a recipe. Look for a rub that has plenty of apple pie spices (allspice, cinnamon, clove) and make a...