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I stopped in the Super Wal-Mart north of me today. According to the experts in the Meat department the pork butt comes from the leg. They did have a bone-in pork shoulder roast but the price was bad (over $2/lb). From looking at the cut of the meat it looked like a butt with a bone. What I am...

Anyone: Also, how much time per pound should I expect? From the recipes Chris has, I would expect 1-1/2 hours per pound per butt for an internal temperature of 195 plus an hour or so resting time. Is it worthwhile to split a larger butt for more surface area I.E. chewy bits and to reduce the...

Got the family coming over for the weekend. What is better: The Renowned Mr. Brown, Slathered With Mustard & Rub or something else?

I purchased two Kingsford 20lb bags for $9.96 two weeks ago at Homey-D. Not the best price but acceptable to me. I think Sam?s Club consistently has the best price but I currently do not have a membership. Wal-Mart?s price was about $6.27 for a single 24lb bag. I used the Wal-Mart brand...

Whatever happened with my brisket; it worked . When I was cutting the flat all I had to do was apply a gentle force down. The knife just slid through the meat to the bottom chewy bits. I had to half the flat prior to cutting across the grain (so I do not have 15" long slices). The wife asked...

Gawd! That is good. Very tender and moist. Tastes like a brisket should. I ended up pulling at 11 hrs (1 hour per pound) when the temperature of the flat hit slightly above 190. When I got up at 5-1/2 I turned end over and flipped. The brisket still did not fit the grates after shrinking.

I don?t know about the recommended yield but I have some experience with a food saver. We got the Tilia FoodSaver Vac 750 from Sams and are happy with it. It is now about a year old. It works and works well. At times I think I would rather have one of the more fancy models. We later purchased...

It was actually over 4" too big. I tried to fold the flat under or over at first but it was not flexible enough. What I ended up doing was cutting the through the point about 75% at 4 or 5 inches and folding that to the side. The whole mess now takes up the whole top grill. The point is very...

What do you do when the brisket is about 3? bigger than the diameter of the top grill?

Jim, Thanks for the quick response.

For a 5 p.m. dinner and the average 11 pound brisket at 1.5 hrs per pound this means I start at midnight (including the resting period)? I.E. Plan for a 15 to 16 hour cook? I found a 13.4 pound brisket, trimmed it down to exactly 11 pounds and currently have it resting in the fridge after...

Beer Can Chicken takes four hours according to the cooking log. The style of cooking for the WSM is low temperature and slow cooking. It is sometimes difficult to get the smoker to cook at a higher temperature for quicker cooks. The rest of the detailed cook logs are at this web page. New...

Has anyone tried the "Pain is good" Barbeque Sauce?

That worked. The ribs cooked for about two hours. Checked once (quick look and saw they were not ready). The second time I checked they were ready. Good timing. The temp of the meat was about 150 to 160 (checked a few ribs). Dumped the lemon slices and set the meat aside to rest. Moist and a bit...

I am going to try to 'smoke' them at a high temperature. Empty water pan, WSM started as per The Standard Method, High Temperature. I already have a basic rub (salt, paprika, onion, garlic, pepper(s)), more onion powder and a bit of brown sugar. I threw a lemon slice on top and have reserved...

The trial ribs turned out good. Nothing truly wonderful. For tomorrow, I am considering traditionally grilling. Can it be that they are not meant for the smoker? Too lean to cook low and slow. Too easy to overcook.

Dave, At the class did anyone use bacon for flavor before? For the try, I made 1.5 cups of the mop and it is good.

Before the existence of the WSM or what a rub was, I would take country style ribs, coat them with seasoned salt and pepper and grill them 2/3 done on the gas grill. When the ribs had a semi-cooked crust but juices still ran pink (still 75% pink/red inside) I would take them and finish throw...

Decades ago, Mom would bake boneless country style boneless ribs in the oven coated with BBQ sauce and topped with slices of lemons and onions. The lemons and onions seemed to mop the ribs and also mix with the drippings and baste the bottoms of the ribs as they cooked. What was left from the...

I have 12lbs of country style boneless ribs for this weekend. I have been thinking about what to apply for a dry rub and for the cook. Any recommendations? I have been thinking about a mostly sweet spicy rub (i.e. a bit more brown sugar than normal along with the normal dry rub).I suppose apple...