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I take the sand out of my waterpan, line the waterpan with foil and go for a hot cook. NO minion method. On a side note, I saw 58 cent per pound turkeys at the wally store.

I use the sand you buy to weigh down your truck in the winter. <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Babek: What kind of sand do you guys use, do you wash it? Im sure its posted somewhere but its 20 to 5 and Im way too tired...

Not all country style are a different cut of pork butt. Just the ones from shifty supermarkets. <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Wolfe: You could also use country style spare ribs. <HR></BLOCKQUOTE>

Yea. It is kind of like explaining a color to a blind person. Some people do not have a great cook after they switch so they think they are loosing moisture.

Good oil and italian spices & rosmary under the skin.

Leftovers. I have the bread machine making the dough as I type. Going to take leftover brisket, pork and buckboard bacon and make diferent calzone out of them for dinner tonight.

Stopped by the Peoria Competition. Seems to be at least a half dozen teams using WSM's. Saw a couple of butts going on for tomorrow's turn-in and got to sample the rubs. Depending on what tomorrow's results taste like, I may change mine.

I just did some baby backs a couple weeks ago to compare to my usual spare ribs. I was not doubly impressed to pay twice as much for baby backs over spares. Both are wonderful. Less waist with baby backs. Not enough to justify the double price. Slightly more tender. Just slightly. Not much...

Y'all want to know what I did with most of the wood in February? I had piles and piles from trimming the trees in the winter. With no one wanting any, I had a pro come out and mulch it all (almost all of it anyway). Ended up with a mulch pile about the size of my pick-up; height, width and...

Just noticed a reply to my february posting. If anyone wants some apple wood, drop me an email at dmunson@mtco.com. Give me enough time & I will cut you 6 to 8 inch long logs: the perfect size for the WSM. I am located between Peoria, Peru, Bloomington and La Salle in Illinois. About two miles...

BBQ and bread go together. The best are buns. there is a recipe on this board for the best hamburger buns. Great recipe. Using the same idea (buns / rolls / shape of a hero bun), I will typically make wheat buns, the hamburger bun recipe or French. The French style is perfect for pulled pork...

I found cattlemans at Wally world yesterday. Figured I would try it out.

Usually takes about 6 hours for me - no foil and with a rib rack. When the bones show, I paint them with sauce (typically kc original + honey mix) and let them smoke another half hour. Rest ten to twenty minutes. I get my spares from a butcher (alwin brothers in peoria) and have them pull the...

Thanks all. I think I will try the Tra-something set.

It is getting about time to replace the block set. Does there exist a 'ok' or 'good' block set under $100?

Every time you go in, check the meat counter to see if they have any brisket or butt on sale. You never know. Most times, the brisket at the Walmart is ridiculously expensive. A few times per year they will have it at a buck and a quarter.

Dave, It was a rough day a few years ago. It involved a very large tree that we dropped and it fell in the wrong place and all the unbreakable things I broke moving the base of the tree. After I bent the come-a-long handle pulling on it I was awarded the name.

I have been thinking about something I saw last time I was at the butchers. A nice pair of 1-3/4 pound (each) porterhouse steaks.

Probably about the same as the water or sand question, the question of the effect of coating mustard over the butt. It is all good. If you can get it to last 14 hours plus, share the alternative technique.

Go for it. See if you can make it perfect.