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Mine never got real 'juicy' and I had them double bagged in gallon baggies. I would -think- that the rub is still there. If it were me, I would baggie them.

Still need to get my butt cured and covered (Got my stuff a few days ago). Thanks for asking this Earl.

#1 Reason. Cut nothing the first half hour. Let it rest. You can read this in Jim Minion's post also. Say, Jim, it is about time for the long discussion on why letting meat rest isn't it?

I paid a guy $75 to make mulch from the piles of apple wood this spring that I trimmed in the winter from my orchard. Ended up with a mulch pile 6' high by 20 ft by 10 ft. Been using it on the berry patches. Kept enough logs for this year. I get out the chain saw every once in a while (month or...

I have one charbroil rack. Bought it for under $10 a couple years ago. Don't like it. It does not handle two racks of spares well. The tator prongs are worthless (unless you like smoked tators).

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Can someone describe the process a little? <HR></BLOCKQUOTE>You will see after the butt is done. The meat just falls apart. Take one fork, apply just a bit of pressure and pull to you. (Use two forks and try to look like it is...

Finally got the spice packs. Any tricks to get the wsm to work at 200 degrees?

I have not been happy with pie cherry. This summer I am going to hack off a piece of the neighbors sweet cherry and see how it smokes.

Catalogs. Junk mail. Parts of the charcoal bag. Advertisements. I only get about 10 pages of newspaper each week. By the time the charcoals glow it does not seem to matter.

Ow Happy Day. While taking a quick look at the Wall-mart meat section found brisket at $1.28 & butts at $1.22.

It depends how pickey you are. I am at the point where I load it up and ignore it. Some people got to watch the smoker all the time. I used a cheap long turkey fryer thermostat for a couple of years. I balanced it through a top hole. The end ended up at the top cooking grate. I would look out...

el cheapo brinkman. http://www.randyq.addr.com/ecb/ecb.html (one guy that fixed his, made it better and cost less than six million). I started on a ecb. Inexpensive. Ran hot and inconsistant. Temp changed over long cooks. The water ran out after a few hours. Great for turkey (high heat...

I wish you were closer too. Last time I found two guys; one with a off set smoker. They told me they got enough for a year but they did not even put a dent in my log pile. Folks, I know what the experts say. From personal experience, apple wood on ribs, turkey or chicken is best used fresh: cut...

I stopped buying when it got over $1.25 a pound. I always check. $1.60 last time at Wally. My patience is wearing thin.

Got half the orchard trimmed. Have about 20 years (!) plus of apple wood available. Anyone want apple wood? Usually, I go and cut 6-8 inch logs and split them later. Wood is located between Peoria, Peru, Bloomington and La Salle in Illinois.

Kevin, Relax. What you want to think is that you expect it to take about an hour and a half for each pound of meat PLUS 30 to 60 minutes to rest plus time to pull and get on the plate. If the temp runs hot (as it sometimes does with new smokers) it may be done sooner. (In this case let her...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Allingham: ...Perhaps others will chime in with more flavor ideas... <HR></BLOCKQUOTE>I have been reading old messages, cooking notes and recipies from "the BBQ GURU" after seaching this board. I...

...how long most of you can go between tending to the fire or coals in your WSM and still be able to keep the temp up... About 10 to 14 hours before the temperature changes becuase you less fuel. Depends on the wind. I do throw in more wood when I notice that it ain't producing...

So, what weird things do y'all get for christmas? It weighs 8-9 pounds. A vacuum packed loin. No sticker and we are guessing on the weight. Do I make pork chops or smoke this sucker? Best procedure? - Dave

Two horse has to do with my ?Indian Name?. I was named shortly after breaking a two ton come-along. It was a bad day for light duty pulling equipment. I broke the come-along, broke the 3/8? chain and tore up the 2? straps. We will need to make about 5 gallons of jam this weekend to get the...