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I prefer early cooks then overnights. I never sleep well thinking about the smoker etc. Ribs are fairly predictable 4-6 hours depending how hot your running. If the butts are running long, you can always foil them and finish in the oven.

I get very very crisp skin with the RSC recipe. I cook direct over the coals and chase it around the grill as flare ups occur. I put the sauce in squeeze bottle and douse the chicken every time I move it. Which is a lot.

I remember reading once where someone decided to foil the grates for easy clean up and ended choking the airflow.... no idea... just thought. I use the method you described for a high heat cook and it always has worked. Dumping a whole lit chimney on loaded WSM usually gets me in high 300's in...

I make sure my glazes are cool and I brush them on repeatedly to build up the layers.

I would be interested as well. I noticed they are porcelain coated... No rust issues.

I hand pack the smoke ring keeping the small pieces loaded in the middle. Works well for me, but it's a bit a pain.

I've tried Mr. Brown a couple of times and it was ok, but now I just use the same rub I use on my ribs and I like it much better. I used Blues Hog rub once and it was very good. No basting, I think that is a waste of time and heat.

Here is very old standby method I have used whole beef tenderloin on the grill. It works in the oven as well. If you start the oven at 500 and lower it after 20 mins. Trim and tie the tenderloin. Coat with Olive Oil and salt & pepper. I fire my grill with a good amount of lump and bank it...

Leg of lamb for us. I hope the weather clears up.

Definitely get some Cheese-Whiz. I made Cheesesteaks with all kinds of cheese and my family who normally cringes at any kind of processed cheese, all agree the Cheese Whiz is the best.

Check out this Performer Performer

I have to say my wife is more a fan... I do like them roasted. EVOO, S&P roasted on a sheet pan until they caramelize. If you over cook them... they get bitter... more bitter.

I was $15.87 for 2x20 today at HD for me. No sale around here.

looks real good. Nice job for your first.

Not really what I'd call a BBQ joint but... the beef sandwiches are awesome. Saw it on the food network and it was worth the stop while we are on way to Baltimore for wedding. http://www.chapspitbeef.com/

A description of your smoking method would also help. What temp are you smoking at and for how long?

I forgot to mention... I use the food saver rolls and make bags as long as I want. My foodsaver is about 6 years old and starting to die. I will upgrade to better model that can handle bags wider than 11" in the near future.

Hi, Lately I can only find over priced flats at costco or very expensive "prime" briskets at my butcher. My butcher is not interested in getting me a full packer. He keeps saying he'll see what he can get. Might be time to change butchers. I'm located near Morristown, NJ. Does anybody...

I just did this with a 10 pound Pork Shoulder this past weekend. It worked great.... I can't fathom 200 lbs. I suppose it would be the same just split up in multiple bags. Put a galvanized tub on a turkey fryer burner... that would work.

I agree. I have them and they work very well.