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I bought a case of butts earlier this week at Sam's 66.8 pounds, and there were FIVE cryos in there, for 10 butts total. Several were rather small, so I guess that's why there were ten instead of eight, which is what I'm accustomed to in a case. As many cases of ribs and butts as I've bought...

I rarely ever foil meats on the WSM, unless I'm trying to speed up a cook, or unless I'm doing a hot-fast five hour cook on a packer. When you're cooking on a stickburner, you can sometimes risk oversmoking meat if you leave it exposed to woodsmoke for the entire cooking time. I don't have...

Another idea to get started might be a small vending trailer. There are several in our area that do good food and are quite successful. If you can work a deal with a local grocery in their parking lot, all the better. This way, you cook as much as you want without the hassle of dealing with...

Wait... quiet... what's that sound I hear? Oh, I know what it is - it's the sound of another BBQ snob being born! I love it! So glad the party went well. Isn't it fun to have them brag on the cooking like that? And only you know how easy it is when you know the fraternal secrets...

I do find that they hold temp better for those longer time frames if you wrap several foiled butts together in ONE towel/blanket/sweatshirt/whatever. The snuggled mass seems to help keep that heat better. I've held them as long as you're looking at holding them before and they were fine. I...

I've heard of the Dr. Pepper approach but have never tried it. Some years back, a fine Texas gentleman by the name of "Belly" Maynard, rest his soul, let it be known that he was cutting a small hole in the cyro, filling the cryo of a packer with Dr. Pepper, and using duct tape to tape it back...

I thought this was already on here but I couldn't find it - thus, here it is. This is an excellent recipe for pinto beans from a fella who goes by BigWheel down in Texas. This is our preferred recipe these days, except that I simmer a coupla ham hocks in the crockpot overnight and use that...

Usually takes me right at 16 hours from fire start to end of the cook for 4 butts in the cooker, assuming I don't foil 'em during cooking. I HAVE cooked a good pullable butt in 8-9 hours without foil, when I went to Paul Kirk's pitmaster class. We butterflied them, leaving the bone in. I...

If we weren't already cooking as Hot Wire BBQ for competitions, I've considered the team name "Wabba-Q" for just that reason...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">--A complete and total lack of fear and common sense </div></BLOCKQUOTE> Ah yes... a man after my own heart! I agree with allowing at least 16 hours for the pork to cook -...

Todd, you'll be amazed once you do a cook with the fire method that Jim Minion accidently came up with. I very rarely cook on the WSM during the day except for fast cooks like chicken. Seems the WSM prefers the moonlight and coyote songs to harsh sunlight and traffic noises. I start my setup...

There's a MAC version of Mastercook, also.

Extra treat - if your brisket appears to be too long to fit comfortably on the grate, just cut a straight hunk off the point end, rub it, and set it on the grate next to the rest of the brisket. Don't foil that chunk of point when you foil the main brisket. By the time the main brisket is...

(a) strawberry lemonade (b) coyotes and hoot owls

I started out looking for something like this because of a corn/black bean/quinoa salad that I tried at a local natural foods store. It was more like a tabouleh - it had probably a half-n-half ratio of cooked quinoa grain to veggies. Somehow the flavor combination appealed to me. It keeps...

I've been using Mastercook since it first came out, I guess, and I'm on version 9 now. I absolutely love it. I've tried a few others, but I guess I'm spoiled. It does everything I want it to do and more. All total I probably have two gig' worth of electronic cookbooks in MC, all duly backed...

You said you let the butts rest for 4 - 6 hours. Did you wrap the butts still smoker-hot and straight out of the cooker? Keep in mind that due to the mass of pork butts they will indeed keep cooking once they're in foil, and it's conceivable that the butt continues to cook to the point of...

I agree - no problems a'tall. I run hotter than that sometimes intentionally. You're in good shape.

Flats or packers? Are you going for all sliced, or sliced flat and some "burnt ends" from the points? There's very useful catering worksheet on the Arizona BBQ Association website that I've used frequently in the past for large groups. It's at http://www.azbbqa.net/catering/. Well worth the...

That would be good - kind of an A B C approach to a high heat brisket in the WSM. Perhaps a cooperative effort between Kevin and Craig to create a draft, and maybe we could talk Chris into putting up on the COOKING section?