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Not having had this experience, I would believe the butt will be incredibly forgiving. The flat may be an issue on the thin end, but the heat wasn't there for too long. I took a recommendation from someone else on the TVWBB; put a white dot on the knob (I used white model paint) that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Not so sure about the rookie part. When I do 3 or 4 it's usually 20 hours give or take an hour--and I pull in the low 190s! Sounds like yours...

Probably too late on the thread... The liquid I would imagine is from the pork innards. Since water expands when you freeze it and it freezes into pointy, pokey things, it damaged the meat and leaked out when thawed. This is the prime reason for "quick freezing" things like shrimp. I brine...

If you're getting your own homemade BBQ with the flavors that I think everyone is getting, you're the sane one. All the others are crazy for not getting into the action!

Well, not that I've done this... I saved the charcoal into another container (see below) and mix it about 1/4 - 1/3 with fresh charcoal. It will sputter, spark, spit, and fly, so be *very* careful. I used it on the bottom of a Minion method -- with the idea that the fresh will dry it out...

Seems folks here have things pretty covered, but are finding cost an issue. Let's look at that: Maverick puts out a retail product that measures two temps and reports them through a wireless transport. The devices have two LCDs, one small, one large. There is a probe and a wad of plastic...

I've used a lot of them, but have settled on the Weber Fire Starters or Texas Matchstick (like the Diamond Strike-A-Fire). My question is I see some put it in the chimney and some under the chimney. I still put mine in the chimney, but does under it light the briquets? Will it light them from...

First, thanks to Chris for revisiting his pastrami cook. It motivated me to give it a try again. I cured two bottom round roasts that were about 4 lbs each. I used Chris' dry cure, but due to the size/thickness of the meat, I let my roasts cure for 7 days. I took a risk that they wouldn't be...

Having had the same issue, I found from a woodworker friend of mine to *not* sand the board. It seems the additional oil we (the foodies) put on the board isn't a good thing for the sanding. It clogs in both the sand paper and the wood pores. He recommends "scraping" or planing the board to...

Rob, Saw that you used 1/2 teaspoon of the cinnamon and cumin. How faint or strong did that taste to you? When I read the post subject I had visions of cinna-smoke pouring out of a WSM but the rub looks really interesting!

Matt, Sounds pretty good. Interested how many pints/quarts of beer you end up using on lbs of pork. When I brine, I ususally use 1 gallon of water per boneless butt (~ 7.5 lbs), but at times I've needed to up to 1.5 due to size. Personally, I'd pour the gallon of beer into the Q chef and use...

Larry, At that rate, I think you'll miss the game! Best of luck with the smokin' session and try not to fixate (any more than you have) on the temp difference. Your smokin' support group,

Jim, You can't go wrong following your nose on meat and seafood. I'll second Larry's comment about a "new best friend". I've had two occasions to return product; one successful, one not. I never did shop again with the one that would not accept the return of their mistake.

But if you do, definitely rinse it!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: I was so self-critical about the first time I deboned a butt (for buckboard bacon) UNTIL I saw the butcher job Costco did on 'em. Good googa mooga! <HR></BLOCKQUOTE> Susan, I agree 100%! I got...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Wolfe: Mmmmmmmmmmmmmmmmm! I love me some "baby poop green soup"!! Really, I love split pea soup, just wish it looked different!! <HR></BLOCKQUOTE> Larry, My wife just made yellow split-pea soup...

Not a duh or a doh! I hope, 'cause the same thing happened to me last week. I also found that the metal clip holding my Polder probe was conducting the heat from the grate to the probe. Pulled the clip and ran it through half a wine cork and the temp dropped 25 degrees, even on the side.

Greg, Yeah, I hear you. I've gotten some nice large limbs (6 - 8 inches in diameter), de-barked them, and let them dry in my garage. In Arizona, your garage is just like a kiln -- hot and dry. Anyway, the chunks work really well and I think I'm going back for some more. Who would have...

I've been burning paper for years and years with my chimney, but this thread has prodded me to look again. I've got to head into Home Depot and Costco today ... gonna see if I can find some starter cubes. "Texas Fire Sticks" ... now that's a name for ya. Thanks, folks!

Dave, Good to hear there's another pecan fan out there. I know it goes against tradition, but pecan does well with pork and beef. A little white oak goes well in place of the hickory.