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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by ROB O: I just realized it'll need to wait past this fall. Sheesh. fall is when the wine goes in the barrels. Not the other way around. <HR></BLOCKQUOTE> I sorta wondered, but CA does their bottling...

Wow, the photos made my mouth water. And there looked to be some great left-overs! I'm feeling the need to put a bull's eye on a rib eye roast.

Art, Congrats on the overnighter. Amazing how completely forgiving pork shoulders can be! I still "need" to mother-hen my WSM, so I'll get up at 4AM to smoke on the weekend (yep, my wife thinks I'm nuts but my dogs love it!!!). Heaven forbid I get comfortable to smoke during the week ... I'd...

Rob, Do let everyone know how this turns out. I make an annual pilgrammage to The Center of My Wine Universe (Sonoma/Napa) and have been known to bring back "things", some in bottles, some not. If I need to corner one of the wineries and toss a barrel on top of my ride, I can do that (picture...

Erich, Like Greg, I've done quite a bit of mesquite, being that I'm here in Arizona. It is quite a strong tasting wood, so it is better to go light than heavy. I haven't done a whole brisket so I'm pretty useless, but I will say I've done some tri-tips on a hot WSM with mesquite and they came...

Jon, I'm still a rookie and there are others that can probably give better ideas, but I've done about 30 lbs of boneless shoulder in one cook but it took quite a while (almost 20 hours). Using the MM I didn't have much problem with keeping the heat but I'm still using water and it had to be...

Doug, Yeah, sounds like someone sold Costco a return mailer daemon. Still interested if and when you hear something from these guys.

Don, Well, I for one will be waiting to read (and even hopefully see!) the outcome. Best of luck smokin' and cookin' that great a piece of moo!!!

Billy, Now *that's* something to give a whirl. Bagging would definitely cut down on the overspray and allows me to stay relatively rub-free.

Hey Don, Is it prime quality beef or is it a standing rib roast (less than prime quality)? I don't know that I'd have the hutzpah to try a prime roast so definitely check back in with the results!

Glenn, Let me know how it turns out if you get the chance to try something new. I'm always looking for a way to shortcut some prep time.

Larry, From my experience, I can say that starting a shoulder out at that temp isn't going to give you the same style of Q. I did this by mistake one time and the Q definitely showed the effects of the higher temp (it definitely wasn't as juicy and tender).

Glenn, I use a cup of Kosher salt, a cup of sugar (light brown, dark brown, raw ... you choose), a couple of bay leaves and a pinch of black peppercorns. This goes into a gallon or more of cold water, stirred until dissolved, and then the butts hit the brine solution. I have some Cambro...

Doug, I'll be interested in Costco's response. After the unbelievable job of boning that was done on the shoulders I cooked this weekend, I'm looking for a new butcher. I've found a Carniceria that I can order what I want, but it'll be more than the price I'm paying now.

Dave, The OCD hand-washing is essential to prevent the cross contamination, but I'd like to get a container big enough to get like-spiced meat together. I seem to always do 2 pork shoulders and it's a pain to lather-rinse-repeat for each butt.

Glenn, I guess I'd say that, for me, it's the same "effort" as not brining because I have it down to where I can do it in my sleep. So, for me, I discount any "extra effort" and say that it's the tasted difference that matters. For others, the extra effort may be too great because the...

Jim, I *wish* I could have taken a picture of the shock and horror on my wife's face. I couldn't back-pedal enough. I really like the idea of something with a good side to it so that I can have some sideways protection. Dwain -- food service boxes @ Sam's club. I'm there tomorrow to see...

Glenn, Like I said earlier, 5 out of 5 picked out the brined butt as "better, juicier" than the unbrined. I know it has always made a difference in poultry and smaller pork (tenderloins, chops, even loins) so I kept the tradition. So, I'll keep brining but probably because I want to, not...

Hey Tom, Thanks for the tips. I didn't know that the Texas BBQ Rub #2 wouldn't go through a sifter. I guess everything really is bigger in Texas. Sounds like you have a half-sheet pan ... something I was considering. I thought I'd also cruise for a food-safe plastic tub with more of a 3 - 4...

Well, the pork shoulders came out fantastic (how could they not?!?!). The brisket and the shoulders cooked for 11 3/4 hours and I let the shoulders sit for 30 minutes wrapped before pulling. My folks are getting half the booty, but we're still puttin' away a fair amount of pork shoulder. The...