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A quality vacuum sealer like the CG-15 from Cabela's. Worth it's weight in gold!!

Seriously?

Sorry to hear you hate generators. Fact is, a lot of teams will ONLY use portable power, even if power is provided. Some comps, Jeff City, MO comes to mind, are portable power only. I use my generator most of the time because I'm not going to run 150' extension to plug into a multi tapped outlet...

That's cool paul! My butchers here are okay, just depends on who you get. One perk is, I am good friends with the manager! I still haven't wrapped my mind around the whole cooking frozen butt thing. You do it on purpose, correct? I can see if you're put in that situation because of timing, but...

For reasons I've forgotten, I thought bradford pear was one of those no-no woods?

You're welcome Dan! Here's another tip: If you buy in multiples of two you can ask the butcher to grab you the cryovac packs fresh from the case in the back. They come two per pac, vac-sealed and ready for cooking or freezing. I usually buy 3-4 of them.

Hey Dan ... ask, and you shall receive! Schnuck's whole pork butts 99 cents a lb. Now through Sun, Jan 30th. Stock up boys!!!

That's cutting it close, but if they're truly 10 lb butts you should be able to swing it. Good Luck!

There are several things you can put under your WSM. I use the thin metal 2'X3' oil change drip pans from Walmart in the automotive dept. Cheap enough and plenty of room for overspill or tools.

Great pics Mike! Looks like y'all had an awesome time Thanks!

Very interesting. Obviously I'm a CI newbie, but I'm looking forward to trying to master it. Thanks guys!

You could also try looking into cooking beef clods. Similar to a butt in price and technique.

Dan, the Schnucks ad comes out every Monday in the mail. Living in StL, you should get it. Plus paul is in Indiana. Just because butts are on sale at his local Schnucks doesn't necessarily mean they'll be on sale here. Most likely, but not positively.

I'm kinda confused about the Lodge, China ... no China thing. My two Lodges have bottom stamps, one a 5SK USA and the other a 8SK USA. I'm assuming they're US made. One other thing, why is an 8" skillet called a 5SK? Shouldn't it be an 8SK

There's usually four of us. Myself, the wife, my 6 y.o. son, and Mac ... our soon to be 1 y.o. mutt. I prep and cook all of the meats and set the trays. My wife does the garnish, runs the trays, and generally keeps things in order. The boy and the dog ... getting in the way is their...

Hi Dan. Every once in a while we will have to call around for the briskets. Usually one of them will have some though. Butts are rarely a problem. First choice is Sam's in St Charles, then Ferguson(?) off of 270, lastly the one in O'Fallon, IL. The wife works in Earth City so the first two are...

For 1 lb bags of frozen sliced brisket that's 50/50 stacked and spread out I usually suggest placing the bag(s) in boiling water, return to boil and then simmer for a total time of 15-17 mins. I actually don't think most of them scale back the heat, but they all seem to think it comes out great...

Yeah, what Mike said. You beat me to it man! You can't go wrong with any of those classes.

Kevin, would you go less time if it was a one pound bag of sliced? Hmmmm ... he never said if it was frozen or not. Would that make a major difference?

Always best to check first. Trust me, I know from experience. In my county, (Madison in IL) they've decided that there will be NO vendors (other than fraternal organizations and church groups) selling anything, anywhere on the corner lot. Period. The only exception is if there is some sort of...