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Home Depot sells these plastic mats for grills. They cost an arm and a leg though. I have been using an old piece of wonder board if I Q on the deck. Most of the time I drag it out of the garage and leave it on the driveway.

To get more rub to stick to the brisket I suggest cheap yellow mustard. Slather the meat with it before adding the rub. Then you can get as much as you want to stick and the mustard makes a really nice bark. With the sugar I dont think the amount matters as much as the temps you cook it at...

Define shoulder. Bone in pork shoulder, and whats the weight? You can definately do a pork shoulder.

Ive done 6 bone in butts with a 3 tier modification. Came out to 30 something pounds total I think.

Without being an expert by a long shot Id have to say its something in your cooking technique. Maybe over cooking, do you foil? Ive always used Jim Minions technique with perfect results. No mushiness at all.

I use a 5 gallon pail from home depot. They are food grade plastic. Google food grade plastic for the number designations. If youre not comfortable with that go to any restaraunt and ask for an empty pail.

For some leftovers and everyone stuffed Id say 6 butts. Have to look at the appetites of the guests and Im paranoid of ever running out of food. Also, what isnt eaten can be fried with potatoes and onions in a little bacon fat the next morning or frozen. All six can be done at once with a...

I tend to find this problem in the summers when its humid. The charcoal soaks up the moisture in the air and becomes finicky. Notice if the bag feels damp, this might be an indication. I keep mine in the basement which is suprisingly dry, otherwise you may want to consider some sort of an air...

We've all been there...well at least I have on several occasions. Definately foil, but you already know that, oven cleaner works but you have the fumes. I throw it in the dishwasher without a drying cycle, take it out while still hot and scrub any remaining gunk with an SOS pad.

Misquite can definately be overpowering in flavor. However, that is why I say a bit of misquite...I always use it along with another wood, either hickory, apple or cherry. Usually a 2:1 ratio.

The cooking process is pretty much the same as everything else. Same prep, pit temp and rubs...some prefer less sugar. Cook time will be longer than normal ribs...use a toothpick and good luck. As far as wood Id day hickory with maybe a bit of misquite...it is beef afterall.

Probably not. The piece you ate is assumably the last two (smallest) bones on the rack. That coupled with them being cut off is the reason they are done so early. To test for doneness take a toothpick and slide it in between the bones. It should literally feel like its going through soft...

In working up my version Ive tried many different variations and settled on the one posted. tomato paste...it left the sauce with a somewhat raw taste since I didnt cook it for hours. minced onion and garlic...although the real thing does have onion in it I always seemed to get a raw onion...

dont worry about it. There have been times where I lift the lid, jump back and quiver in horror at whats growing inside mine. Best way to REALLY REALLY clean it out, along with alot of the built up gunk is to light a ring and get her ripping hot. Assemble it and open all the vents. Once...

Pretty damn cool and inventive. I bet your wives just love you guys.

Man that thing looks like it was fun to cook. How many hours did it take with those bones in there? Strange Adam...I havent had a problem finding packers. Maybe go to the local butcher and ask if they will order a full brisket and tell them you want to see it as it arrives, without them...

When the ribs are done I just put them onto a sheet pan and loosely cover with foil. I dont worry about keeping them warm. When all are done to my liking I then put them onto a grill, gas or charcoal, and sauce them till gooey. I used to do a modified 321 but found the ribs to be too well...

I totally agree with the alcohol cure. Drink till a light buzz, fall asleep and you will be awakened by the buzz of the ET-73.

I agree....there is a really good chance that the spike never occured and it was just a thermometer glitch.

One good thing is that pork butt is very forgiving and another is that most people havent had really great bbq so they will still think its awsome. If its really dry you could always mix sauce into the meat to moisten it. Remember every time you lift the top or open the door your doing two...