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It loos fantastic Marc. I've got two 7lb butts going on Saturday night. I hope my weather is better! Good going.

I'd freeze if its more than a couple days past date.

That looks fantastic!

WOW! Now you got me thinking........smoked bear?!

Howdy all, I've got two Butts going on Saturday night. I know I can't go wrong with either, but what recipe do you prefer?

Howdy everyone, What's the best way to reheat pulled pork if I make it a couple days ahead? Thanks for your help.

I bought the Twin 16.5 lb. pack this morning at the local Costco. With the $3.50 rebate, price was $13.39. I have not tried the Competion Charcoal yet. Look forward to reading about others experience and thoughts. Thanks.

Howdy all, thinking about smoking my first chuck roll. Any thoughts or is there a smaller cut that's close to the same?

25 hours of smoking and the WSM performed like a champ. Started 7:30 Monday eve and pulled the butts off 16.5 hrs later and then finished with the briscut around 8:30 Tuesday eve. Best smoker I've ever used!

Howdy all, I've got two boston butts on the WSM with about an hour to go. Put them on at 7:30 last night and the Weber held at 225-250 all night! What a piece of equipment! I got a brisket to do when these are done. I'll let you know the results. Having a blast here in Cincy with my WSM!

Howdy all, I've got to smoke a pork butt and brisket in advance of a party next week. I would rather not freeze the meat. How long can I store them in the frig and be safe? What is the best way to reheat? Thanks for the help.

Howdy Steve, I know what you're talking about! Did a chuck eye roast last Fall and thought it was as good as any pork butt I've ever had. Just finished a beef brisket Sunday. EXCELLENT! Beef back ribs are next on my radar.

Anyone have a traditional smoke they do every year? Let me hear about it! We always cook a turkey Christmas eve, but this year it's going in the WSM. MERRY CHRISTMAS EVERYONE!

Howdy Al, both times I've used the BRITU method my start temp was at 230 after the one hour preheat. Make sure all three bottom vents are closed during this time.

The beef ribs turned out great! 7 hrs total. Applied rub night before and used 2 chunks of hickory. Sauced last hour. FANTASTIC!!! If you have not tried yet, please do.

I love pork too, DS, but the chuck eye roast I made last week was FANTASTIC! Made me want to try something else beef. I,ll fill you in on the results.

I was going to try some beef ribs over the weekend. anything I should know or do different than pork?

Started 8am Saturday with 9lb roast. Pulled off 6am Sunday. Had a B-day party for the wife and the bbq was a big hit. Only bummer was no leftovers! Thanks for the help.

Good morning all, I'm headed to the store for some thin, boneless chops. How long a smoke do think? I'll keep them under a half inch. Sauce them, put on a bun with a little dill pickle relish and diced onion.

Howdy folks, if I'm faced with a 24 to 27 hr chuck roll smoke, how and when would be the best way to add fuel? Lit or unlit charcoal? At the 12 hr mark or later? Thanks for any help.