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To be safe, you're going to need to allow more than 14-16 hours for the cook. It's possible it could be done in that time, but probably more likely that it'll need more time. Allow 20 hours for the cook. You may need all that time. If not, butts are real easy to keep warm - just wrap in...

If you go with higher temps and no pan, aren't you just asking for a grease fire?

I've smoked a 3 pounder to the 190s in 9 hours. Your mileage will probably vary. You've probably already read here that you have to go by meat's temperature, not cooking time, to know when it's done. I've found that the shape of the cut - thickness, roundness - is even more important than the...

I swear by this sauce: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Richard Johnson in the Beginner's Forum on 9/25/03 ----------------- For Eastern NC-style pulled pork, I use the following finishing sauce: 1 Cup white vinegar 1 Cup cider...

I've seen the same thing just from internal fat, when I take the butts off the smoker at a temp under 190. I've tried to avoid that because when you eat it right away, it seems greasier. But I can see how it might be an advantage when holding it for a while. Maybe mixing it around to pick up...

Use this eastern NC vinegar sauce. It's the classic sauce for pulled pork. It might sound too vinegary, but it's not. Just tangy and good, and real easy to make.

3 cups coarsely chopped green onions 2 tablespoons white vinegar juice of 1 lime 1 tablespoon vegetable oil 1 1/2 teaspoon salt (or 1 tablespoon Kosher salt) 3/4 teaspoon dried thyme 2 teaspoons dark brown sugar 2 teaspoons fresh grated ginger 1 teaspoon allspice 1/4 teaspoon ground nutmeg 1/2...

If I'm doing something that takes a bit of time, like flipping & basting a bunch of ribs, I'll take the whole top grate off the WSM and put the lid back on. Then I can take my time with whatever I'm doing and put it all back when done. Since it takes 2 hands, you need a place to briefly set the...

What you're cooking also makes a big difference. I find it hard to oversmoke a butt, for example, But ribs, which have much more surface area relative to their total volume, are easy to oversmoke. My first batch of ribs was undersmoked, because I was so worried about overdoing it. Of course...

Joe, could you tell me where you're getting pork butts for .99 a pound?

If you live in the Chicago area... Dominick's has pork shoulder for .99 a pound this weekend. Back up the truck.

Whoops - never mind. I read your post again.

Dave, thanks for the info. I'm going to do a Thanksgiving turkey too, and I was wondering what kind of wood did you use, and how much of it?

I recently bought some racks of baby backs which had a lot of meat on the bones. At one end of each rack, the meat was over an inch thick on top of the bones, then got down to about half an inch at the other end. The problem was getting everything evenly cooked. When they were done, at the...

I was able to get a butt at Dominick's same-day by just asking at the butcher counter. The butcher said "how big do you want it?" and just went ahead and cut it for me. I was there right after the butcher counter opened, so I don't know if you can do this any given day & time. I tried the same...

Just a warning: don't count on a quick cook. The rule of thumb that it takes 1 1/2 hours per pound doesn't hold true for smaller cuts. Last weekend I smoked a 2.6 pound pork shoulder roast, and it took 9 hours to get to temperature -- approximately 3 1/2 hours per pound. That was with a...

I had a similar experience to yours with my first batch of BRITU ribs, so the next time I went heavier on the rub and it was much better, but too salty. Now I think the way to go is to add the salt separately, then use a salt-free rub as heavily as you want. (I did this once substituting...

I use sandbox sand, because I figure it's got to be non-toxic, or there'd be lawsuits . You should cover it with foil anyway, to catch the grease. Sandbox sand has got to be better than taking a shovel & pail to the beach...