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Hey Jim, I got it in Birmingham a few months back. I will try to ck this week to see if they still have it. I agree with Tom that Penzey's is a great source for spice. I have been in their store in Houston and the smell was tremendous. Too bad I have to mail order now.

Ribs are one of the great things of life. Another is teenagers growing up and moving out of the house, but that is another story. I get the rub in bulk at Sam's. I will make my own every now and then, but it is good to have some fresh rub on hand. Correctly demembraned and smoked, ribs are...

Is it best to let the brisket and butt for a cook get to room temp or just going from the fridge to the WSM? I trim and put on the rub, foil, and fridge the night before so there will be less to do the day of the cook.

I usually smoke with oak, but any ideas on what wood would be good with lamb? (actually made a sentence with wood-would)

Hey Nathan, You sure came to the right place! I can't add much to the other posts. I don't know if it adds to the cooking time or not, but a pork butt or two on the top rack might not be a bad idea. The butt and brisket usually finishes the same time.

Me too, Mike. We lived in Houston two years before I got my WSM and actually tried brisket. It is one of my favorite sandwiches now. Since then moved to Alabama and the big briskets are a little scarce. At least the butts are plentiful.

Finally broke down and got a medium sized freezer from Sears. I can't believe brisket prices. Of course just finding brisket in Alabama can be a challange.

Thanks for the info. I have been thinking about smoking a flat since the packer are a little harder to get in Alabama than when we lived in Houston.

Hey Dave, Good to hear from someone from Hot Lanta. Thanks for the pictures. How long did it take to cook the turkey and what temp?

No need to switch butts. Let us know how they turn out!

Hey Spyro, The way you like pork butts so much (like me) are you sure you aren't from LA? That is Lower Alabama.

Welcome aboard! Check out the other recipes on this site. You can't go wrong with any of them.

Toss the butt. (somehow that just doesn't sound right) We put pizza in the fridge and reheat in the oven. Not the best, but works ok.

I have a single edged Global chef's knife that works pretty well. It is even left handed for us in that particular minority. If nothing else, I have learned how to use a sharpening steel.

The membrane can sense when you are in a hurry or frustrated. The trick is getting it started. All right, I confess. It still gives me fits, too.

Another vote for Amazon. Got it quicker than expected.

Beware of the "pork butt" tax.

I cover the water pan with heavy duty foil. Works pretty well. Never thought about PAM. Maybe not a bad idea.

I like Big Butts and I don't know why!! Sorry, video flasback. Being in Texas like when I was in Houston, I cooked two big Butts on the top rack and a full size brisket on the bottom rack. When the top butts are around 190 deg or so, everything is done. Cooking time was around 15 hrs or so...

Oops, gravy is said alot in the South because we have cat-head biscuits with everything. I meant sauce. <whew, that was close...>