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Hey Doug, Let me guess. First time you ever heard that question??

Hey Ben, Please don't take offense to folks reactions to loaning out your smoker, but that mental picture is just too, too much to bear. I have used Alton's recipe in the oven and it turned out quite good. Add some butter and flour to the liquid from the foil pouch in a saucepan and you have a...

The butts will probably hold that 170 deg or so for a while. Let it get up to around 190 deg before you take it off. East Tenn ever settle down after the big Alabama win???

The chicken and ribs combo is one of my favorite. The other is brisket on the bottom and butt on top.

Make some friends on this board, then beg at the next competition next to you. I am going to look for a sign that says, "Teddy Bear." I have been wanting to try some of his sauce, too.

If you get a chance, check out the Jack Daniels tour. Really cool and they make you feel welcomed.

Fired up the kettle yesterday with burgers and smoked sasuage. Fire was still going so did a grill load of chicken breasts with Cavenders seasoning. Going to try my first smoked turkey in a few weeks. Can't live without both cooking machines.

What is the comparison in taste between smoking and grilling? Looks like a good recipe for both.

Take it easy with the wood. I believe too little than too much smoke for your first cooks. Just a handfull of chunks.

I don't cut the can. Just pop the top, leave half of your favorite liquid. Most use beer, I use apple juice with garlic, salt, and cracked pepper. Works out great.

I am thinking about smoking my first turkey and rubbing down with Old Bay seasoning. Anyone tried Old Bay?

Since you are leaving at 8:30 am, I would smoke and put in the fridge and then reheat. It will probably take around 12 to 16 hrs to get past 190 deg. and no need taking chances. Especially when you are providing the meat for a bunch of folks.

Our plan worked. You are now hooked. Your next step is to find the best priced pork butt in town.

Ham hocks are my friend, too. One of the best side dish flavorers of all time. (of course if flavorer is a word..)

Glad it turned out so well. You sure followed the process to the letter. What kind of wood did you use?

Hey Bob, You see the other UT (Univ of Tenn) game? I feel your pain. Glad the brisket/ butt combo worked out so well. I usually use oak because it is so easy to get, but that pecan sounds good. Everything I know about WSM smoking came from this site. Going to try my first turkey in a few weeks.

WSM for low and slow. Weber kettle when you are in a hurry. Weber gasser if you need 100 burgers quick. I kinda like the Weber products.

I will third the motion for brisket. You don't really have to do anything with it.

At that price, you got the best butt deal in the country. That would even make a southern boy jealous.

Bill, what is happening to us southern boys? Bob hit on a great idea I learned in Houston. Tortillas are my favorite all around sandwich bread. They are great with ham and cheese or eggs and sasuage. I fix my lunch for work with them. Shread up some turkey or ham or brisket, jack cheese...