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We're supposed to clean them?

250 +/- 25 degrees. Foil around 150-160 (if I remember to look). Out when done. Done = ~185 for slicing, ~195 for pulling Russ

Like some are saying, I used to get totally crazy with the list of ingredients to put into a butt injection. I would throw everything in there to get to nirvana. Never found it. Now I just use AJ with very finely ground (to get it through the injector) pork rub mixed in. The same rub that I'm...

That is a very nice first run! If you're looking for a couple ideas (and I'm being extremely picky here): I don't do greens but I've heard that judges like those greens to look like a golf course. Chicken and Pork boxes both have some smudges around the outside of the box. Get a cup of water...

I still do loin backs for competition. I'm probably one of the last (in the FBA) to do them, 99.9% of the other teams do spares. When I judge a competition I never see BBs presented. I guess I just feel that it makes my product just a little different than everybody else. Instead of being 'yet...

I use the Zep in the trash bags also. Just be very sure to rinse it completely off. I usually will even go over it afterwards with a scrubbrush and just some lite soapy water just to be sure that all the oven cleaner is gone. Russ

That's been my experience

Unlit coals in the cooker will pre-heat to at least 225 (the internal temperature of the cooker) and quite probably much higher since the unlit is right next to the heat source. Putting lit coals on top of room-temp coals and then immediately adding meat does not allow for that pre-heating...

IMO that's your problem. You've got cold coals getting hot coals loaded on top. It takes a while for those cold coals to come up to temp. They may not burn yet but they will exude those funky smells that K-Blue puts out when getting going. I've found that firing up the cooker about an hour (or...

Couple of things you might want to think about. 1) A flat by itself doesn't have a whole lot of fat in it once it's trimmed up so it can dry out very quickly and become 'home plate'. IMO I would lean more towards a braise setup where the flat is constantly in moisture. If you do the injection...

If I had been in that contest, I would have been very tempted to find the most popular local Q restaraunt, buy some of their sauce, and tweak it just a little bit. If that's where local folks/judges eat then that's what they prefer. I never use my comp recipes for backyard type cooks. It's too...

I usually will put the temp probe somewhere in-between the top of the butt and the bone. I try not to stick anytihng into the MM as it sometimes leaves what I call 'poke holes'. Once the overall butt temp gets to my target, I will however slide a thermopen into the MM along the grain for two...

I tell everybody that there's probably 1000 ways to make BBQ and if you and/or you family/friends really like it, then it 's good BBQ. Even if it's boiled, cooked on gas, made in an oven, whatever. If it's enjoyed, then it's good. Just because we have turned into BBQ efficianados doesn't...

Oh, now that sounds like a very cool competition. Talk about leveling the playing field. I'd be all over that.

I always understood that the butt had to be cooked as one piece of meat. You aren't allowed to seperate out the MM and then continue cooking the rest of the butt. The only way that I've found to be able to get it exactly right is to cook two butts. One gets pulled out at around 185-ish and...

I prefer butts in the 9-10 lb range and trim only the rubbery inter-muscle fat. Mainly becuse it won't render anyway. I also usually try to expose the MM a little bit so I can get rub further around the backside. I don't do anything with the fat cap. In brisket, I prefer full packers in the...

I was told a long time ago by a very respected BBQ competitor that if you do the same things as everyone else, then your product will only be as good as theirs. Definately think outside the box. Try out your idea and see how it tastes. Make an adjustment or two and try it again. Some of the...

When you get that 'new' wsm, be sure to take the lid off, stick your nose down close and take a good sniff. It should smell like BBQ and smoke. If it smells like lighter fluid or has a pungent smell to it, then I would seriously consider cleaning it back to new and starting over with your own...

Sounds like a very successful feet-wetting exercise. Couple of things to think about for next time. First, you might try leaving a good layer of fat remaining on the underside of the brisket flat when you trim. It will help to keep the flat moist and it will also help to insulate the flat...

I've noticed that Publix's sale prices are roughly the same as Sam's/Costco's normal prices. I've also noticed that each store seems to have a person trimming their meats. I know of one store that has somebody that actually knows what they're doing, the rest that I've seen are truly meat...