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This post has great potential. Need to study it a bit, but this is the way we should go. A compilation of the wizards on this site.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have a 15.5 lb butt I am planning to cook. This is my first butt. I need help! I plan on using the Renowned Mr. Brown recipe for pulled pork. I really like Carolina style...

Great job!!!!!!!!!!!!

Most of all , my wife loves the Thermapen and so do I............

Well written and easy to comprehend. I am saving the article for my son who will soon be returning from an overseas military assignment. He will be shopping for an outdoor cooker and this article will be a real good starting point! As an aside, I believe the WSM to be more versatile than...

Do not think you need a temp control. So easy to handle manually.

I like pieces about 2 inches in diameter split, then cut about 2 -3 inches long.

Someone posted a great recipe that had 2 lbs. of poblanos, PP etc. some years back. I made it several times, twas delicious. But now I cannot find it. Hopefully Bryan or someone will remember the recipe or can find it. May have been Stogie's recipe.

Follow Bryan's recommendations and you will have no problems, at least with the WSM............ do not know about any recommendations he has made here or elsewhere.........

See "pot roast a la Stogie" in the cooking section. Great recipe......

For grits and grins, try grilling the steaks. Then eat around the grizzle. Think you will find them tasty if they are the cut I believe are..........

I prepare them however the spirit moves me. I also use cheap, thin bacon so it will be done when the peppers are.

Mike, as Larry noted should be no problem. It will surprise you how much meat can be crammed in a WSM.

Steve, believe we may have a terminology problem here. Are you pretty sure it is a half of a flat and not the flat half of a brisket packer. The other piece being the point. Not a Sams shopper but I have only seen packers and whole flats sold around here. Some high end groceries have speciality...

Dave, suggest take a look at the cooking topics section. Lots of great info from Chris. Starts with the basics and goes on. Covers cooking times, placement on the grill etc. If you have questions after perusing that area, do not hesitate to get back to us............

Matt, are you an instructor at Kingsville?

Angostura bitters is the secret ingredient in my wife's BBQ sauce. She is the sauce cooker in our household and a good one.

Don, try the standard method, it is a no sweat method and will give you a new tool. Just finished a BRITU cook with outstanding results.

How can the grass be so green there?

Does not get much better than that,Glen............