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The minute you mentioned deboning I lost interest. Too much work!

What they said. I use pecan/hickory and Kingsford blue. I guess some can taste off flavors from it but I've never noticed that big of a difference. I use lump but mainly for grilling, it burns hot and fast. K has the legs for a long cook. Being a transplant from South Jersey myself, welcome...

The only Performers I have seen come with the gas assist. Handy little device.

When we moved down here in '74 the point was chopped up for chopped beef sandwiches. I still prefer it that way but I will eventually get around to burnt ends. I am curious how they will taste in a chopped beef sandwich. While a brisket is a good beefy cut, the bark does add to the event.

I cook two birds on the top rack direct. Takes about 1.5 hours, flipping every 20 minutes.

When you dump the lit lump don't assemble the WSM right away, let it get some time to get hot.

Bob, a fine meal on a sad day, one that will never be forgotten.

Bones fell out of the meat? Way over cooked, you don't want fall off the bone ribs. That was well past fell off the bones, good ribs don't need foil. Search the forum, there is a ton of knowledge on cooking ribs w/o foil and how to achieve rib success. When you finally get the "right" you...

Dear Lord Jim, stop the madness! :cool:

In Texas spares all finish at the same time by the bend test. I trim to St. Louis style for more even cooking. Here, in my offset, they take an average of 3.5 to 4 hours, regardless. I buy mine at Sam's and usually will get one rack out of 3 that is from a big old sow that requires a little...

Cool! Now I need another Weber...

Jim, looks good! What are you cooking them on?

I'm a greedy dark meat lover. I cook the whole bird till the breasts are done and juicy. I give the white meat to the family and hoard the dark meat for myself! If they want dark meat they can cook their own!:D

Oh, and damn San Fran!

Well, having a strong Italian heritage I'd have to call you a heretic! But since it all looks so good, I'll let it slide this time. How about a good tangy prov or grated Parma? Truth be told I'd tuck in to a bowl with the cheese you used out of curiosity but I would have to Pretend to...

Throw it in the oven and run the "clean" cycle.

Though the turkey would benefit from the dripping pork fat and juices. Just as long as the butts get above 160 or so when it's time for the bird to come off.

Good God, when it comes to butts and the WSM, you don't need anything but fire. Everything else takes care of itself.

Cock the lid to the side, take the door off for a few minutes. The temp will go up quick. Butts are always better if you do them overnight, you can foil them to hold for pulling up to 5 hours in a cooler with no ice. It actually makes them easier to pull. Good luck and good eating!

And pickled jalapeño rings, and olives stuffed with jalapeno's.