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Thanks for the info! That's my plan! I'll pull it all and put it in 2 gal. zip-lok bags then put it all in a cooler for the trip from Virginia to Pennsylvania. We'll set up a few crock pots for serving. I also plan on making a few different BBQ sauces from this site plus my "old reliable"...

Just found this from Stogie: "Here is the formula.... 50% yield from the butt, so 15 lbs raw weight will get you 7.5 lbs. of cooked meat. Plan on 1/4 lb. sammiches so you get 30 sammiches from that 7.5 lbs. Of course you can plan on 1/3 lb. sammiches but sounds like you got lots of sides."...

How many butts should I do to feed 60-70 people? MikeZ

I do mine on the WSM with Humphrey Lump and no pan. I get the internal up to 130 and the take apart the WSM and put the grate right over the coals for an awesome sear. I might try it on my Performer some day? It just seems to work so well this way. MikeZ

I went to Paul's class last year in New Holland, PA. I had a great time interacting with the other WSM people. I think that was the most fun. As for learning any new secrets? I think this forum has helped me more than anything. MikeZ

I'm doing 2 butts tonight. Picking up the butts at lunchtime. I'll only have a few hours between putting on the rub and starting them. How much of a difference will I notice vs. leaving the rub on all night? MikeZ

We chop up turkey (or chicken) and add some Campbells cream of celery soup to make what we call our turkey BBQ. MikeZ

I've seen some other threads on this. Do a search! (the search tool is great) I usually do mine on my Weber kettle. If you use the WSM it should be used at high temps or the wings will end up a little rubbery. MikeZ

Larry, Call me the next time you have a big cook! I live just off of Rte.17 south of you. I'd be happy to bring up my WSM. MikeZ

Darrell, Sorry about spelling your name wrong! Must be my old age. MikeZ

Darren, Do a search on Maverick - ET-73 - NuTemp. There's plenty of info on this site to help you make the decision. MikeZ

Susan, Are you trying to fatten me up for something??? MikeZ

Thanks Kevin.......... MikeZ

I'm going to pick up a few Tri-tips while in PA this weekend at Trader Joes. I'd like some info on freezing them? I don't own a Foodsaver. How long will they be ok frozen? Is a Zip-lok bag ok? MikeZ

I have a 1-1/4 receiver on my Honda CRV. I bought the Hitch-Haul from Walmart (special order) and carry my WSM, a 22-1/2 grill and a Smokey Joe. I had to make an aluminum adapter bar for one of the grill legs. MikeZ

I have a couple of pairs of the OXO Good Grips 16" tongs that I like. I agree with the fork posts. I may have used mine to take butts off in the past (prior to joing this forum) now I just put on my gloves from the Texas BBQ Rub people. MikeZ

And best of all ............... The Eagles WON! I'm a forever Eagle's fan! Used to live in the Allentown area. MikeZ

I took the class last year in New Holland, PA. It's very informative. I would highly recommend it even if you are not going to compete. Do a search on Paul Kirk there's lots of info. MikeZ

Starting an 8 lb. butt later this evening to be ready for Sunday afternoon football. Trying out the Texas BBQ Rub #2. Going to not be impatient this time and let it get up to 205 before I take it off. MikeZ

Maybe I'm off the deep end here........ I clean my WSM with "Greased Lightning" after every cook. I've had it for over 5 months now and it looks like it did when it came out of the box. I use it about once a week. I'm not really sure if it needs "seasoning"? It doesn't run hot and never did...