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They smelled okay, or at least I did not notice any bad odor from them or from the bag. I emailed Smithfield to ask about any injections or enhancements but no response yet.

Come to think of it, I didn't not change the foil wrap on the water pan from the prior cook because it seemed to be very clean. I wonder if that could have somehow affected the taste?

I'm guessing you are correct, but will need to confirm. Walmart took them back without any issues. They almost had the texture of being boiled and the meat had a very strong (much stronger than usual) taste that was very off-putting. Sucks after spending hours in prep and smoking them only to...

I just smoked 2 racks of baby backs purchased from Walmart yesterday. I followed the normal procedures and my regular dry rub. 275* for about 4:45. Passed probe test and bend test. FLUNKED taste test badly. So fatty, gamey, and just bad!!! Awful texture too. The pork flavor was exceedingly...

Used mine for the first time on Sunday to cook a mess of wings on my Gold kettle. Worked like a charm and made some fabulous wings without deep frying them. Crispy skin and much lighter than the fried version, plus the clean up is a breeze. I'll never deep fry wings again.

My gut reaction is why do you feel like they must both be cooked simultaneously? Why not cook the BB Friday night and the Brisket Saturday night? You could pull the butt and leave it overnight in a ziplock and then reheat it on Sunday. Seems simpler to me, but that's just my first thought...

Baba Booey!

So the last time I cooked I made 2 BB's on my 22" WSM. They went for about 12 hours and I pulled them when they passed the "probe test" to my liking and the internal temps had reached 200*, give or take a few degrees depending on where I inserted my thermapen. I rested them for 3 hours in a...

You just won the internet. :D

My advice, take it or leave it. 1. Foil unnecessary. Others may disagree. I've never used foil. 2. Don't over trim the fat. It helps keep the meat moist and you can trim it before eating. 3. Meat temps will vary depending on the temp you are running. I've done a high heat 17 lb brisket...

This is my bud's place in South Austin. He is getting rave reviews and being told that his BBQ is better than Aaron Franklin. No joke. I think it's worth a try if you are in town and truly seeking the best BBQ you can find. http://gebbysbbq.com/

This past weekend, I smoked my first BB using Chris Lilly's injection recipe without modification. My 2 BB's turned out to be pretty good, but I am not certain that the injection really did that much in terms of retaining moisture in the meat or adding flavor. I think retaining a good bit of...

Yessir. It was GOOOOD... I used Chris Lilly's injection recipe for my maiden voyage doing an injection, a dry rub I found on this forum and the "bastardized piedmont sauce" for my BBQ sauce. I gave some to my good friends who said it was the best BBQ they've ever had. Yeahright, but I'll...

Just hit 195* and passes the probe test in one direction but not all directions. Going to leave on until 198* and recheck. Been cooking for close to 12 hours.

Man the wait from 190* internal temp to 195* internal temp is excruciating... Butt (smile) it's done when it's done, right?! Smoke on!!

I just watched a TV chef cook what appeared to be about a 6-7lb pork shoulder in the oven. It was placed in a covered cast iron pot and it cooked for 4 hours at 275* then finished at 450* for 20 minutes until fork tender. There was some chicken stock in the pot but maybe just 2 cups so not a...

If you are going to rely on the thermometer in the lid of your WSM you'll need to accept the fact that it could be off from the actual temperature at the grate by plus or minus 50*. They are notorious for being inaccurate. Having said that, Boston Butt is a very forgiving and easy piece of...

This post need SOME PHOTOS to complete it. Get 'er done!

I used my DigiQ DX II BBQ temperature control for the first time this Thanksgiving to smoke a 14 pound turkey on my WSM 22.5. :wsm22: Once I figured out just exactly how it operated and worked out a few kinks in using it, I am blown away by how great this gadget is and would recommend to...

Once you light your charcoal in your chimney, it's my understanding that most people wait for the coal to "ash over" or "gray over" before dumping the lit charcoal on the unlit charcoal in your WSM. Clearly, the coals at the top of the chimney have lit on fire and are burning before they are...