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Mike - I've done lots of boneless butts from Costco. I almost always tie them, though I've done both. The only reason, really, to tie them is to try and keep the butchered hunks of meat in a cohesive mass - and to minimize small chunks wandering off on their own getting dried out. So, when you...

Candy - that is a great tip... who knew? Well, you of all people would! (I'm still making my way through a huge bag of orange pellets). I just wish I could tell the difference between hickory and pecan by looking at them, then I'd know I was getting a bargain (pecan for hickory). Thanks for...

what everyone said is good advice. The smoke needs a place to evacuate, so leaving it open is good. That said, something I learned alot about as we began making our big ole custom rig was about the airflow issues. Closing the top vent partially helps significantly in bringing down the temps...

Pecan is one of the most widely used smoke woods - it's pretty mild and good for anything.

also, don't underestimate the subtle, but noticable (and in my opinion critical) flavor imparted by using charcoal, let alone wood smoke. Another thing about WSM is that it is very efficient in its smoking ability, in that the smoke is carried directly over, around, etc. the meat as it passes...

Darrin - you may get more responses on this on the bbq forum, rather than grilling. That said, my experience is that it doesn't really get any benefit from a sauce toward the latter part of the cook. But, lots of people do different mops, so try experimenting and see what you like best.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: And, of course, fruit works really well with meat and smoke--I like a pineapple-jus sort of thing . . . </div></BLOCKQUOTE> You are the...

I think $5.99 is about the highest I would go, but it is really all relative to where you live. Dan - where are you located? If you are on the West coast, you can get tri tip regularly for under $3.50/pound. Elsewhere, Trader Joes carries tri tip for $5.99/pound. It's good and worth it. I can't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David T: K_Jordan I believe the plateau is when the temp of the meat does not rise for a long period of time. The plateau is caused when the collagen...

Aye, thanks Doug! I always get those two mixed up. I just know the stuff in my cupboard is 2:1...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Hinkle: I have a huge pork butt from Costco to do for a party next weekend, and I was thinking of doing it this weekend and freezing for the weekend...

sorry to hear that you've got yourself an injected loin... I did one of those a few months ago at a friend's behest (he bought, I cooked) and it was so darn mushy. They loved it. I thought it was gross, texture wise. Like the others suggested, I'd probably do without the brine. If you wanted to...

keep in mind that kosher and table salt are not a 1:1 substitution - in terms of volume. If you are using Morton's kosher, it's about a 2:1 volume ratio. So if it calls for a tsp of table salt, then you'd use 2 tsp kosher to keep it at the same salinity. frankly, I'm not a huge britu fan in the...

As Kevin Kruger suggested, if it is in cryo, then I can 99.999% guarantee you have two butts in that thing. The markets nowadays buy their meats from distributors who always pack them that way (krug can give the precise description of the process). But all you need to know is that you have two...

Dang, steve. Any chance I can interest you in moving to Connecticut soon? The falls are lovely up here... that's a great deal... I'd do it in a heartbeat if I wasn't 600 miles away.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: On that front, Adam, I checked with a contact on eye-of-round as it is not a roast I buy. </div></BLOCKQUOTE> I don't blame you. It's a crappy...

Kevin - how are you aging your beef? The only way I've done it is like Alton Brown did in one of his episodes - using a plastic container with holes in the bottom to allow blood to drain and air to flow. When doing it at home, how would you recommend doing it? Anything I should keep in mind to...

I'm with craig. Lump can be awesome, but cowboy lump generally is harder to maintain temps. And if it is an overnighter, the kingsford is just going to be easier. good luck...

Rusty - a few thoughts. Regardless of whether you do this at high or low heat, you'll have plenty of time to impart lots of smoke flavor by the time that beast is done. At 25 pounds, I'd start it at 350 and try and keep it above 300, which may be difficult at times, depending on the fuel, the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...