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I think Ed's advice is excellent. You didn't over cook, so that is good. Perhaps try foiling. I think one big thing is just the cut of meat. As Ed mentioned, good marbling is always a good thing and contributes significantly to the juiciness of the meat.

I really like Mesquite for short applications - like when grilling something. Gives some flavor in just a little bit of time. But for longer cooks, I'm not a mesquite fan. I am a huge hickory fan. Even when using fruit woods, I often throw in a chunk or two of hickory. It's the flavor I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: 3. You can salt the meat separately several hours ahead of time and put it in a Ziploc and stick it in the fridge. Rotate/flip periodically...

if you want to keep the rub the same, just tone down, use half sweet paprika, half hot.

Konrad - when did you meet my wife?

once you perfect that plantain dough for empanadas, you'll have to share again. That would be amazing...

Jane - I think it depends on what part of the country you are in. when I go to the supermarket here on the east coast, the generically labeled, "oregano" is never mexican oregano. I have to buy that at the bodegas around the corner. Probably just depends on what part of the country you are in...

wow... so sorry I've been away from this post so long!!! Kevin - that is awesome. By the way, I agree that bayless' solution was a bit weak... the point of al pastor is having it roasted together, not grilled carne asada style. So, on the kettle, you are grilling this stack vertically, then...

So... tell me something I don't already know... just kidding of course. Is there anything you don't know? I was going to throw out some old engineering calculus problems, but I don't remember anything about it and I'm sure you'd know the answer anyhow. OK, back to the point of the original...

OK, a few of us started talking about this a few months ago... trying to figure out the best way to do this: make great al pastor either on a grill or with a rotisserie. Kruger, I think you had some thoughts about it. Any luck? I'm sitting here visiting my family in southern california and...

I agree with kruger... the temps on bbq is often a function of the time that I have to cook. That said, I've never done a true high heat brisket cook... just can't bring myself to try it. Also, I never do brisket lower than 225... 240 is usually my target. I'll speed up by going to 260 or so, or...

Dennis - unless I have to, I no longer use Costco butts, because, as Rita said, they make such a mess of them. They don't really care, since they use them for country style ribs, but I prefer bone in. what's more, I find them for about 75 cents per pound cheaper at my lame-o grocery store. Go...

two doesn't really take any more time than one. The only difference is the extra time it takes to get the smoker up to the destination temperature... which with only two will only take 10 minutes longer or so than just having one on there, in my experience. You could baste with BBQ the last 30...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan M.: I was just wondering what everyone uses to apply rub: </div></BLOCKQUOTE> my hands. that's it...

the cool thing about picnics is that they have a natural "pop up" thermometer. It's called the bone. The picnic is done when you can pop out that bone with no resistance - and it comes out cleanly. Picnics are very good - they shouldn't cook too much differently than butts. The two cuts are...

how'd she turn out?

are these precooked ribs? or is bryan the name brand for the raw ones?

how did it turn out?

yeah, I've never really mustered up the guts to do a mustard sauce for pulled pork (punny, I know). I'll have to try some with a bit of the pork next time. Thanks for the link...

Like Kevin said, I don't think butts need to, or benefit from, an ultra long, extra low smoke. I'm not advocating a 300+ degree cook like some folks are doing, but I think 250 is a very reasonable temp, which will speed up the cook 30% compared to a 210 cook. I guess I shouldn't second guess...