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

The swift branded stuff by me - I think - only has enhanced meat. So I've never bought it. Costco doesn't sell it out here either. The costco by me does sell loin backs and they are usually $3.99 a pound, so looks like an even deal.

if both tested correctly using the boiling water test, and they were both side by side in the smoker, then I have no idea. One of them is off. If, perhaps, one of the probes was really close to the side, or higher up or something like that, that could affect the temperatures. But if, like you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan M.: They also had one guy who built his own smoker, and said that he didn't believe that flavor came from smoke, but rather from the heat...

William - sounds like you've got everything covered. I always do four butts at a time. It's great and really doesn't take too mcuh longer than a single butt. But you are right - it takes longer to get it up to temp (or, it takes a little more fuel to get it there). I actually plan even longer...

Darren - so you know, I can't find brisket out my way (Northeast, just outside NYC area) for less than $3 per pound. With the conversion rate, $3.99 isn't out of the ordinary, and still cheaper than what my costco sells it for. FWIW, we don't have any super wal marts around that sell meat, so...

Like Brent said, Smoke and Spice is great for the recipes. Just don't use them for temps or times - especially if you are cooking in a WSM. It's a different cooker than an offset and cooks that way.

congratulations David on a good cook. A temp spike to 260 wouldn't have any effect on the final cook at all - especially not with pork butt. It takes some real effort to screw those guys up. In fact, I've cooked a pork but at 275 the whole time before and it turned out very well. Keep it up and...

What price was it? I saw 20 pound buckets of Duraflame in Stop & Shop here in the Northeast, but it was something like $17. Sorry, $17 for 20 pounds of charcoal just doesn't cut it for me...

Rita - The vaunted Zuni chicken method does a similar dry brine. Judy Rodgers recommends 3/4 teaspoon sea salt per pound of chicken. Seems to work pretty well. FWIW, her method for chicken works wonderfully on the WSM. You just have to do it at the absolute hottest possible temp you can get it to.

Good job, Tony. Hey, btw, what are you cooking on there?

Darren - congratulations on the purchase of your WSM and on your successful rib cook. Doing them right the first time is great! It took me a 2-3 times to really get the process down right for me. Keep it up and welcome to the Board.

sorry guys. not sure how I missed the questions above. Sorry about that! Yes, I get three per rack. They touch, but I haven't found it to be a problem. The way I see it, the only real problem with them touching is that the skin doesn't get browned or crisp in the spot where they touch. But...

congratulations on a great cook and a great modification to make a third rack. Very cool. You'll be able to really load up on chicken too.

Jerry, if you do what you are planning, they (vac sealed packs) will still be safely rock hard aswhen you get to your destination, so it seems like you have a good plan.

if you've got the time, I'd microwave on low (I have a 1-10 power option and do it on 2). It takes a while, but doesn't seem to sap any of the juice out of it. I personally haven't tried the oven reheat route before. But here's a crazy idea... cover it very well and stick a probe in the middle...

wow. that is a big butt and a HUGE brisket! good luck!

Jeff - I find that beef (chuck, chuck roll) works best taken to about 200 or so and takes me a LONG time to cook. I like it at a higher temperature because it pulls well and renders out some of the greasiness that beef is prone to. They definitely longer than butts for me. Not sure why, but...

are you serious? Ensenada? I'll be in baja in a few weeks... I've been DYING to get my hands on some kamado extruded coconut... Or, I could do even the easier thing and grab some in San Diego... In light of Dan's note, does anyone have a working number for them?

I'm no kevin kruger... but... I don't think there is too much of a problem with the apple juice beforehand. Since the meat is frozen, it won't break down the meat too much. Plus, apple juice doesn't have too much acidity in it, which is a bigger culprit for breaking down meat than just plan...