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Here are some pics of the BBs I cooked Sat. These are the meatiest BBs I have ever cooked. I ended up having to take them out of the rib rack because they were too big for the rack and even after shrinking up a bit they still were hard to get out of the rack. So I ended up just putting them...

Well thats were we differ Chris. I actually like just a small bit of fat. I like it to render down all the connective tissue but I like a little bit of fat on top..............gives it flavor..........I don't eat it....but as long as there is just a little left. I know the meat is still...

MMM....Ended up with alllott of leftovers from the butts I cooked today.....of course I pulled all thick bard pieces from the end of the butt and saved it for myself.....I LOVE to just eat them by themselves or dunk them in a bit of sauce .... no need for buns or rolls....what =ya got GOOD bark...

94 deg here in Tampa, sunny, beer is flowing.....woman in bikini's (ok so it's just the wife LOL), I mixed Howton Farms HOT BBQ Sauce into some of it and left the other plain. Wife likes to dip hers into it vice already on the meat. Your sauce sounds good...Gonna have to try it next time.

That's weird...must be the ones I buy....I have never cooked a butt over 12 hours total. Mine be done.....and resting on cooler. Guess BUTTS will be BUTTS......each is it's own BUTT.

I had probs with pre-packaged BB's from wal-mar awhile back...the wife was supposed to go to the meat market and get them for me but she picked them upat superwallly world instead and they smelled funny and didn't really taste all that good when cooked. Ended up taking the ones I didn't smoke...

Thats cool...but I'm looking for something I can leave in forthe duration of the cook...I do like the idea of adding the ice to it...if I could put crushed ice from the fridge ice maker down it with some water to cool down any HIGH temp spikes after I open it up to turn the meat.

Didn't think of it like that chris...but now that you mention it....it is noon somewhere......may as well break open a brew and hop in the pool.....get some sun. Finally made it threw the barrier and I'm up to 178..........WSM is holding steady at 242. For some reason my smoker likes to run...

---- Hi Kevin, I did read your epic on grilling and just reviewed it again. I guess my post 'how to smoke a rib-eye' is really in the context of my circumstances having a WSM and only a gas grill. Your post makes me really think I ought to add a charcoal grill to my arsenal and relegate the...

if you butterfly it then you'd have a crack in your butt....oh wait....that sounds natural. Oh well.....smoking three butts of my own.....they are holding at 172 and I'm just waiting to get far enough into the day to break open the brews......hopefully the butts get with it and heat up soon...

I leave the fat cap on and cook it with the fat side up the whole time....I find that it makes for a moister product in the end....and adds good flavor. As Emeril says " PORK FAT RULES". If you want more bark....throw another butt on the BarbbbyyyyyyyyyyQ.

I'd say it's a typical case of MAD COW disease.....run........

Been doing some reading about smoking sausage here and elsewhere and it's gotten me quite interested in giving it a shot. So I'd say it's a pretty good bet that I'm going to do so on Sun. Any thoughts on this endeavour? Thanks. --MattJ

Can't beat BB's...I've had country ribs and if I had to chose....I'd still go BB. Once you go BB you'll never go back. LOL

I'm still a big fan of butterflying them....but thats just me. Stand looks like it would be much more sturdy than just the can. I have watched people topple their beer can chickens while tending them. They can be unstable if your cooking a big bird. I generally cook 8lb birds....any smaller...

Darrell...I actually didn't have time to make one from scratch...so I took the advice of my butcher and went with a locally produced rub from Howton Farms (www.howtonfarms.com) and sprayed using half times with an apple flavored malt beer LOL. Just wanted to see how they would come out if I...

To date these are the best ribs I have eaten.......will post some pics in the morning when I download them....night all..........MMMMM Gotta go check on the Butt...........still cooking at a steady 240 deg..............it's sitting in the 170's now. Hopefully it will be done by around 3-4 am ish.

Afternoon all, Got three slabs of the nicest looking BB ribs I have ever got my hands on smoking and a 8lb butt. Planning to pull the ribs off somewhere around the 5 1/2 - 6 hour range. Let the butt cook all night till 190-195 degs and then let it rest for a few hours in the cooler. Best...

Dwain, Great post....Just got down looking at the info on the American Kitchen site.....definately one worth bookmarking. Thanks.

I got my father interested in smoking meats and he bought a WSM (same place I got mine a year ago) while he was down visiting back in Jan. He sent me an email yesterday telling me he was attempting to smoke some bear meat that he got from a friend of his. Basically, he's using a recipe his...