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Kevin, DUDE...that rocks..........except I'd probably add more garlic. I'm a huge garlic/onion lover...wife isn't so happy about it but hey....she gets over it cuz I can cook. Probably soak or inject it...probably inject since I just recently bought a new injector and haven't tried it out...

I love Guiness. Also a big fan of Caffreys's along with a sheppards pie. I am a HUGE beer fan. Have made some myself but not in a few years. Also collect wine. A friend of mine and I turned a coat closet in my house into a wine closet. We built huge rotating shelves.....worked out well...

OH no not ROB.................wonder which will get the scoop first. FOX NEWS or CNN? Any thoughts LOL...........BREAKING NEWS ON FOX NEWS................there ROB was smoking his fish and then ?????????????????/ SEE this is what happens when we get bored and Rob leaves us on the TVWBB alone...

Wouldn't hurt to soak it anyhow like K Kruger suggested....then rub it with some #2 and smoke'her till 190-205 based on preferrence.

Larry, That sounds good too. Pilsner for the butt....dark beer for me.

Got plenty of wood down here in south central FL. With all the hurricanes and downed trees. One just has to drive by and load it up. I got oak, hickory, peach, orange, and some grapefruit. Just drove by places that had those sort of trees and they had stacked it by the road to be picked up...

I think I'm gonna do a butt one night this week. I'm working nights (1400-2200) so I'll be home just in time to start it and I'll take it off before I go to work and pull it. Was thinking of soaking it in beer, salt, pepper, and garlic combo for say a day. Let it dry out with #2 rubbed on it...

EARTH to ROB EARTH to ROB come in ROB.

I say tenderize it in beer.

3 words LOL BONELESS BUTTS ........BEER

How bout Racoons http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=4680069052&m=4000047672&r=7810067672#7810067672

My one word BUTTs

ROB....so I take it we shouldn't expect any barrel chuncks to arrive via USPS or UPS in the next few days hugghhhh? LOL.........just messing with ya. Did you pick up any wine? If so what kind......does he have a website?

Randy, Don't think I have seen a flat in two pieces before. Anyone have any ideas?

<span class="ev_code_RED">NICK........call it luck....but hey....it's a weber. Gotta love'em!</span>

Nick...throw them both a curve ball and do a BUTT . ROB.......where's the pics bro? You know for those of us with nothing smoking at the moment that it's all about the pics LOL. Sounded good.

<span class="ev_code_BLUE">Larry,</span> Larry, I had serious probe problems during me Fri night brisket cook. My weber thermometer at the top was giving me a 225 temp, my polder was going crazy (think the prob is bad) as it kept fluxing between 220 and 350ish....with no inbetween. It would...

<span class="ev_code_GREEN">I just use a bit of foil....put a piece doubled up thats just a bit bigger than the side door..put it on and then put the door on over it....then crumble up the foil at the edges pushing it back up against the edges of the door...seems the keep 99% of the smoke from...

Randy, Had same prob this weekend as you....except that I know I should have NOT foiled it...only time I have ever foiled it....not enough of the fat rendered off the cap. Also I know I let it rest an entire 4 hours due to guests coming later than expected (next time I cut it, eat it, and they...

Larry, Look at it this way...where the bone used to be....is simply another spot you can put more rub before you tie them up. I have also put med whole onions and a head of garlic...along with rubbing the exposed meat up in there...tied her up and cooked it. Came out great when I did it. All...