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So today is pass number 2 at this. 49 pounds pre-trimmed weight) on the Weber 22 this time. Trying the hotter temp as suggested. I know it will accelerate the cook; am interested to see how it affects the meat moisture / texture. Meat on heat at 6 AM. Should be able to get to bed at a...

..... and in the spirit of feeding my KCBS addiction, I have my table captain class tomorrow, er today..... SUNDAY. After today's cook, I hope I don't get caught snoring. :-)

Thanks for exploding the counter top myth, I'll heed that next time. Cook was a success. 11 hours on the WSM and two of the butts were done. The others were around 175, so I wrapped them and oven baked them at 285 for about another 2 hours. Yield was 21 pounds, 15 ounces. Actual starting...

I use the WSM 22 as well. I manage temp exclusively with the bottom vents and leave the top vent alone for the duration of the cook unless there is a fire (which doesn't happen if you clean the WSM properly and are sensible with your fuel.) I had always heard that closing the top vent traps...

water pan: yes. wood: apple and hickory chunks charcoal: Kingsford briquettes I am running at 245 at present (2 hours into the cook.) Temp was 260 when I put the meat on and immediately dove to 210. I had to work vents and coal for about an hour to get it back up to the 235-255 range I try...

Church group wants PP BBQ. I am breaking one of my rules today out of necessity (i.e., I should have started days ago) and dropped 6 small butts on the WSM 22 before dawn, total raw weight 43#. They just fit without touching each other or the edges. I usually run the full cook on the WSM for...

Well, I was about to post a new thread about it being 21 degrees, but it looks like me and my 30 pounds of pork butt have nothing to complain about! Fire in the hole.

Damn, Jim. You make me want to be a better man. Or at least a better cook.

My wife gave me a CBJ class for my birthday. (Yes, there is a C in there, keep it clean.) Really enjoyed the class and meeting Don Harwell from KCBS. I figure becoming a judge can help me improve my own backyard grub, even if competition Q is in some ways different. I was quite pleased with...

A belated but heart felt congrats. Tell me, does the position come with health care and retirement benefits? :p

I'm giving it a run in the morning. 17 pound brisket going on at 5 AM, and we'll have six fresh inches fallen / falling by about then. WSM 22.5 will probably be more stable temperature-wise than I will.

Tender, and not particularly crumbly. Just bone dry. And in answer to another question, I kept it about 225 to 240. I have a thermoworks two probe on my birthday wish list. Hurry, August!

LMack, this may be a duplicate response. No ice - your purpose is to rest the meat and keep it warm until service. Ice would defeat the purpose. If you are not serving the same day, you should still rest it before slicing and fridging to prevent the meat juices from running out. Unless you...

That is exactly what I plan to do. The alternative, I guess is throw it in soup. <<shrug>>

I got trouble (right here in River City). Put a trimmed Costco brisket flat about 8 pounds on at 6:45 this morning. Everything went as normal, but I knew something was wrong when I checked the meat temp at 12:30 and it was already 195 - 200 degrees internal temp. Pulled it, foiled it, rested...

I agree with the cooler hold mentioned above. If all else fails, do what we have done with brisket that logistically had to be cooked a day or two ahead. Slice it for serving now. Fridge it until 90 minutes before needed. Then put it in a crock pot on LOW with enough beef broth (or Better...

I am smoking two pork butts tomorrow on my Weber 22, and my wife says Honey (because when she wants something she calls me honey) how much trouble would it be to throw a whole chicken on there for dinner? So tonight I am brining a 6.22 pound bird and will rinse it and dry it and apply rub...

Had to stop and look up Javelina. That's a new one to this east coast old man. Thanks for the tips, guys. Dental surgery this Friday, so I am slating this project for next weekend. Pics to follow if I can figure out how to mount them.

A hunter friend delivered a wild boar shoulder to me yesterday. I am going to smoke it up. Is there anything I should be aware of or handle differently than domestic pork shoulder?

That marinade sounds interesting too. I have stayed away from citrus for fear of all that acid toughening the outer butt. (Although now that I think about it, the mix of apple juice and apple cider vinegar I have used as a spritzer is probably not far off from that ph.) But if that is working...