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I cooked a bone in butt this weekend. We have a Men's Group (euphemism for a group of guy's who get together to drink) and we had a bocce ball tournament and kegger. We had a blast. I cooked a bone in butt for the boys. The meat on the bone side of the butt was about 170 when the temp on the...

I was at Costco today. I was thinking of picking up a couple of Butts, but I saw a 2-pack of Tri Tips and I couldn't pass them up. I've never cooked Tri Tips, but have seen some here. I plan to do a high heat cook with a reverse sear. Questions: What is a good rub for Tri Tip? Is a high...

Williams Sonoma sells turkey brining bags that are heavy duty, very large zip lock bags. I have a set and I just clean the inside with hot soapy water, dry them out and reuse them. They have two small and two large bags in a set. I think they'll last forever if I take care of them.

I think you'd need to finish the butts, then crank up the temp (add a full chimney of lit & wait till the coals get good and hot) and do the chickens high heat. I wouldn't do beer can chickens at 225 or the skin wouldn't be edible. I'd also cook the butts slightly higher than 225. Just my 2...

Well, I got elected to host the family Father's Day celebration. We'll be hosting about 10 adults and 10 kids. I want to try something different. Any ideas?

I have been watching a few TV programs lately about competition BBQ. The prize money isn't huge. Can you make a living doing the circuit? Are you allowed to sell BBQ to the event attendees? I think it would be expensive to travel from place to place.

I was watching Best Thing I Ever Ate on the Food Network and one guy said the best thing he has ever eaten was the turkey breast at Big Bob Gibson's restaurant in Decatur, AL. Basically, they brine the boneless/skinless breast, apply a mustard/evoo slather, apply a rub, then BBQ. My question...

Just as an FYI, the kryo pack probably contains two 8 lb. butts, not one 16 lb. butt.

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Which cooks faster, Butt or Brisket? I am talking about using a low and slow cooking method and about 225-250 degrees of heat for the entire cooking process.

I got it done just in the nick of time. I'll post pictures later.

Butts at 177. Long plateau around 165, but the temp is moving slowly but surely now. Will they be done within two hours, or should I throw them in the oven at 325/350?

Went to Big Earl's in Old Town Scottsdale on Friday evening. I seldom get out to a BBQ joint because my kids are picky eaters, so needless to say, I was excited to try a new place. I was amazed how poor the end product was. The brisket was one big hunk of fat with very little bark. It was...

I don't spray. I think you can hold a rack of ribs with a pair of tongs and if they fold down with little resistance, they are done. If they stick straight out, they need more time. I go much longer...like 5-6 hours at 235-250.

I was cooking a Butt for my buddies yesterday and at about 2 hours to kickoff, I realized I wasn't going to get it to 195. So, I decided to throw caution to the wind. I opened up all the dampers 100% and took the WSM up to about 310-320 degrees. The Butt went from 180 to 195 degrees in the...

I keep an old cardboard box folded up where I store my WSM. When it is too windy, I unfold the box and fit it around the WSM to block the wind. It is a super easy solution. Here's a smoke with the backyard hockey rink in the background. Cheers! <BLOCKQUOTE class="ip-ubbcode-quote"><div...

Thanks for all the comments. I did a whole beef tenderloin from Costco. I used a little oil on the outside, then added a salt and 5 pepper crust (followed a recipe from Cooks Illustrated). Cooked the tenderloin on the WSM with a mix of Hickory and Apple at around 300 degres to an internal...

Initial Sear, or Reverse Sear? Low and slow or HH? Why?

What's everyone cooking for Christmas? I am looking for something to cook on the WSM for Christmas. Thoughts?