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Should only take you a few hours I would think. Though it may take a little longer since you will have 4 chickens. I did a one beer can and some wings last night and took a couple of hours for the beer can. Used standard start method. I always use the standard method for beer cans.

I have never taken the temp of my ribs with a prob and from what I have read here before most people are the same way. If I remember right it's because the meat is so thin that you wont be able to get a good temp read. The best way to tell when you ribs are done is the old bend test or to poke...

I have had some pretty good beef ribs at some Texas bbq joints. They were actually pretty darn big and meaty. Anybody know why butchers take off almost all the meat on beef ribs? What do they use it for?

Well I suppose I am just going to have to do two racks and foil one and not the other to see what I like.

Mike, What made you prefer without foil compared to with foil?

Ya I figured that would be a little too long for BB's. Any preferences on foil or not to foil?

Going to be doing some BB for the 4th and was thinking about doing the old 3-2-1 method. I have never done this with BB but have done with spares. Any suggestions or things to look out for would be helpful. If there are any other options in terms of cooking that others prefer for BB's let me know.

I work up in Broomfield and the Walmart up there sells Royal Lump. I would think any other Walmart around here would sell the same.

Kruger, Thanks for all that info. Some great stuff. I will have to give this a whirl sometime to see if its is something I like. Thanks again!

Jason, I too currently live in Denver. Did a couple of butts about a month ago using the Minion method and I really didn't have any issues getting up to temp. It did take around 24 hrs to cook the butts though. From what I have learned living here is that it usually takes a little longer to...

Kizer, I too live in Denver and when I have done butts it took just around 24 hrs. So be patient when your smoking those bad boys is the best advice I can give.

I have always been interested in dry aging my meat. Could one of you provide some direction on how to do this and what are some good cuts?

My last two cooks I have done with chicken I have brined them and found them to come out a lot juicer. I have done skinless breast and leg quarters. Both came out a lot tastier and not as dry. I also brined a turkey for the first time a few months ago and it was the juicest turkey I have ever...

My first ever cook on my WSM I smoked up two butts. Took me 23 hrs! Pretty crazy I thought.

Anyone ever try smoking a round eye roast? It might be a little to lean but was wondering if anyone had ever given it a try.

Is this sauce supposed to be pretty runny? Mades some up last night and it seemed pretty runny but not sure if that is the way it is supposed to be? Thought about simmering it out the stove to thicken it up but wanted to make it the way it was intended for my first go around at this one...

Sounds good thanks. Think you replied to one of my other posts earlier today about brisket

Thats some good info, thanks! Any idea on how long it would take to cook just a couple of brisket flats?

Going to try cooking up a couple of brisket flats this Saturday during the day to bring down to the in-laws for dinner on Sunday. Since they will be done ahead of time before dinner on Sunday, was wondering if anyone had any suggestions for keeping the meat when it is finsihed and how I should...

Thanks for the advice. Ya I have read in other places that the picnic has a lot of waist to it but wanted to hear what other folks had to say so thanks. It is a little leaner so that would make sense as to why it would be a little dry. Thanks again