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I really like Kevins last sentence. Experiment is key. If you try something that did not work out, try something else. Just watch the meat later in the cook and when it gets tender, take it off the smoker and enjoy. Butts are too tough at 180 for sure. I check mine in the low 190s for tenderness...

That is a well thought out plan. We just have set times to start the meat, and run with it. lol

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I don't trim butts either. Picnics, as in the OP (which I also cook, but don't 'barbecue'), I do. </div></BLOCKQUOTE> Right on. I missed the...

I leave the fat cap on and place cap down on the grate. I used to trim butts but have learned that you dont have to. There is a thin layer of meat betwen the cap and the butt that I love the most. Its my hidden treasure.

To each there own but my flats are in the 190- ish temp when they are tender. Burnt ends from the POINT is what I really want though. Also when it comes to tough pieces of meat, safe temp to eat @ and tender are not the same.

No doubt about the totals from Kevin. Plenty of meat. I think it is great that you are doing this.

Thats very kind. You may be hearing from me soon.

Kevin, as usual is dead on. The only thing I do a little different is I make sure I have the smoke puffing good before I add any meat. I like the smoke to be <span class="ev_code_BLUE">blue</span>. But that is what I like.

meatloaf..............

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: Gotta be honest - that's one strange experiment. But I'd luv to taste test it! </div></BLOCKQUOTE> I am totally agreeing with Travis...lol

Well my 51st brisket was fairly good. Most of my family and friends thought my first 50 were good, but not me. OK tasting and edible, yes, but not anywhere near fabulous. Now I think my brisket is championship quality.

You cant get $5 per lb steaks where I live. I cant remember the last time I had steak. Stefan, I cooked at least 50 briskets before I cooked a great one. I had a tough time figuring them out but now they are one of the easiest meats for us to cook, you just need to find a method and rub that...

I say why not. Experiments is what makes cooking "for me" so much fun.

As a comp cook I appreciate that Kevin pointed out that temp does in fact have its purpose in BBQ. We try to cook the same sized meats, at certain temps, for very strict turn in times. We do have set temperatures figured out for when we would probe for tenderness. We have found that more often...

I agree JB. My opinion is spicy BBQ is delicious anyhow. Back to myths. Sweet Comp BBq is what everyone turns in. Total myth. How do I know this? My scores are decent and we do not turn in candy Q. In fact, one comp about 2 years ago we were asked by a rep to tone our heat down. HA! Sissie...

Looking forward to the Derby contest. I also like Moonswimmers.

Really? I need a sarcasm light because I never claimed to be an A student.

Thom you got 1 of my votes.

My examples were all in jest. My jokes might not be funny to others but i admit, I crack myself up. I got 3 names picked out if the Perry Brothers ever depart.

I know for a fact that Comp BBQers do not like their names copied. I have some friends that are having this done to them and they arent too thrilled about it. I for one do not blame them. How about, Lotta Oink, Cold Smoke, Doctor Barbecue, Perry Sisters & Sons, Cue-owl, Cancer Sucks Cleveland...