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I understand that but all of the mess I make when I Q, a little ash isnt much more of a hassle.

Someone liking danish ribs. That is a first for me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: No mess and no smell and 100% chance of the chimney lighting the first time! I really like them alot, try em and you will be hooked...

I am late for the party but that looks fantastic.

Bold is good on anything!

I have used the oven method to speed up the process a few times. 300 will work but so will 400, you just need to watch the meat. As for smoke, just smoke it as long as possible.

Wow what a smoke ring.

Might work well but maybe cut a piece of the hock off and make that a snack later on during the cook?

Wow J is that beast going to fit or are you going to have to saw a piece of the hock off?

Allen. When I used a WSM for the big meats I always started somewhere between 8pm-12pm. If the bullet was at maximum load, I have had it take me 20 hours to get the meat done. It just matters how much meat and what temp you cook at. With my newer smoker I can cook 2 butts in 7 hours, 4 butts...

you know what Phil? I should go do the same thing with some beans. Neighbors. Im making them suffer right now.

Paul, dinner is at 7. The smell outside my house right now is wonderful.

If you have a food saver, I would cook all of it early. Pull, slice,and bag it up, reheat it all at your friends house. Easy and less stress. You dont have to have a F-Saver but it is nice to be able to reheat in a hot water bath. Clean and easy. Good luck.

Fired the smoker up at 5:30am and had 4 butts on at 6:30am. Life is good.

Sometimes you just have to use what you can get. A trick I use from time to time is to take a boneless butt and cut it more so that it looks like a brisket. You get more bark, cook times are cut way down too.

I have held pork for 6 hours in a good cooler and the meat was still too hot to pull by hand.

I cut off all the trimmings and grind the meat up for fatties, burgers, meatloaf, or whatever. Makes great tacos.

I agree with Brian about the Kansas city bbq store. They ship very fast. Another thing is IF they make a mistake, they make it right.

The skin isnt meat. I understand what you meant Justin but chicken just seems to take on more smoke easier than other meats. Just like a meatloaf seems to take on more smoke. Pork butts "for my taste" cant get enough smoke because the middle doesnt get any. Size DOES matter. lol

I probably cooked 30 briskets or more before I made one that I liked at all. Now brisket is my favoite. 183 isnt to the point of being tender enough in my opinion. I start checking @ 185 but knowing that 195 is closer to what im looking for. Ive seen a few tender at 190 but some over the 200...