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2 8lb Butts 10lb Packer Brisket 4 Slabs St. Louis Ribs Couple stuffed Jimmy Dean Maple fatties Beans, Slaw, Mac & Cheese Got about ~25 people coming. Think that's enough food?

My wife is exactly the same. No matter what rub I use, it's too spicy. I'll admit, a lot of them have a kick, between black pepper, cayenne, etc. But I've made sweeter rubs and they're still too hot for her. I've taken care of that by making sweet sauces, and she uses them. Problem solved!

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés (Hardcover) The Bible. Good luck with that. It's a great book.

Update: Brisket is done. Still in foil, after ~2hr rest: Slices: Nice and moist, nice smoke ring: Burp.

No temp control, just letting the WSM do it's thing. It's a little windy right now, but not too bad. I have 2 vents about 1/3 open, and the 3rd closed, and the cooker is running just a hair over 250* at the lid. Not too worried about flare-up's, as I know guys that cook 4 butts at a time on...

5.5lb Flat from BJ's, USDA Choice Beef: On the WSM, no water pan, fat dripping on the coals Cooking over RO, little hickory and a Cherry chunk. I'll post pics later. Should be pretty good

Happy New Year, Chris and everyone at TVWBB! Just filled the WSM up with a 5lb chuck roast, and 2 9lb butts for my last smoke of 2007 and first of 2008, all in one shot. Good eatin' tomorrow :P Food Pr0n: http://s269.photobucket.com/albums/jj61/rprata/New%20Years%20Cook/...

Another vote for the No. 5 Sauce. I always keep some in a squeeze bottle, it's my old standby sauce. I also make Carolina Red for pulled pork, and that's one of the easiest sauces to make. I keep some of that in a bottle in the fridge at all times, also.

I'm having trouble finding a reliable way to prop the door an inch or so - I don't use logs, nor do I have any sitting around. I jerry-rigged something out of a ball of foil once, and that kinda worked, but there has to be a better way to prop the door open. I usually run it upside-down also.

Whew, that was an interesting cook. Put them on around 8PM, Minion'd the start with a full ring of Kingsford and about a dozen lit coals. Added some Hickory chunks for smoke, assembled the WSM without the water pan - I was trying something I saw on another forum. Got the temps stabilized...

...and I'm smoking. The WSM is under my backyard canopy smoking 2 butts over Kingsford and hickory, for a potluck luncheon at work tomorrow, and a friend's beer party on Saturday. Hope the wind doesn't get too bad.

Cool - supposedly a store somewhat close to me has several (like, in the 30's) bags. If I can get down there tomorrow, I plan to clean 'em out. Love that Rancher. I really hope they carry it next year on a permenant basis.

When I'm doing a long Minion smoke, I rub the meat while the chimney of coals is getting hot. Ring of coal is full, water pan is full. Soon as the chimney is ready, I dump it in the pan, add wood, assemble the cooker, and on goes the meat. I use the cold meat to help bring the temps up...

I usually put beans under butts for the first couple of hours of the butt cook. Then, I take them off, wrap the pan with HD foil, cool, and re-heat back on the pit the next day (assuming you're doing a long butt cook.) You could do them for the last couple of hours of the butt cook, I imagine...

Ended up just doing butts overnight. They're just about ready to come off, been on since 9:30 PM. Couldn't find a brisket i liked, and had to settle for boneless butts. Gotta hit the wholesaler early Sat AM and get a case of bone-in butts and find a good brisket. I'll post some pics later.

2 Butts and a brisket going on tomorrow night, requested by co-workers for a party. 3 Racks of BB's and a couple of fatties going on Saturday AM. Saturday night, 2 more butts and 1 more brisket going on for a Sunday birthday party. Gonna be a fun weekend...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller: Now I put the fat cap side on the grate. When I take the spatula to loosen I usually end up with a small amount of fat between the...

Thanks for the tips. I'm going to try to get some heavy-duty oven/grill cleaner (Easy-Off type) and try to clean my grates; if I can't get them clean enough, I'm going to replace them, and start spraying with Pam before every cook. I've been in the habit of 'moving' the butts, the last couple...

What do you do to stop food from constantly sticking badly to the grates? Whenever I make butts, I end up having to scrape pork pieces off the grates, and I end up with torn up butts. Is there something I should be doing, like "seasoning" the grates, with cooking spray, veg. oil, something...

I just went to HD with the wife looking for something unrelated - they had a pallet of Rancher in the alcove, with the 4.99 sign on it. I bought 2 20lb bags, on the advice of people here and on other BBQ forums. Can't wait to try it, I think I'm gonna do a chuck roll and some spares this...