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2 Butts going on around 8PM, and a packer going on a little later. One butt, and the flat from the packer, will be going to a cookout (notice I didn't say BBQ) tomorrow to be had amongst the burgers & hotdogs.

Did anyone else go to this event? Some pics: (Sorry, they're from a smartphone, all I had) http://www.rigeek.com/public/images/ars/img039.jpg http://www.rigeek.com/public/images/ars/img041.jpg http://www.rigeek.com/public/images/ars/img042.jpg http://www.rigeek.com/public/images/ars/img046.jpg...

I just purchased a FoodSaver this week, after having used freezer bags (zip bags) to store my leftover Q in the freezer. That didn't work out that well, as I ended up with freezer-burned pulled pork etc. Was wondering if anyone here has a good online source (read: cheap) for FoodSaver bags and...

I just ordered 40lbs of lump, a 20lb bag of Cherry and a 20lb bag of Hickory. Gonna hit the meat wholesaler tomorrow and pick up a brisket, a chuck roll, 3 racks of BB's and 3 racks of spares. Some fatties and chicken will also be done. Can't wait! Gonna have one HAPPY WSM this weekend!

I am.... put 2 butts on yesterday at 4:30, came off this morning around 9:30 cooked to almost 200*. Also had a brisket on the bottom rack, around, a packer just shy of 9lbs. I foiled it at 8AM, cranked up the WSM's heat, and took it off @ 192F, put the point back on with some fatties...

4/22 Rib Cook Bought a standard 3-rack Cryovac at BJ's this morning. Washed them, removed the membrane, and rubbed. 2 of the 3 racks, I used my rub. The 3rd rack, I used a rub my wife wanted to try - a new McCormick rub, Cinnamon Chipotle. The McCormick rub was excellent, that'll be a...

Made some bbq chicken thighs on the kettle tonight. Indirect, using lump and hickory. Used boneless thighs. Rubbed them with some left over Mr. Brown rub, let them sit while I lit the fire. Took them to 180, chopped, mixed with sauce and tossed in a pan. Was yummy. Pics...

Here's something I've been struggling with.. When I do a big cook and I have the WSM full of meat, I want to monitor the grate temp (obviously) as well as meat temps. Right now, I have a Maverick ET-72 (Single probe) and a cheap candy thermometer sticking through the top vent. The cheapo...

Oh MAN those look good. <3 Food ****

^^ Not a scrap. Good thing I made myself a couple of pulled pork sandwiches when I pulled the meat, and "sampled" the brisket as I was slicing/chopping it, because there wasn't much left - and I gave my guests doggie bags. Total tally was 2 butts and 2 briskets. I think I over-cooked the...

Pursuant to my earlier post asking for advice, I managed to get all the food smoked. Pics: 4/15 BBQ Party

If you are pulling the butt, I'd take it to 195-205 before pulling, foiling and resting. 190 borders sliced pork, might not pull too easily.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: It is an invasion of shiny and cheap. I learn to appreciate Weber more everyday I use it. Most consumers do not buy for the long haul...

Cool. Every single reply here echo'd my thoughts. I'm going to do the butts overnight Friday-->Saturday and do the briskets Saturday--->Sunday night. Oh, don't worry, there will be pics, and more pics, and more pics of meat, more meat, and even more meat. Besides the butts and briskets, I'm...

I have ~25 people coming over on Sunday to sample some 'Q. The plan right now is butts and briskets. Probably 2 butts, a brisket or two and a pork loin which I will marinate and then cook on the kettle. Problem is, I can't fit 2 butts and 2 briskets (might even do 4 butts, not sure yet) at the...

Not cooking for Easter, we're eating out that day, but I'm doing a brisket over the weekend as a "practice run" for the following week, when I have ~35 people coming to taste my 'Q. Doing 4 butts and 2 briskets for that crowd. Can't wait. Yumm.

Thanks for the comments. The brisket tasted as good as it looks. I'll probably do another one this weekend, but I'm going to do low/slow overnighter.

^^ $3.99/lb is probably a flat only. I see a lot of flats, or pieces of flats, sold for $3.99 everywhere I go. Never pay more than $1.89/lb for a whole packer. $1.68/lb is what all the Wal-Marts sell it for, and I got one for $1.59/lb at a restaurant supply house.

Threw on an 11 lb. Wal-Mart packer yesterday. I made a wet "slather" out of yellow mustard, worcestershire, brown sugar, crushed garlic. Then I made a dry rub, and threw that on. I used lump (Cowboy is all I could find, but it worked fine for me) and Hickory and Oak for smoke. Ran it at...

Ok, so the general consensus is that I didn't cook it long enough. I'm leaning that way myself. It was around a 2.5lb roast, I cooked it for 5.5 hours'ish. I'll try again next time I do ribs.