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Stewart, Remember you get a LOT of loss due to fat melting, bone-in, etc.. On the 4th we did a 10 lb Brisket and an 8 lb bone in butt. We ran out of meat! You figure out of an 8 lb butt you will get~3-3.5 lbs of meat.

Tony, I feel your pain. I also agree that they look good and you did the right thing in tossing them. As if any of us has not screwed up a dinner! For some reason, when you do a smoke the anticipation seems to be a bit higher. Best of luck next time!

When I make my rub for Butt, Ribs, or Brisket I always add hickory salt. I do find it adds something to the taste.

I agree that you can do ribs on a kettle w/ good results. Iput a water pan in the middle and about every 45-60 minutes add a couple unlit coals to ea side and some more chips. Try rolling the ribs and putting a skewer in them and put them on their side.

I see a lot of post looking for certain cuts and higher quality. I am blessed to know a butcher here in Central Ohio who also raises his own organic free range livestock. His beef, veal, pork and lamb are beyond anything you can geting a big store. Wherever you are do some homework and look for...

I did a lot of smoking on my Weber Grill and got very good results. But it is very labor intensive and you have to almost constantly monitor the temp. I found it is not so good for low temps you can get w/ a WSM, and I had to feed the beast every hour or so. I controlled the heat w/ the top...

Saw this on iflim http://www.ifilm.com/ifilmdetail/2748855

I did a 10 lb Brisket and an 8lb bone in butt. But it on ~2:30PM yesterday, kept the heat low and pulled them of ~7:30AM today, foiled in in the oven at a low heat for about 3 hours. Sorry to say, not much left. Both turned out great, I was a little worried about the Brisket getting dry, but I...

I posted this on another thread, but we had rain last night and this AM. We have a large umbrella for the yard and I put it over the WSM and there was no problem.

Be careful not to overcook it. Remember that there is some shrinkage depanding on the fat content and the temp you cook at.

Sal-Hola! I lived near Cadiz for a year and really love Spain!!!! If you cut your butt up be sure to watch the temp so it does not dry out.

Mike, An umbrella will not catch fire unless you have a concentrated fire under it. It reaches about 8 foot or so and w/ the WSM going it should not be a problem. Welcome to the world of smoking!

I don't foil anything on the WSM either. Get to the temp you want, take it off, THEN foil for 1-3 hours. This is one of the most important steps in proper preparation.

Does any one know how much of a temp difference there is between the lower and upper grate for a low/slow smoke? I just put on a 10 lb Brisket on the lower grate and an 8 lb Butt on the upper one w/ a full pan of water. I hope to keep it around 230 until the morning. Each piece of meat has a...

Mike, I am in Ohio and we are getting rain on and off today and Tuesday. I don't think putting it on the proch is such a good idea, unless you are going to stand guard over it the ENTIRE time w/ a fire extinguisher. What I do in bad weather is get a big umbrella w/ an iron stand and put the WSM...

I have a 10 lb fat off Brisket and an 8 lb bone in Porkbutt that are in the fridge w/ the rub on. Going to fir up the smoker tomorrow afternoon for a slow smoke and plan to take them off Tuesday morning.

Hmmmmm, interesting idea. Going back to my college and grad school chemistry it can serve as a preservative, but in this aspect I would think it owuld be more of a tenderizer. We use it anytime we add lemon juice or orange juice. I would prefer to use it from the source-lemon or orange which...

I need a need injector. I have tried quite a few from pure junk to things that work a few times then do not. I am not trying to inject a golf ball thru it just a marinade or herbed butter. Please post a good high quality injector that will work. Thanks and Happy 4th.

I usually put some worchestershire on the meat to give it a light coat, not drowning it. The I apply the rub and put it into my plastic pan w/ lid to set. I haven't found that wraping it in plastic is any better.

Need some help/advice. I just ordered a 10 lb fat off brisket and an 8 lb pork butt/shoulder for the 4th. On this Friday I will pick it up and put the rub on it on Saturday. I plan on an overnight smoke on Monday, I am planning to do the smoke for 15-18 hours before foiling it for a couple of...