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It seems much if not all of the topics here concerning Pork Butt deal w/ Pulled Pork. Growing up in Illinois I loved to eat BBQ/Smoked Pork Butt sliced. Whatever was leftover we made into a form of Pulled Pork for sandwiches. Fresh Pork off the smoker, after a stay in foil, is really juicy. Am I...

There is a place called "Bar B Cutie's" spelling may be a bit off, but the Q there is pretty good.

Sometimes some cool things are discovered by accident. Last summer we had a big party and I smoked a 10lb Brisket and and 8lb Butt. Because of time constraints I smoked the meat all day the day before. I foiled the pieces and let them sit for about 2 hours before putting them in the fridge. The...

Steve, For the past few weekends I have doing all night smokes every Sat. night. The results have been very good. To make sure I get up about 2-3AM, I drink some extra water before I go to bed, assuring the nature's alarm will get me up at the right time. This weekend I am going to do a short...

As far as moving the butts you may have a problem w/ the meat falling apart. I agree ~2 per lb w/ the Minion method should work. Better to have it done early than have everyone standing around salivating and the Q not ready.

Mike, Thanks for the suggestion. When I was in Chicago in the 80's I dated an Iranian woman who was not only beautiful, but a fantastic cook. She made a Persian version of Baba that I forgot the name of or how to make it. This afternoon we got some egglpants and tahini and plan to make some Baba...

To Dan N.- I usally use Worchestershire to dampen the meat Before applying the rub. I wonder if the mustard is any different? Thanks to all who commented

Last weekend on the Food Channel they had some programs about competition BBQ. I saw several people putting mustard out of the jar on the meat befor eputting on the rub. Now I use dry mustard in my rub, but have never seen this. Is it worth a try? I am always up for something new.

Sam, I have done quite a few briskets on the kettle w/ very good results. I put my usual rub on the night before and can do a 6-8 lb piece w/o problem. Take your chimney and fill about 3/4 full w/ Kingsford, after it is lit dump it and divide it in half. I put the pan between the coals and...

I saw this on another website and wanted to share. it is From the Kraft Foods Magazine. Latest issue has a recipe for "speedy saucy ribs". Short version: cut 2 racks of bb ribs into 2 rib bone pieces. Put in microwave with 1/2 cup water for 10 minutes. Discard liquid and fat, Brush ribs with...

Tony, What you describe is called Zweiblekuchen in German. It comes from Swabia in central Germany. My Grandmother was from there and made this every fall. It is wonderful. It is made to coincide w/ the celebration of the arrival of the new wine.

May I advise putting the butt on top and ribs on the bottom. You have a lot of room for error w/ butt as compared to ribs. On top, ribs may dry out and over cook. Just my opinion. Good cooking

Generally, lamb is best med rare. I was going for something new, an overnighter I knew it would be more med-med well. The temp was 170 when I took it off and foiled it. The flavor was really good and the meat was still quite moist. I have done shorter cooks/smokes and the end temp was lower. Now...

Kevin, Look at the other posts about this under "Overnight Leg of Lamb" in the BBQ forum. Very pleased w/ the results! Nice flavor, smoke ring, etc..

Jim, I smoked some wings a few months ago and posted about the result-do a search if interested. I was really happy w/ the results. This is an undiscovered treat.

The Results- Put the meat on about 730PM, Butt on top rack, lamb on the bottom, sprayed it w/ apple juice and sealed it up. Woke up about 145AM, the temp was 260, sprayed and turned both pieces, added more water, and went to bed. Got up about 630AM sauced it and the butt was falling off the...

I bought my WSM based on the Weber reputation. I have been using Weber Kettles for years and have always been pleased w/ the results. Before I bought my WSM, I looked at this group and the postings about the Brinkman vs the WSM-no comparison. I have to agree that you get what you pay for.

Tonight I am planning to do a 5 lb Boston Butt and a 5 1/2 lb bone in leg of lamb. I put the rub on first thing this AM after scoring the meat. I plan to use the Minion method w/Hickory and Apple and spray w/ Apple juice. Hope to get the meat on the grill about 9PM, turning it about 3AM, saucing...

Josh, I did my first overnight smoke last weekend w/ a 7 3/4 lb Brisket. Turned out great. This weekend and doing a Boston Butt and a leg of lamb. BTW Big Knopfler fan here

About the only thing I don't foil are burgers and dogs. I do foil ribs