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My plan was to hold them while I cooked a brisket. My hold time is going to be about 5-6 hours already. I already feel I'm pushing it with a hold time that long so I didn't want to make it any longer.

I put two butts on last night around 11. My plan was to have them done around 11:30-12:00 today. One is about done the other needs a little more time. Is there any reason I couldn't pull and foil the one that's about done off for an hour and then put it back on? Any food safety issues with doing...

Sealed shut?! That may backfire on you if you want to try HH cooks.

I think it would be fine. I would heat the sauce first so it's not as thick when you toss your wings.

I have to agree with Travis chuck and butt cook very simalar. In my experience chuck is almost as forgiving as butt if ignored for a while although I braise mine so that may play a part.

I get some rubs here For sauce, my go to is Sweet Baby Rays.

Sam, I don't seperate the point from the flat until the flat is done. There is a layer of fat that separates them that you can run your knife along. Makes it easy. If you are making burnt ends cut the point up and put back on the smoker.

Chad, was the butt done early? If it was windy the temps would've been fairly high. If not my guess is that it was nothing more than the fact you used lump. Lump burns faster than briquettes which is probably why your temps fell. You simply were running out of fuel. Larry makes a good point you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nathan Bauer: next time leave the salt out of your rub. Salt your meat first and apply your salt free rub after 20 minutes or so it'll save you this...

I've often wanted to use coffee in a rub but never pulled the trigger on it. Brian brings up a point that I never thought of. Does ground coffee hold up well in a HH cook without giving off a bitter burnt coffee taste?

You'll be fine. Lump just burns hotter and faster. Keep an eye on your temps and adjust your vents accordingly. Also since it burns faster you may need to add fuel if it's a longer cook. Good luck!

One last question for everyone. Seems my head count has changed so I can slim my butts down and do two 7 pounders. I've smoked plenty but never planned to have anything done by a certain time and I've never done two different meats at the same time. I'd like to have the butts and brisket resting...

Couple of 8#er's overkill?

My grandparents are celebrating their 60th wedding anniversary next Saturday. They wanted to take the family (18 of us) to dinner. Instead it was suggested that we do a potluck so we could more easily visit with one another and not just the few people you sat next to in a restaurant. I spent...

Thanks Kevin

Anyone? Thanks!

I've used something like this with good results. It allows you to leave some liquid in it so the chips don't burn as fast. I usually prefer chunks but I'll pull this out and use chips when doing high heat poultry cooks.

Ditto on what Corey said. Food poisoning sucks!

I was thinking about doing some with and without to see if I could notice a difference. I do like the idea of having it wrapped when serving outside.

I saw it too. It got pushed to the top of the to do list.