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I did 2 9 lb. butts a couple weeks ago on the performer. Used the minion method and kept the temp around 250 without refueling. It took around 14 hours and turned out great. Good luck, just remember, it's not rocket science...

It's been a while, but I like to salt and pepper the cavity, add a half stick of butter, seal the openings with toothpicks and grill... hard to beat.

The last one I did on the grill took around 14 hours at around 250-275 degrees, it's done when it's done.

Here's one I found on Food Network, haven't tried it yet but sounds good. ----------------------- Kent's BBQ Cornbread Recipe courtesy Kent Whitaker Prep Time: 25 min Inactive Prep Time: -- Cook Time: 1 hr 10 min Level: Intermediate Serves: 8 to 10 servings Ingredients...

Electronic Technician at a state prison... been locked up for close to 21 years... due to get out (retire) in 10 months... freedom at last.

seasoned flour in electric skillet, after they start browning add a tablespoon of water in the pan, leave the top on... steams them until done, if they need crisping up at the end take the lid off and finish them off.

I had the youngest grandson over Thursday and grilled ribs with his help. We had a great time and the ribs turned out great. Here's a few pics... I used Wolfe Rub Original and glazed with Sweet Baby Rays with honey. Cooked 5 hours at around 250.

Can't beat a little milk gravy with mash potatoes.

I didn't ask anything but I sure enjoyed reading all of the threads. Thanks a lot...

All of the above mentioned sauces might be good, but if you want hot check this out. I love it, fruity base but hot, hot, hot.. great taste... the ultimate in hot. This sauce is way past insanity. WARNING: Keep out of reach of children. Consume one drop at a time with extreme caution. Pure...

plus they don't cost as much...

Larry... Don... They both look great, I'm going to have to bump up my skills to even come close to being in the same ballpark as you with food like that.