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Although I've never done high heat, it sure seems like that is what you should be aiming for w/this smoke. As long as you compensate having extra fuel going as opposed to what you'd normally use for a single butt high heat, I can't see why this couldn't be done. May lose much of the beloved...

I had this problem for a while with everything...I was just too eager and kept looking. You just have to have faith that the first several hours of any cook will not require a peak (even tho it's fun to show people how good the food looks). Relax, sit back, enjoy the smells, and only check...

I gotta say...I love it all! Prep, cooking, eating, enjoying the sights/smells, tough to complain

Done with and without foil, can't say it's worth the mess for me personally. Foil (or not) what you like, when you like!

I've had the spicy rib problem a couple times as well. I think the fact that brisket and pork butt has so much more interior meat vs surface area, you can get away with making a thick, hardy, spicy bark. Not so much with ribs, since there's going to be a lot more surface area per bite, so...

I hate that I can't eat any of the delicious looking food that people post pictures of on this forum. Other than that, I can't hate on bbq.

yea, just make sure to keep the aromas as contained and the meat as cool as possible for as long as possible until you're gonna eat. there is such a slim chance of any dangerous encounter that there isn't much to worry about, but there's no need to take any chances. and make sure you dispose...

Man those look excellent. baby back rib fiend here. I love those short, super fat ribs more than anything. Mmmmmmmmm MMM hard to beat!

Agree with Lew, it's for sure a personal thing. I went to the no water thing just bc of the clean up (hated cleaning up any drippings that scorched onto the water pan once it was fully evaporated). Haven't even thought of going back since. Also, I tend to do the higher end of low/slow, 250...

Congrats that's amazing, great looking too. Hope you're ready for encore calls, I'm sure there will be soon enough

Haha just remember, it's not your fault they had 2nds, it's the delicious pork butts fault. You take no blame, except for the tasty food!

Thank you very much for the quick response. I will begin experimenting!

Yea I've seen Kruger with a bunch of different recipes w/ coffee grounds and several others around the forum, so was curious. Sounds very interesting, and crust and complexity are always welcome. Thank you Gil

Wow, that is a lot of compliments you are getting, Kevin! Is there any reason you do not use much (or any) paprika in your rubs? I have researched several of your different recipes, most do not have it, and one that did had it later nixed out upon further review, I believe. I think I saw you...

You must have had quite a few really happy people there, that looks unreal. I've seen a few different posts where people have put coffee grounds in with their rubs (or used a rub w/grounds already in it), what sort of flavor does that ultimately impart, is it very strong? Not a huge fan of...

Man...I hope Lew wakes up soon, that's a lot of meat...I'm only 15 mins from Deltona, maybe I should drive up there and check!

Wow, they may not have come out great the 1st time, but **** they look good. Do you use a similar rub to brisket for these, or more of a baby back ribs/pork style? (I typically use a decent amt of sugar on pork butt/ribs, but go light with it on brisket, preferring pepper and spice there)...

Gotcha Thank you sir

Any recommendation for what you'd put this on? Immediately I'd think pork butt or ribs, but as its a Texas style, maybe brisket? I tend to minimize the amt of sugar I put on a brisket, prefer it with a bite, but like some sweetness for ribs/butts.

Thanks boss