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your plan will work, just check in last hour for doneness

i just read Chris' link above which takes you through de-boning step by step....thanks Chris!

this looks awesome and i would love to try! Do you buy a bone in skin on turkey breast and then debone and deskin? How do you de-bone a turkey breast?

It's really the same...you just have less space for meat.

Hi All, here in long island with temps close to 100 today. So i am smoking two racks of st louis spares and am running hot.....300-325 versus my usual 225-250. all vents are closed and just put some ice water in the pan. So i am not really too worried about the temps and am interested to see...

You look great! Thank you for sharing your uplifting story!!!! Congrats.

Kemper, those look fabulous! I'd like to try.....It looks like the cook is on the WSM...corrrect? Also, how much charcoal do you use? and anything else i should know? Thanks, James

looks in beautiful condition. Way to go!!!! Congrats to you and your Wife!

Let it soak in hot soapy water and then use brillo pad to scrub....repeat this once or twice and you should be good.

Thanks all for the help. Sauced and finished at the school and came out great......nothing left at the end!

Thank Len, One other quick question. I will be doing the ribs at my house and then taking to the high school which is just two minutes away. I plan on putting in a foil tray, transporting them, and then finishing on a grill they will have at the high school. Questions: 1) should i sauce at...

Hi All, Hope the summer has kicked off nice for you. Quick Question....i want to do BRITU ribs but can usually only find loin back ribs that are 3 pounds or more per rack versus the 2 pounds in the cooking topics recipe. For the 2 pounders in the recipe you go around 4 hours. I will be doing...

yes, same way low and slow, but you can wrap with foil around 160 to keep moisture. Also, some recommend topping with bacon or rubbing with butter to keep moist.

Where there is a will there is a way! Nice work.

BRITU Ribs and pulled chicken from the WSM, more from the inside of the house as well. HAve to say I have been hankering big time to do a brisket and your pic certainly has me jonesing! I bet you it will be AWESOME!

I would also ask for the butcher to cut the ribs from the rib roast and leave a decent amount of meat on them.....in the store you will see beef ribs with very little meat on them (called shiners) since the rib roast gets the butcher more money per pound than the ribs. Beef ribs are a fantastic...

Please Please Please post your recipe for this!

Go to the supermarket and get a $5-$7 candy thermometer...its a 6 inch glass tube and has a diameter of about the size of a penny. You can put this in one of the top vents. One advantage over a meat thermometer is it will measure well past 350 degrees so you can use for high heat cooks as...

Serioiusly Tony, How bout putting that cart and/or all the other cooking tools you have into business and sell the BEAUTIFUL stuff you create????

Yes, it is fine. both like more low and slow temp ~250