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I have had good luck with cutting the butt in half to increase the bark surface & shorten cook time. I put the halves into a wire rib rack on the top grate with an aluminum pan directly under it also on the top grate. I never use water, only a foiled clay saucer into the water pan which is then...

One more suggestion, Paige: I like to make a theatrical presentation of the pulling. The "OOOooos" and "AAhhhs" mentioned above. Also, if there are teenage boys present, they usually relish the public deconstruction of a butt. Most effective is when you can set up a COMPETITION between them, to...

Compared to the average Joe on the street, it is amazing how much knowlege we users on this site have accumulated, and maybe taken for granted. For example, I had to laugh when my newbie friend asked excitedly, "Now for my first real barbecue I will get some of that MATCH-LIGHT charcoal." :eek:

I shared some of my Q with people at work, and now one young fella, (about 25 y.o. with a small family) is very eager to learn how to barbecue. I found a deal for him on CL...$185 for an 18" in top shape. He is happy as a clam, but he has ZERO experience and knowledge. As a family man, his...

Hey, Robert... I'm with Tony. Stick with what you do best and Keep It Simple. Does your family really have backyard Q (not restaurant :( Q) "frequently"?

WOW, Peter D, those babys look fan-tab-ulous! :cool: One thing I have learned is that one can hardly ever start one's Q TOO early. I shoot for a noon start but usually seems my meat don't hit the heat until 2:00 pm, like yours. Also, I am a huge fan of baby backs, but lately I have been...

RICK, I have a form that I made to make it easy. I'm not sure how to share it here :confused: - it is a 44k Word document file....

Bill P - FWIW........I keep a written log sheet for every smoke I do. I must have 100 log sheets saved in a 3-ring binder to refer back to. Before the next Q, I will refresh my memory for what combination time/temp worked best the last few smokes. Anyway, for baby backs, using a lid temp of...

Last friday I experimented with 3 racks of cheapo thin spares. I de-fatted and saved the juice from the foil using the 3-2-1 method. The next day I took the ribs to a party, adding the juice to the ribs in a crock-pot. WOW! The ribs were super-moist and tender.... got lots of those raves that...

I have been using the POURABLE brown sugar for some time - no clumping, same price as regular brown sugar. It looks like shrunken turbinado, kind of a course grind that is smaller than turbinado but larger than regular brown. Very easy to work with. Proplem is, I am having a harder time finding...

Chris..... I usually put my pork butt onto a roasting rack set inside an alum disposable pan. My goal is to collect that "liquid gold" juice while still getting bark by keeping the meat up out of the juice. If you've never added the de-fatted juice to your pulled product, do yourself a favor and...

AMEN, Brother! :wsm:

THANK-YOU, Master Olympian Kruger. While your posts typically share finest-kind BBQ wisdom, cyber skills are unexpected and appreciated. :cool:

DAN, The story is on page #3 of the Buffalo News Friday 12/14/12 in the GUSTO section. Sorry that I don't know how to link.... :confused:

I am digitally challenged so unable to do the link wizardry, but today's Buffalo News has a piece on a local chef who does his butts for 30 hours at 220°. He says it "sweetens" the meat. This is all done in a fancy hi-tech automatic oven that shuts off automatically when the meat is done. :eek...

Tim, I prefer to smoke boneless butts. I used to tie them with butcher's twine to keep them together, but I found a much easier, cleaner and faster method....silicone "rubber" bands. :cool: They are made specifically for cooking meat. I bought mine at the Cuba Cheese outlet store in Cuba NY.

I will use the original Parmesan cheese container to shake & then store my rubs, but question: Has anyone come up with a way to label or somehow mark the containers? It would be nice to know for sure (CRS anyone?) :confused: which rub is the hotter recipe, or how old it is.

THANX DAVE & DAN. I will give this method a shot since it eliminates having to pour hot coals with the possibilty of getting a hotfoot. Actually, I did a smoke this summer where I poured the hot coals onto the pile, then 15 minutes later smelled burning paper. One hot coal had somehow fallen...

I have been using the starter cubes in the bottom of a chimney for years. I never thought of simply putting the cubes directly onto the coal pile. Does doing it that way take a lot more time to reach cruising temp?

SCOTT....You may adjust the lower vents to control temps, but unless you have an emergency, best to leave the top vent totally open if there is food in the smoker.:cool: