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I do these also, and use top round all the time. I have even ran the Jarccard (sp??) through it on both sides before I cook it on the kettle. I love them!

I smoked for some people in my cycle club Saturday. Put 5 butts on in the 7.3-7.7# range. was planning on 35-37 people (all adults). Had PLENTY of pork left over....only 20 showed because of thunderstorms lol. I just figure 50% waste from trimming/smoking/bone, and even if I get boneless from...

Spray with Pam. After the cook soak them in good ole h2o with some Dawn dish cleaner for an hour. Wipes clean. Sometimes I use greased lightning, but not to much anymore.

After being on this board for a little while, it seems that those little 4-5 pounders don't follow the 2hr "rule of thunb". I have heard many stories about taking 12 hours for those little butts. I can't explain why, and I have never done one that little. 7#'s is the smallest I have ever done.

I don't use the unbrella during storms for fear it will take off/get knocked over in any strong winds. I break out the hot water heater wrap (double sided), and pinch off the top with cloths pins so the rain can't get into the WSM.

For some people here, an enhanced butt is the end of the world lol. If you make your own rub, cut back the salt, and if you inject for flavor, cut out the salt. I have done many enhanced butts when there were no others to be found. They came out just fine.

I just did a Wall Mart butt this past w/e. First time I ever saw them there. Bone in, not enhanced. Called shoulder blade roast. Was pretty darn good. Used that for pulled pork, and picnic for mixing up BBQ sammies.

Lower 190's should be good enough to pull. If cooking multiple butts next time, leave one on til it hits 200, see if you like that better. Ask the host if he injected his butts also. I pull mine off no higher than 192 and have no problems pulling them. I leave them rest longer than most, 3 to...

I use greased lightning. Works well. I worry about shine on my grates about as much as the shine on the inside of the center section. I just clean them to get the crud off so the fuzzies don't start to grow.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: I add 3-4 sheets of crumpled and un-crumpled heavy duty foil to the pan before covering. The folks at The BBQ GURU suggest this method to...

I've already mixed lump and K-ford with no problems. Like Jeff said, 1/3 open on top, Guru damper 50% for me. 25% will not hurt either. I have a 9.8# Picnic, and an 8# butt getting ready to go on tonight. Royal oak lump and Pecan wood for me.

Everyone will see a difference of a few degrees, but I find my lid/grate temps to be 8-12 degrees apart. The more you peak, the greater the difference.

You bet, this is another reason I love my Guru. It gets to temps quick even with 35-40 pounds of butt in there. I also do butts higher then most anymore. I see no difference in the results from when I used to do them at 235 lid temps, and now do them at 260-280 lid temp. If you get one that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Missed this. What I do is pull out the butts and pull the meat, adding splashes of warm/hot finishing sauce as I go. </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jane Cherry: Man, I have never bought a rub. Always just whipped them up. Guess I have an overabundance of supplies here, and have a problem paying...

Texas rub also. I get both blends, and mix 'em.

Jeff, What did the label say from BJ's? Did it just say shoulder or what? I get roast from Costcos and if I remember right, they just say "whole tip roast". I put them on the slicer for "sammies" and they are great. I take them to 145-150 and let them rest for an hour, then slice and food...

Looks good Bro. I have a question though, how thick was that fat you trimmed off? Do you always trim it off? I just put the fat side down and let it drip away, but then again, maybe what I'm getting isn't as thick to begin with. I was almost going to head out your way for the F-1 race, but...

Anyone see the show with the guy from jacks' old south team on it? Pretty good show to watch. He was on 2 different times now. One for his outside cooking, ribs, pork and brisket, then the other day for "Indoor" BBQ.

Wasn't that one guys quote..."if you aint wrappin, you aint winning"?