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I live in Ed's area and have taken his class. most of the butts I have cooked are his quick method. It works just fine with alot less mess. The foiling towards the end is just to speed up the process. Even the butts that I have made lately low and slow I use the pans because I like the ease of...

I take out the water pan and filler up with wood and light it. Let it all burn off. I haven't melted the handle yet, and it gets all the crude off of the sides and lid. I just brush it out when it cools. good luck, Dave

I like that suggestion the best so far, I will try that. Tip the WSM over and shake them out of there. Thanks for all the tips. j.pavone seeing as you have a few pairs of those gloves how about sending me a pair. Christmas is coming soon after all. Thanks peeps and have a GREAT Thanksgiving, Dave

Question for ya, I normally cook in pans, but I want to cook 4 butts and the last time I made 4 at one time in pans grease was running over the sides and missing the drip pan. It made a mess. This time I want to try without pans, how do you get the butts off of the grate without them falling...

Don I am with ya man, no wally world for me either. Do you have fleet farm in MI? Its a Man's Mall If you can't get it at Fleet Farm you don't need it. otherwise Costco while your picking up a Pork Butt Dave

Hey, I need to make breakfast for about 40 people. I would like to do an egg bake. two pans preferably on the WSM. I prefer bacon over sausage but open to new things. Most eating are Norwegian so take it easy on the spices for them Norske'. Thanks Dave

Dude, that looks REALLY GOOD!! I like your avatar too. Dave

Marty, I have heard of this happening to folks. Coming with no membrane that is.

Chad, food looks great! I could go for a few ABT's right now. Dave

Exactly what Jon said. I have never tried to reheat brisket later, but if you do slice it ahead of time I would think Bryan's finishing sauce would help with moisture.

I'm pretty opinionated, I won't step foot in a wally world or Sam's club. I'd rather pay more somewhere else than shop there.

Thanks fella's, Bryan I was pretty sure you would know the answer to the freezing. Dave

Hey Mark, again Are you interested in going in on some Pork Butts with me? That doesn't sound right. Anyway, on Como ave they have Butts on sale for $1.39 per# for a case. A case is about 60#. I don't need all of that, want of course, need no. If I get a case I will be going over there...

Hey Mark, Nice work! I could smell it from my house, I was wondering where that smell was coming from. Dave

Does anyone know how many #'s of pork butts come in a case? $1.39 a # and I want to get a case and put in the freezer. Bryan you seem to freeze a lot of meat, is pork a good meat to freeze? or should I cook it and then freeze it? The problem is I don't really have time to smoke anything...

I personally don't have skills in cooking just to copy others recipes, when I say I like to make my own BBQ sauce I really meant to say I like to use this recipe I found in this book. With that said I agree with Kevin in that the comps should be your creations not commercial ones. Comps are...

If you have a Menards close to you, they have a long temp probe(about $5.00) for turkey fryers that works good. You can put it in the top vent and it is long enough to reach the meat on the top rack with out lifting the lid. That is what I have been doing. Bryan suggested a NU-701 so I am going...

A Vidalia onion on the smoker, OH that would be good!

Any one tried sweet potatoes on the smoker? I have been wanting to try this but have not done it as of yet.

That sounds easy enough. I made a couple of other briskets before this and they all tasted good but they seemed a little bit dry. This high temp brisket was very moist and tender. Thanks for the advise, Dave