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Well, yes I did. I was not sure how to prepare the love juice, and I was busy getting all the rest of the meal together. If you would give me some advise on preparation for my next cook i would appreciate it. As a side note I had planned to make BB ribs during this cook also. I stopped by the...

Here are the results of my first high temp briskett You will not enjoy the pics as much as we did the taste. http://s46.photobucket.com/albums/f121/redzrx/

Pork Butts at $1.39 per# for a case (which we will need a couple of us to split that up or put in the freezer) or $1.59 per # for individual packages. I know at Costco PB is $1.89 The store is located on Como ave by the fairgrounds If you are interested in purchasing some let me know and we...

Thanks guys, I'm not trying to get to serious with this, at least not at first. I'm trying to get some realtors to help out(not like they are busy) I need to get the word out about it, and decide on the categories of food. We have a good local butcher shop that I need to ask for some help with...

Dudes and Dudettes, I would like to put together a neighborhood cook off. I'm not sure where to start. We have a pretty big hood with a park in the middle of it. We have a neighborhood E news letter but I'm not sure how many subscribe to it. I have never been to a competition before so I really...

I have loaded up on the costco original charcoal co. lump. IMO it is wonderful. Tom mentioned it sparks more than others but I would have to disagree(but I have only used RO) RO lump sparks alot more than OCC. IMO I find very little I like about the RO lump. Can the rancher be bought on line...

Our message today at church was about patience. The Pastor never mentioned waiting for the Pulled Pork to get done though. This I can relate to. Congratulations on your cook, Dave

Hey Lee, Try Costco, they carry it here in MN

Bryan, When you reheat the cryovac package do you just put the unopened package in boiling water? Dave

I posted this morning about my first overnite success and the charcoal I used. I really don't like R.O. lump after many bags I have given up on it. I have been using K which works just fine. I found this weekend at Costco the Original Charcoal Company Lump. It held 250 degrees all nite(12 hours)...

I'm not sure what you are saying Todd. I did like the Rancher that I picked up at Home Depot last year. Dave

DUDES AND DUDETS, I HAD MY FIRST OVERNITE, TURNED OUT GREAT. I REALLY LET YOU DOWN THOUGH, NO PICS, SORRY! THE REAL STORY FOR ME THOUGH IS THE DISCOVERY OF CHARCOAL AT COSTCO. ORIGINAL CHARCOAL COMPANY CHARCOAL WORKED VERY WELL FOR ME. @ $3.97 FOR 2 BAGS. WHAT A GREAT EXPERIENCE THAT LUMP...

Be Carefull! If they are still warm and get some oxygen they can relight and that can be a bad thing. Don't ask how I know that. Just make sure they are out before leaving them uncovered.

I'm with Eric G on this one. To much hickory can make it bitter. More apple than hickory.

My last 2 cooks of boneless Butts have been cooked to 200 Degrees and there was still a tuff spot in the center I tried to leave it on there until it was gone but it was just not going away. All the rest of it was very tender. I chocked it up to not letting it render long enough, even though the...

Great looking food. As for the charcoal used, IMO it had more to do with this being the third cook in the WSM.

Good looking food and family. That Devin looks like a real smart kid (Vikings shirt)

Pretty nice conversation ussaully when I talk to myself I get a response something like "what now you idiot?" We bothagree it will turn out real good though because that is how we do ours.(me myself and I) Must be nice to get off work early enough during the week to smoke some meat for dinner...

Thanks for the info Phil I won't be buying one of those then.

To add to that test for doness with a temp probe. If it goes in with little resistance it is done if you feel some resistance in the middle leave it on for a while longer.