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Congrats Bill, nice work. Kevin is the Man, he has helped me out big time as well. Where was the event? Bummed I missed it. Eric

Does anyone know what the length of "shelf life" is for pulled pork after it is thawed? I checked the link on this thread and its dead. The pork was pulled, chilled quickly then frozen. How long can I keep it in the fridge after I thaw it? Thanks, Eric

Awesaome job Russ, that looks so good. As far as temp and time did you follow Larry's recipe. Just curious, I have not done this one yet but after seeing this that will change, soon. Thanks, Eric

DJ like Glenn said, tented with foil is fine. But I try to time it so I have it foiled in a cooler for an hour or longer. Depends on your preference and also how hungry you are and if you have guests waiting. I prefer when its foiled because it softens the bark up a bit. Try both ways and see...

Forgot to add one you do this recipe you will be doing it over and over.

I have done RSC about 15 - 20 times but always with drummies or whole legs, usually at the beginning I am around 350-400 degrees but near the end the temps are lower on my Performer. I never have enough room for a cool zone so Trying to use more than a single layer of coals makes it harder to...

Love it Brian, have not seen the Pit Boys video on this, will have to look it up. So were the onions and sausage uncooked before you stuffed the spud? Thanks, Eric

Some great pics and cute pets. Figured I would keep it going with another one of Slash inspired by a recent smoke. Got up at 4:00 am on a sunday to fire up the WSM. Here is how the conversation went between Sarah and I. Sarah - "WHAT are you doing?" Me - "Going to light the charcoal" Sarah -...

Looks great Bill, you have inspired me to try country style ribs, I have never tried, not sure why but now its on my list.

I think the point they are trying to make is that no 2 pieces of meat are exactly the same. You can have a timeline but there are no guarantees. I once did 2- 8 lb. butts side by side and one took 10 hours the other 12. Some cuts have more water content, some may have more fat. We follow...

I think he was just refering to those who do comps, for those who don't its no biggie.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dwain Pannell: Anyone thought of using a dremel and cutting a slit big enough for the probe wire so the lid does not sit on it? I saw this used on...

No clip or anything Russ, like Timothy said, just drop it in thru the top, once you don't see any part of the probe thats it. HTH Eric

I hang it so the entire probe is in meaning the first bit of wire is barely visible.

Mine runs ab out 50 degrees lower but now I don't even look at it. Use the Maverick at the vent and ignore the lid thermo, one less thing to worry about.

Erik the bottom grate actually runs a bit hotter than the top, somewhere on the board there is a photo of a WSM with temps while running. Also if you do a search for " which grate is hotter" you will find a lot of info on this.

Thanks guys, when I first got into smoking my ribs were never quite right, now after getting help here my ribs are, well like those.

Those ABTs look awesome Gary, definitely on my to do list.

Had to work for a while Sunday so I did Kevin's high heat method, used to go home made rub, and glazed with my version of the #5. Been a while since I did ribs, probably need to do them more.

Thanks for the feedback, ribs taste great, tender but a bit fatty, maybe need to try to trim them a bit more or go low and slow next time.