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Like Steve said nothing unusual there. You may want to try going a bit higher next time. I usually keep a range of 250 to 275 with butts and find it to work well, high enough to speed things up but still not too fast so that the fat still has time to render.

I am a builder, we specialize in bathroom remodeling. We still do kitchens, additions, basements and such. We started out building custom homes but decided to find a niche in 1998.

The key I have learned here to freezing is to chill ASAP, I out the meat in a ziplock bag, opened in an ice water bath, once it is below 40 degrees in the freezer it goes.

Another one in the clean up camp. A lot of times when firing up the WSM I am making a new rub and another batch of sauce, aside from that I love it. It's my escape, trying to make each smoke better than the previous, trying new recipes and making them my own, and always cranking some tunes. The...

Thanks for all you feedback. I just wanted to make sure I was not missing something. I do the same as Mark and add the meat right away. I used a foiled pan only so that also makes it easier to bring it up. Haven't had any problems over shooting so all is well. Thanks again.

I guess I don't mean "bad". I mean is it better to bring it up slowly?

I have been reading posts on various smokes and found most of you guys take a lot longer to bring your WSM up to temp. Is this by design? Is it bad to bring the temps up quickly? Just threw a 10 lb butt on and had my temp up to 250 in about 20 or 25 minutes which is normal for me. I take the...

Thanks for the info Chris, great link.

Just had one smoking. Went to pull my butt off the grate and the freakin thing moves off one of the tabs and of course my bottom grate was not in place cuzz I figure " why bother, one less thing to clean?" . The butt fell into my foiled pan, thankfully I never use water. Got my gloves covered in...

For those of us who don't know the significance of "1880" can someone explain? Thanks, Eric

If you have a sweet tooth like I do you can try them with toast and nutella, make sure you have some milk to wash them down.

"Here is Colby looking for spare coal around the WSM. He always loves to eat charcoal that may fall by the wayside.... Anyone else's dog do this? " Slash never did this, till this weekend anyway, topped some ribeyes with gorgonzola on the performer, had a piece of lump that had some cheese...

Thank you for all the input guys, once again so many lending a hand. Greatly appreciated.

Looking for feedback on how you all rest your butts when no hold time is needed. I have done about 80 lbs of butt since july but every time I did it knowing I would hold them in a cooler, wrapped and in towels. What about when you are basically eating when it's ready? Tented on the counter or...

I can honestly say that none of you have had this beer. This is pretty much the best wedding gift ever. Sarah and I were married Saturday, when we got back to the reception there was a bottle of this at every seat. Two of our friends teamed up to produce " Saric", an incredible chocolate stout...

My BBQ "Bible" ? The Vitual Weber Bulletin Board of course. I know its not exactly what you're looking for but I have gotten the best advice, recipes, techniques, from here.

The butts at BJ's are usually around 1.89 a lb. Shop rite and Stop & shop were a bit more but not much, Whole foods was nuts, like 5 bucks a pound, not sure how much better it can be. The whole idea behind BBQ was taking lesser cuts of meat and making them good.

Forgot to mention shop- rite, they have butts more often than not.

I too struggled at first trying to smoke ribs that met my expectations till I tried this, now its the only way I do ribs, mostly St. Louis spares. http://tvwbb.com/eve/forums/a/...74&s=98110183&cdra=Y I also think they were underdone, when they are overdone they just fall off the bone. Keep...

Oh and you can always try Bogner meats.