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So I could run lump and kingsford blue and it would take place of my wood chunks? I used mesquite briquettes two weeks ago on my pork butts and I noticed they barely put off any smoke compared to the blues but yet I still had a deep smoke ring

Enrico I was kidding I knew what you meant I'm the same way just know sometimes it's hard to go against boss ladies wishes cause you'll never live it down haha

An 8 to 9 pound butt will cook in 7 to 8 hours easily at 250 if you foil at 160 did it last weekend great results.

I'd do spare ribs and a butt cheap and delicious

Way to make no sense enrico

I think you'd all be surprised the smoke flavor you get from just kingsford blues I did it by accident the first time and was surprised that's why I haven't worried as much since then If it's low and slow it's delicious regardless although I too prefer apple

Anyone else too lazy sometimes to go cut up wood to use or forget to grab a bag of chunks at store and do without ? About half the time I totally forget to get wood and I know what I think of the results what do you think when you use no wood at all just charcoal

We'll they were done around 730 and were absolutely perfect taste amazing and pulled like nobodies business woo brisket is next

Letting them rest now they measured are 198 when I pulled them and temp isn't going down quickly at all while resting still in foil want to open it so bad

At 195 now going to pull it in a few minutes looks like 7 hours is perfect time when foiling around 160 to 165 when the butts are 7 or 8 pounds a piece

I put it in a bit after noon, around 6 it was at 163 and I took them both out and foiled them last I checked about 10 minutes ago we were at 183 and family is still out at basketball game so hoping I have plenty of time can't wait To try it out have bbq baked beans seasoned and filled with fresh...

Sure am foiling it so shouldn't have any trouble being done by 7 or 8

You know what I love ? I put the butts on around noon and the temperature hasn't moved 10 degrees the entire time got to love my weber!

Not injecting it with AJ or worchester anymore woke up late cause stayed up too late so going to inject it with melted buttered with the rub in it and rub them up and throw them on

Going to run down and inject thoroughly with apple juice and worchester sauce ... Cook at 250 til it hits internal temp of 160 to 165 then foil and cook to 195 internal temp at same Time going to crock pot mushrooms onions and peppers with some of the injection sauce

I've only had my wsm a couple months and so far I've made about 20 racks of ribs all of which have been absolutely stunning have even made them for family and friends and heard they were the best they had we'll decided to finally do pork butts since I can't afford a decent brisket anyways I...

Don't see any reason to remove It considering it's usually directly on the bone where there is no meat never ate at a bbq joint that removed it either

Haha just saw the replies to this thread thanks guys I can't resist I've smoked in negative Degree temps, 9 inches of snow and every winter condition imaginable that's what I get for Buying my weber in the winter

Lucky lucky lucky I been searching for a brisket for months around here cheapest one you can buy is 40 dollars for a 6 pounder why? I have no idea

No Matter what day of week or time of day I'm finding myself looking for excuses to smoke stuff as much as possible haha smoked up two big ole slabs of pork spare ribs tonight it seems that I'm addicted to my own ribs! Gotta love the wsm the only thing that could make it better is if meat was...