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Hi Ron That night we were in the high twenties with snow. It was last winter, so I don't remember my vent settings. My cooker is easy to regulate to 250 degrees at the lid. It usually loses 10 to 15 degrees during the night (7 to 8 hours). I have never gotten up in the middle of the night...

You'll get a little extra calcium in your diet!

You will use more fuel in cold weather. At 20 degrees you will use approximately 15% more fuel than you would at 60 degrees to maintain 250 degrees at the lid. This figure will go up if you have wind. Wind robs heat. Precipitation on the cooker will increase the figure further. Water is a...

I buy the packer and then cut the point from the flat. I smoke the point on the top rack and the flat on the bottom so that the fat from the point bastes the flat. The point is a lot like pork but, and I treat it that way. It makes great pulled beef, while I don't usually take the flat beyond...

If you put it in one of those cheap plastic containers you can get at the grocery for next to nothing, and then in to the freezer, it will last as long as you need it to! Cheers

I find that the best way to insure a good brisket is to put it under a pork butt! The thing about a brisket is that it is a balancing act. You must get it up to 190-200 degrees. If, in the heating process, you run out of moisture (fat and water) you are destined for a dry kind of unhappiness...

Yep, your butts will be fine. If they had been ribs, you would have problems! Cheers

Yep, me too! I tried lump in various forms. I'm back to Kingsford briquettes again. Everybody I feed my bbq raves about it, and the raves don't increase when I use lump. Why go through the hassle of lump? I find that even when I follow all the advise given here about lump, it still...

Was it in a cryovac pack? If so all is good. If not, does it look freezer burned? Is the inside of the package full of frosty ice? If it looks good (not freezer burned or freeze dried), smoke it up. I would smoke a fresh butt with it just to make sure you have something edible to show for...

+1 for Paul. The but is going to take at least twice as long as the ribs. It will take even more time on the lower rack because the lower rack is always a little cooler (at least in my pit). It's not too hard to pull the top rack to get the ribs on. Just make sure you have a place to set the...

I use the two fork method. Never a problem!

I would love to use lump only. I have used all the tricks that I can find here on this site for using lump. It just seems that lump never gives as long or consistent a smoke as briquettes. That is fine with me for short cooks such as ribs. For overnight cooks I won't use lump. I would...

If you ask around the local feed stores you will have no problem finding a pig farmer or feeder in your area. You should be able to get your pig for 1/3 to 1/2 the price of the one shown on that web page! Cheers Lou

+1 to Kevins comments. I would even add 1/4-1/2 cup of beef broth to the roast when I foiled. Cheers Lou

I would put the country styles on the top rack. This way you will come closer to completing them at the same time as the spares.

Hi Troy Close her all down. Check temp in about 10 minutes and every five minutes after that. You don't want to open it up too often if you are using a "through the vent" probe or you will just slow down the colling process. You just have a little too much charcoal burning is all. Once she...

If you have a vacuum sealer you can seal fairly large portions and keep in the fridge for a long time! Reheat by simmering the whole bag in water. I think it is better if the water does not boil. It takes longer, but it's worth it. No one in my fam can tell from fresh pulled. WARNING...

Too Smokey? This is very curious. I've had this happen on ribs, but never a butt! The smoke flavor is really only intense on the surface of the meat. Ribs, with little internal meat are at risk. The butt, with its far greater volume of internal to external meat really is not. That smoke...

I find that my brisket cooks are usually shorter than my pork shoulder cooks (per pound). I don't mind getting up early, so a 10:00-12:00 midnight start (meat in the cooker) would work for me. Here are a couple of timing considerations to think about. Remember the 1 or 2 hours that you will...

That's how I do it! My two hard and fast rules are "One, lift that lid as little as possible and two, don't worry if you are nearer to 200 degrees than 250"! The only time I ever had a problem with the ribs is when I tried to do them too hot and too fast. Cheers