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I'd give it long rest too. The best ones I've done have had that

I always rub a little mustard on mine. After 40 minutes or so it's nice and wet. I later spray them which always creates a nice smoke ring. That and putting them on cold.

I did a chuck roast ( much better than my first attempt) and a chicken quartered Wednesday. My brother smoked butts, a brisket, and salmon for his daughter's graduation party today.

I bought a bunch locally when a store was going to discontinue selling it so it was half price. The base sauce is too sweet for me but if you mix a vinager sauce with it it's solid.

Blues Hog mixed with their Tennessee Red is pretty common on the circuit...

Wally World. I'm embarrassed to admit that since I cut meat for a living. I figure they can't screw it up since its vacuumed sealed and not injected or frozen. I only buy the Choice grade whole packer when they have them.

Thanks, JRAiona

What a fantastic city.....

Thanks! You know you're sick when you don't even want BBQ but it's your day off and you want to try a new rib rub....

You definitely don't want to cook it past medium. I love to grill sirloin caps to mid rare. I'm a traditionalist in that Salt, pepper and garlic is good enough for me. A little melted butter and sometimes melted blue cheese.

I always put the fat side facing the heat.

My only advice is to not drown it in sauce. They want a set glaze. That said I'm sure they were good.

My name is David and I have a BBQ problem.... Long time reader of this board.