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question... that picture of the 'whole? shoulder'... cut it in half and you have a boston butt, and a pernil? anyway, is it typical to smoke it with the skin on or removing it first?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Bo.: Wow, are you serious? haha I'm going apple-picking tomorrow (Easton, CT) and hope to grab some wood for free. I have some apple chips here...

the picnic 'pork shoulder/pernil' is leaner than a butt shoulder, i was wondering if this meant a temp lower than 190 should be aimed at for the picnic, else it would dry out sooner?

hi, yep i felt handcuffed by making rub w/ salt premixed in, so i stopped doing that a few yrs ago... as for the recipe i realy like the chili powders and ginger. is the call for muscovado or turbinado sugar as they dont burn? as easily as regular brown sugar?

just wanted to chime in, i recently made this and tried it on PP. this mix is great for what it's supposed to do.

KK, i just tried this rub over the weekend. Outstanding.

Happy 4th, all. I think some of you employ a 16" potbase? Do you include sand? I don't have any size but the 16" and i topped it off with sand. AFter 8 hrs of cooking, (12midnight to 8am morning) the tempe dropped to around 175. It was 185 at 2am and i opened up the bottom vents a bit so it...

i've been thinking about how a pernil would come out on a wsm. Sure enough a thread.

dont any of you find the picnic to be leaner, drier than the butt? the picnic sells for less than the butt.

thx!

yikes... harbor freight

does the coke add a coke caramel flavor and color, or is it just the sweetness that comes through, acheivable also by i guess more brown sugar? also, how about adding cider vinegar to this recipe?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Rogers: If anyone is in the market for a lot of wood, you can use this Cabela's promotion code during checkout and get free shipping - 68FREE. You...

which 2pk? pics? thx!

i'm surprised, looks like cabelas has every major wood type, except oak.

the resulting steam tenderizes?

Those of you that grill w/ your WSM, does the grill grate give you satisfactory grill marks? I'm impressed by the thickness of the Stainless still rods used but I doubt it gives nice looking marks. If grill marking prospects are better via a Weber Kettle than a WSM, I'll settle for adding a...

i've thought a picnic is a leaner cut of pork in general.

what do you use to light just 2-3 briqs, or do you light a batch and just take 2-3 out to place into the wsm?

thx hopefully i will try this out in the future.