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Erik, Have you seen this?5 hour pork butt I do this all the time and most folk's can't tell the difference. Get this on the grill about 5 or 6 am and yank it off the WSM about Noon hopefully. Let it rest for an hour or two in a cooler and pull so it will be ready by 3:00 p.m.

I think for packing purposes, go with the rectangular one.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DAVIDMICHAEL: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

I've emailed him a few time's and cool thing is he is in San Diego. I'm just trying to justify a second WSM still.

Erik Cooking spares and baby back's are totally different as you just found out. Spare's are much bigger and need to be cooked for around 5-6 hours on the average. Try this next time for your baby backs. With your temp around 225-250, cook em around for a total of 3 hours. 1.5 hours...

All you really need is a few wood chunks and a bowl of charcoal and you shoud be set. I just threw on 2 6lb butts and am planning on having this done in about 5-6 hours. Temp is a steady 350-360.

Did you eat at the one in Santee?

I actually spray apple juice about an hour or so into the cook.

Konrad, They sell these things that say tri tip at my local smart and final and they cost only $1.99 per lb or so. The only thing is though, you gotta cut it yourself. Anyone have any experience with that? They say you can get a few tri tip's out of there but I'm not too sure on that. Thanks

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob T.: We get the top Sirloin at costcos and run the Jarccard (sp?) through it, smack it on a really hot grill. Love it! I saw Tri tip at Costcos last...

Hi I smoke this and also cook over direct heat. I preferred the smoke way. I just take a chimney full of hot coals and dump it in the WSM along with 3 or 4 fist size red oak chunks. Water pan is empty also. From here, I cook it to about 140 and yank it out. Wrap it tightly in foil for about...

I think one night this week, I'm going to try an overnight cook for the first time. I'm curious to see how the difference is.

That's alot! It's pretty cheap here in San Diego. I've posted this a million times but on a good sale here, you can get em around $1.79 - 2.79 per lb. Most I pay when desperate is about 3.50-3.99 per lb.

Hi Mike, I have never used it with a rack in the pan. I don't think it's necessary. I do fill the water pan a full and keep it full for the next 3-4 hours. Never tried to make Brisket yet so I couldn't comment on that one. Hope this helps.

I responded to you thread Kirk. Please check it out for my response.

Kirk,, follow the fire preperation method mentioned here. That seem's to work good for me at keeping my temp's constant at around the 350 mark.

I would also like to add I have done this with an empty water pan and one filled with water.

I wish I had an answer for you. I've been able to maintain a temp of 350 for a period of at least 8 hours without adding fuel. All this with all the vent's open and about 20lbs of meat in there cookin.

Great! Glad to hear I could help someone out. That site I linked in my first post has a lot of good stuff on there. I'm trying to find someone that can do a quick Brisket. I don't have the time to do those long cooks usually associated with that.

Clay, I was just gonna update this post for you. It took me about 7 hours today due to windy conditions but it came out pretty good so far. Only thing is this time, I didn't foil after the 3 hour mark. I just left it. Reason being is because i had two in there and was just plain lazy to lift...