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Dave, Since you are pressed for time I would either do an overnight cook. It is easy to keep the meat warm in the cooler until serving time. Or you can finish the brisket and the butt in the oven in foil. I am pretty sure you don't have enough time at 8 hours. When I finish in the oven I just...

Wow 3 hour foiling?? I have been foiling for only an hour and it seems to keep its firmness yet get a lot more juicy. Then again I dont like falling off the bone either. I like juicy but with some texture. I think I will foil for 1 hour and finish on the grill for more texture. Thanks Stogie!

Stogie, Kevin, BBQGURU, You say that in your MIM yechnique you foil halfway throughout your cook. How long do you cook your spares? If 7-9 hours do you foil them at the 3.5-4.5 hour mark and then foil them for the same amount?

I did them again with a little twist. I made a BBQ sauce of KC Masterpiece, Carson's, and honey all 1/3 each. Slathered on some spares and cooked for 4 hours at average 220. Applied a little more BBQ sauce and foiled for another hour. Took out and crisped them up in the brolier careful not to...

Either way is good. Just let them open naturally is probably best.

The mussels are going to take no time at all, maybe 1/2-1 hour tops. I would just spread them on the top grill and smoke them for 30 minutes and check them out. If they need more time go for 15-30 minutes more. Pork butt usually takes me 2 hours a pound. Maybe you can put the mussels on at the...

Carson's bbq sauce is nothing to write home about. I won a free bottle in their trivia contest. You can make your own sauce a lot better by yourself by following Paul Kirk's book. I just thought to use it when you talked about their method. When I doctored it up with my other ingredients it was...

I smoked them for 5 hours with an average of about 225 deg. Basted them in the begining and 2 other times. Result was very juicy ribs I believe due to the thickness of the sauce staying on the rib to keep it moist. Of course there was not any real bark. They were very good! I wonder if I put...

Doing it now but I have about 3-4 very small chunks already in. I will leave those in and not add any more. I actually had some Carson's BBQ sauce and heated up some hoisin, soy sauce,tomatoes, garlic, and a little apple cider vinegar. Then blended in food processor and put on thick on the ribs...

I will give it a try. Before I had the WSM I made my ribs in the oven asian style with soy, hoisin sauce, garlic, ginger, 5 spice powder, honey, etc. Smothered it all with the sauce and heated it in a 300 degree oven for about 1 1/2 hours. Then I broiled them to get a little browning and texture...

Thanks to Chris A. for having this great site. I have learned a great deal from the information on the site as well as the great members here. Kudos to Kevin Taylor(Stogie, BBQGURU) for helping me out many times with my endless questions. Jim Minion, thanks for answering the technical...

"Paul Kirk's Championship Barbecue Sauces" "Smoke and Spice"

Put some slabs of bacon on it and cook it until internal of 160. Double wrap it in foil with some worchestershire sauce or beef broth and continue cooking until 190-195. Take out and put in a cooler wrapped with towels over it for an hour or so. Take it out and let rest for 20 minutes. Enjoy.

Hey Musky, Did you ever try that duck recipe I posted? I love fried turkey. I bring the oil up to 375 and SLOWLY drop it in and cook at 320-350 degrees for 3 1/2 minutes a pound. Internal temp I like is 150 deg. in the breast as it goes up after resting for 20-25 minutes.

I for one have nearly always noticed that most people overcook nearly everything especially poultry. I take my turkey out at 150 degrees in the breast and let it rest for 20 minutes before slicing. The temperature goes up while resting and I have not had an undercooked breast yet. If you wrap...

Someone told me to use a propane torch a la Iron Chef to crisp up the skin. I think maybe since you tied up the legs it made the whole package too thick or dense to cook. could be why they didn't get up to temp.

Rita, Have you solved the crispy skin mystery? I am planning on cooking one on the WSM soon and I like crispy skin too. Thinking of finishing in the oven at the end of the cook.

What do you think Rocky?

Well Ming Tsai says about 10-12 minute per piece so I will go with that. I usually go on the low side when I cook because I like things juicy.

Rocky, How would you rate the BBQ you made from your Klose compared to your WSM in terms of texture, taste, etc? I would be curious to know.