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What I learned this week. 1) Just because the WSM holds temps well doesn't mean you can just forget it so one can drive around three towns to 5 different liquor stores in order to find the brand of scotch one happens to be drinking. Upon return, the temps were so high I decided to BBQ wings...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Susan Z: I must be the only lover of sliced point...! Good stuff, baby, good stuff. </div></BLOCKQUOTE> Trust me, you're not the only one.

Mike, I did a similar cook not too long ago. My butts (14 lbs post trim) went in at 7:30 pm the night before and my 5.5 lb brisket flat went on at 1 am. Brisket was 189 degrees and came off at 10am and Butts came off at 10:30. All of the food got double foiled and put in a preheated cooler...

KC overtop a mustard/maple syrup glaze.

I sqeezed about 7 hours out of my standard pan for an overnight Butt/Brisket cook. After one refill it was fine for the duration.

My experience: 1)All Ribs - Pork Ribs were my first ever smoke. Only adjustments are in the Rubs. Family favorite!!! 2)Pork Butt - Probably easy as ribs, but my prep time is more in depth. Party favorite!!! 3)Whole Turkeys and Rib Roasts - Very good and not too difficult. Brining the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Morgan: What does that Apple taste like on chicken? I bought a bag last year from BBQ Galore and have yet to use it? Might be what I smoke with...

I cook flats almost exclusively. If you have one that doesn't have much fat, cook it fat side down. Then throw strips of uncooked bacon over the top (sometimes I slather mustard or some Country Bobs on under the bacon and I always put a heathy dose of rub on underneath). The problem is you...

Welcome Loren. I've loved this smoker from day 1 and I'm sure you will too. I still have stock everything with mine and with some TLC everything works out great.

I mostly use 2/3 cups KC and 1/3 cup honey. I use a spicy rub that I make. I think I found every variation of pepper imaginable, lol. Anyway the spice of the rub and sweetness of the sauce is a good mix. Especially since my wife and wee ones don't want anything too exiting for their palates...

Nothing beats a good butcher but Costco treats me well with nice 8 pounders when I chose. Also, did you move your meat thermometer around a little bit? Since the shoulder is in strands your going to find a lot of creases and fat veins running through it. You can have drastic differences in...

"My position on sprays is somewhat augmented by the fact that I don't think you need to put too many spices or herb in a sauce; that should already be on the meat from your rub, imo." Amen to that Gary. Spray to keep moist, mop to slop.

I do the same thing you do Gary. I got the heavy duty large Alum. foil. If lined up correctly one sheet will cover the whole pan and all sides ( I still use the stock WSM pan, don't know if one will fit the brinkman). The cook is done, I just dump and toss. I buy mine in 2 packs at Costco if...

Big Al I'll try your recipe. Before I even looked at your second post I was thinking of adding honey also. Sounds great, I'll let you know how many hearts it wins over. After all, if it has whiskey in it, how could you possibly go wrong?

Thanks for the replies guys. I'll definately let you know how it comes out. John, I'll have to investigate the cryovac closer. It just says 12lbs on it so I assume it's the butt and shoulder together. Have a great weekend.

ok, the stage is set, just need a little more suggestions on smoking times. I know it's not an exact science but if I have a 12 lb pork butt on the top rack and a 10-12 lb brisket on the bottom rack (picking it up tomorrow so I don't have the exact poundage), what's a good time to fire them up...

Garrett I wouldn't go past 190 in the flat. Just my two cents but everytime I get busy doing something and let it go above 190 it heats up too much during the foil and sit period.

I'll have to check the pack. I just asked him for a whole pork butt and the 12 pound pack is what he came out of the freezer with. Thanks for the recipe. Checking around, the 18 hour mark seems the consensus. Brisket under the pork...roger that. p.s. Al, can you get the Texas rub in a...

Just bought my first 12 lb pork shoulder at Costco, couldn't believe how cheap it was. I think I'm going to also cook a brisket or baby backs along with it. Any suggestions as to what should be on the top rack dripping down on the lower rack meat? Also, when you put a packer on do you foil...