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I have done the five hour butt...actually takes 6-7 hours, but anyway. I have taken parts of the cook to other cooks though. When doing one or two butts only I do use the foil pan...love the easy clean up. I do not mop nor do I inject. Feel the same way Kevin does. If I am doing more than...

I did use more smoke wood than I normally would for this cook. I used all different types...apple, cherry, grape and hickory...with the ration being from the list above 1-1-1-2. Had planty of smoke in my opinion. I will only do this if I am having people for a evening party. If I am throwing...

I followed the directions pretty much to the letter. I used a full water pan with HOT water to start. I never really got the temps up and over 300 until the end. THis could have been due to the afternoon sun as well though, or the evaporation of the water pan. I cooked two butts, one on...

Three paper towles sprayed with Pam is all you need to light a chimney. I have even done it with only two paper towles. Found the trick on this site.

So good so good so good. ZERO leftovers...so bad so bad s bad. People loved it. I found the meat to be much more moist! I did not inject the butts. I might even take this style of cooking and switch up my competition butt cooking. Now I can have a butt for dinner and not have to plan...

Worked like a charm. To be homest, I did not trust it and thought it would take longer...guess what, my food is ready too early. Here is what I did. 8:30 am lit 3/4 chimney. 9:15 assembled WSM At 2:30pm (172 degrees) I placed foil on top of Aluminum pans At 3:45pm Meat was at 202. Now...

I will be opening my last bag of Old Kingsford. So from the bottom, I am going to go with chimney of charcoal, wood, charcoal, hot charcoal (how much?), wood. I assume a half chimney lit should be enough to get this going to 350. Will have two Butts...one on top in a pan and one on the bottom...

Sorry for all of the questions. Thanks for the help. I will be trying this tomorrow, Saturday. Party is at 7pm so I will light the grill around 9am and have the temps ready by 10am. I might not make five hours, but maybe 8 should do it.

When you are wrappiong the PB in foil, are you wrapping the actual butt or putting a foil cover on the aluminum pan? Also, should I poke holes in the bottom of the pan so that my fat drips away from the meat?

If I am doing two Butts, how would this style of cooking effect the lower rack butt? I guess it wil be the same, just a little cooler down there. I went to your buddy's site and it was very detailed...thank you. When you do it, do you light one full chimney and the place an unlit chimney on...

So the PB just site in its fat juices while cooking? Clean up looks easy. I'm surprised he even uses a water pan. I am very tempted to try this. I have a party this weekend I am cookin for...I'm not sure I will try it for this though. Although...five hours is very attractive. The party...

Seems interesting. 2 hours in foli will lose the bark I think. Also I am curious if the fat really renders out like it does on a long cook.

I think I have achieved the best steak I can make. This works on about a 1.75-2 inch filet. I stack all the coals up for indirect heat. I place the filet directly over the coals for a bit. Really sear and crisp up the bottom of the steak. I then...do not flip the steak but move it over to...

I have cooked them at 280 and gotten a nice result, but have not gone any higher than that.

Ok, So I smoked two PB using Chris Lilly's injection and rub. Actually I smoked both with the rub and only one with the injection. Here is the stupid me one. I liked them both...but in my prep I forgot to label which one was injected and which one was not. Maybe from these clues you could...

For my NC BBQ sauce I do not use the ketchup variety. That is more of the Western NC sauce. Here is my Eastern vinegar sauce recipe. Cider vinegar H20 half an onion sliced one jalepeno (take the peppr and make slits down the sides from the stem...do not seperate) sugar crushed rep pepper...

Meatloaf is one of my favorite things to make on the WSM. I always tell my friends who buy the smoker to amke it one of their first five cooks.

I juat got a second one for my other WSM. I really like them.

Pull them at 195 and wrap them in foil and rest then in a warm cooler. I put a layer of crumpled newspaper on the bottom...then the butts...then another layer of crumpled newspaper. You should be fine for four hours like this.

I would use the Midnight Brisket Rub and stick to about 1.5 hours to 2 hours per pound. Plan on a 7-8 hour cook. I would keep the fat on it since it is smaller. I also suggest throwing as Butt on the top rack since you have it lit. The Butt will baste the brisket during the cook.