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I find it to be about 15 degrees tops. Varies on smokers though.

With ease!

What don't you know Kevin?

I actually place the flat on three hours after the PB....I add one chunk of Cherry as I place it on the bottom rack.

I agree on the fact that the more you use it the less you need a therm...and the less worried you arre about it. I now set my ET-73 to wake me up for PB's only if it spikes over 280 drops below 220. I feel that range will not hurt my cooking time when I wake up from a sound night's sleep.

I did my first picni over the weekend...my wife actually like it more than the butt. What she did not like was the prpeeing. A little too personal and pig like for her to be watching me carve off the skin. I found the meat to be darker and a little more greasy? Anyone else? I took it to 195...

I have found that it does not provide as much as using a chunk of it on the coals.

Go for 225 grate temp...or even a little higher. Might shave some time off for you. The 225 lid temp is what took you so long.

I cook my spares around 225 lid temp for about seven hours. I do not baste or turn. I do move them to a hot kettle to glaze when done.

It was a good lunch. I was a little surprised how different is was from a normal Butt. I found the meat darker and a bit more greasy than. Could be just chance though. I think I will do another one because I really like the way the bone protrudes out of the meat when finished.

I suggest using the competition rib recipe...just do a search and you will find it on the site.

Last night I fired up the WSM with a 12.5 pound picnic. I removed much of the skin to get good bark, as advised on previous posts I read. I did take K Kruger's advice on PB and bumped up the lid temp...I stayed anywhere from 278-265 lid temp. Wow...Done so fast!!!! I thought I would have a...

My wife and daughter got me the Foodsaver Advanced for Father's Day. I cannot wait to cook too much food and have leftovers for weeks!!!!! Any rookie tips on the foodsaver? Extras I need to have to get the most benefit from it?

I do four butts pretty often and use hot water in the pan. It takes about an hour longer for me to settle in on my good temps.

If you have a smokey joe I would bring that to the party with you. Cut the slabs in half and light the SJ when you get there and glaze them there...great for effect and taste.

When I dod B over B I use three chunks of Hickory and one of apple, or some variation. I put the brisket on three to four hours later and add two chunks of cherry.

I'm not sure at fifty dollars after shipping that would be worth it. I can smoke chicken on my kettle with a chunk of cherry on the coals like Ray said.

Some even foil at 165 and take it to 185-190. I do not, I cook under a butt, or thick slabs of bacon and take it to 185.

They look great!!! THanks for working on getting those pictures out. Did you have any issues with the bark on the parts that were tight together from the mounting of them that close together?

Adam, How much time do you think you cut off by going that hot at 275 vs 235?