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Bill, I do not know of any others. Ukrops was a waste of time for me. Just guys that worked in the meat department, not really butchers. I actually had to show one of them how to prepare my spares for me. I tried Fresh Market, but it is really pricey. Hey, make sure you come by the VA BBQ...

Thanks Kruger, I think I will try the fat thing. I figure I will have 12 good hours or so to prep the chicken for the fire. As for the Cornell recipe, Joe, how do you baste so frequestly on the WSM? I think this would really add a lot of time to cooking chicken halves?

What type of fat should I mix with my rub...oil, butter, lard? What exactly do you use?

I cook mine to 19 degreess. Sometimes it is 10 hours, sometimes it is 16 hours. It is very Butt to Butt. I try to cook at 235 lid temp but usually end up in the 245 range.

Are you using a rub, marinate, or injection? I am competing and figure I will have twleve hours or so of time to prep the bird for the smoker.

I have been doing low and slow on my chicken halves and not getting the results I would like. This past time I used my rub on the skin and under the skin as well. Don't get me wrong, it tasted good, but the rub under the skin turned into this moist sluidgey thing. I have read that some...

I always cook mine to at least 195 and have not had issues with it being to dry.

I cooked my last one fat side down and it was a little dry. I will be trying fat side up next time.

Westover Hills area...just south of the river over Powhite.

FYI A brand new full service Buthcer has opened in Richmond. The name is The Butcher at Bon Air. I have spoken with Peter and he is the nicest and most knowledgeable guy. THe owner is Barry Sweeny. The address is 2720 Tinsley Drive, right next to Bon Air Seafood and the phone number is...

Looks like I have some things to try. Not sure I would try this in a competition yet, will stick to Minion for now, but I will try at home. Thanks for the tip.

My main problem is the trimming. I have trouble following Chris' advice on the kansas city vs the st louis style. What is the cut expected to be for a competition? I have the sharp sharp knife, but not sure which cut is correct.

I have tried cooking spares and I just cannot figure them out. Will someone, who has some time, walk me through from opening the package to pulling them off the grill? I know that is a lot to ask, but I am missing something. I'm not sure what it is. My loin backs are great. Just cannot...

Is the TX rub better than the Midnight Brisket Rub? I am thinkning about adding some spice to the Midnight Rub, but am afraid of losing the flaovor of the meat.

Chris, you rock. I bet you had a blast. Should have made them sit trhough a 20 hour cook though, not just 2 hours. What I think will be the funniest result of this is that the guys who are now cooking in the backyard with the WSM for testiing will soon be our new online friends. Welcome...

I wonder how much of an effect I would get with this on a short marinate time. Say 3-5 hours?

I cannot imagine how hot that sauce would be. It looks crazy...Good luck!

Who knew this little ol website all about a smoker could go this far. Hope you have a grat time.

The Eastern NC Flavor can be acheived on the WSM. This is the trick. Cut off the Fat back and cube it. Place it trhoughout the coals like you would wood chunks. Eastern NC BBQ is doen over an open flame and the fat drips down to create the smokey baocny flavor. Obviously a water pan is in...

Sams Club always has good prices and plenty of product to choose from....In Richmond, VA at least.