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Like others have already said. Leave the Butts whole and wrap in foil and either newspaper or old junky(sp) towels then place in a cooler. The butts stay hot for hours. Then have your friends help pull it. Enjoy the football Cheers, Ed

Jeff, I am 30 miles or so south of you. I buy twin packs of Boston Butts(bone in) at BJ'S for 1.19-1.49/lb. Cheers, Ed Weber Silver C WSM

Here is my 2cents-1 cent for Sweet Baby Rays- 1 cent for Big Bob Gibson. Cheers, Ed Weber Silver C WSM

I just washed the grates and put some charcoal and apple chips for 7 lbs of chicken. Cheers, Ed

Well, I am out of Rancher and am using Kingford again. I cooked 2 butts Sunday night into Monday afternoon. I had a little rancher left but I had to fill over a half of a ring with Kingsford. It seems to me that Kingsford has more ash than Rancher.I have been using a smoker for just under 2...

WE tried Fat Johnny's Bastardized Piedmont Sauce on some pulled pork last night and it was great. Thanks again for the link to the sauce. Cheers, Ed Weber Silver C WSM

Hope the ribs came out ok. It was windy yesterday, doing an overnight cook tonight. Cheers, Ed

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Fat Johnny's Bastardized Piedmont Sauce </div></BLOCKQUOTE> Keri, Thanks for the links to Fat Johnny's Bastardized Piedmont Sauce. I have two butts rubbed and in the fridge...

Like Larry and Tony(an others) I had a Brinkman Gourmet as a starter. I used it for about a year or so to see if I liked Qing. I did a lot of chicken on it and ribs a few times. It was some work keeping the temps under control. I learned not to over smoke chicken as well as the 3-2-1 spares...

I cooked 2 butts which finished yesterday at 3:00pm. I am new to smoking but I have always done the overnight smoke with butts. I have used apple and cheery chips for the smoke. I try for a 225 deg grate temp. This last cook came out great except for 1 little section of the butt which was a...

I am also doing my first smoke of the year. 2 butts went on at 10:30 last night. The temps are 165 or so at 7:00am. The grate temp went to 250 when I got up but I have it back down to 230 or so. Cheers, Ed

G Force- I would keep trying. I had a Weber gas grill for years before trying to use a smoker(ECB). I did ok chicken and ribs but temp control was a pain. After a year with the ECB, I got a WSM for father's day. The WSM is great. I have done some mighty fine(not great)pork butts on some...

I would chuck it. I agree with the rest-it is not worth the $$$ Cheers, Ed

I am new to the low/slow world but I use the 3-2-1 method with a little variation. 3.5-1- 1 or 1.5.I am new to cooking spares. I am doing 2 racks this weekend . Cheers, Ed WSM Weber Silver C

Try an apple farm or HD or Lowes. Going to smoke some ribs on Saturday in the NJ Cheers, Ed WSM Weber Silver C

I have 4 left and a bag of kingsf- plus 1 bag of RO lump. Cheers, Ed

Thanks for the info . I did not check the accuracy the dig thermometer for the grate. The temps were 35 deg colder than the readings so, the cook took a long time but came out ok. Cheers, ed

confused:. Hey all, I am doing a pork butt on my ECB. This is a 1st attempt. Temps have been all over the place. I have the temps between 220-265 now. I put it on at 4:15am flipped at 9:00am with temp of 135. This could be the last cook with the ECB . I did order a WSM(from this site)...