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Well, after 2 1/2 weeks of computer hell, I am finally back online at home again and can respond. I did decide to do them both overnite. I used Steven Raichlen's Basic BBQ rub on the pork, my go to rub, and did more of a brisket type rub for the beef with no sugar. Here they are ready to go...

Bill, A good site to find places to eat while traveling is Roadfood.com Lots of good info there. Bob

When I use the boneless butts, the only reason I tie them back up is get more of a uniform shape to help them cook more consistently. Otherwise, some of the parts are thin and will cook faster. Bob

Larry, They came out really well but not without some angst and issues I had to resolve. Not my easiest cook. We are having some computer issues so I will follow up with a longer write up. Thanks again for your help. Bob

Tony, Same problem here. Mine are taking much longer than expected so I also cranked up the heat. Jon, I wouldn't worry too much about this. PP reheats really well as described by the others and your guests will definitely love it. Bob

Lee, I am doing the same thing tonight along with some pork butts. Beef tends to take a little longer than the pork and a good rule to thumb is more like 2-3 hrs per pound. I like to foil them after they hit about 165-170 and add some beef broth. Then do them until your probe slides in...

Because it is finally going to be above freezing here in Chicago this weekend, I decided to fire up the WSM and restock the freezer. I am going to make both pork butt and some chuck roasts for shredded beef tacos. The tacos will be our treat for the game tomorrow. Here is my dilemma. I...

All, Thanks for your help on this. Paul, I am glad to hear I can do at higher than 140 as I was worried about keeping the WSM at that level or below. As I mentioned, I will be sure to take some pics when I finally get a chance to do this. Bob

So it sounds like the key is just to dry it for a long time at minimal temps? Many recipes I have seen have a temp below 140. Is that about in the right area? Bob

Over the next couple of weeks, I am planning on making my first attempt at beef jerky on the WSM. Here is my question. I have seen many posts both on here and the Barbecue Bible site about this topic. There are lots of good recipes out there but one thing that has me confused is that some...

Larry, That looks awesome. Where did you get the beans? Bob

I did not have a good experience with the ET73. Others have also had issues on here. Range issues and frequently losing the signal in addition to questionable readings at times. Also, the probes seemed to burn out fairly easily. I recently replaced mine with the Nu Temp but have not used as...

Ian, When you open the side door, you will lose some heat and see the temps go down but it will come back quickly once you close the door. Don't forget also that by opening the door, you are letting more air get at the coals so they get a little stoked up and come back quickly. One thing to...

Russ, What you mentioned was going to be my suggestion. Start with less and it will be easier to catch on the way up. It will still come up to temp fairly quick. The WSM is best used to do the low and slow but you can also use it like a grill at higher temps. The large distance from the...

Jay, That looks awesome. Nicely done. Bob

However much time you think you need, add at least another hour. It is much better for it to be done early rather than late if everyone is hungry. You can always keep it warm in a cooler for a long time. Bob

Frank, See this link: Nu Temp They had a promotional link to get a discount and it still works. Just got mine last week. Good luck, Bob

On one hand, I'm not sure what Mae Ploy sweet chili sauce is. On the other hand, the combo with steak fries and PP burnt ends sounds awesome, whatever the sauce is. Bob

Welcome back Tony. I too was wondering where you had gone to. Bob

Chris, Glad it worked and I hope for the same thing. I am tired of wrestling with the Maverick. I haven't had a chance to use mine yet but many on here are happy. Bob