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Yeah, not sure where you would buy it except amazon or a restaurant supply store. Perhaps a butcher would just give you some for a test run prior to ordering?

Aaron Franklin is using butcher paper in the video, I think it retains some of the moisture (similiar to foiling), but does not speed up the cooking the same way as foil. As far as pulling and wrapping in towel/cooler, next time let it rest for 15-30 minutes 1st before putting in cooler, will...

SBR became the go to sauce in the late 90s at my parents house and carried on to my own since then. I've been trying to branch out and searching for a new sauce (looking for more heat!).

Welcome aboard! I think many of us followed the kettle to wsm path. Happy q'ing and grilling!

Well I thought it turned out fine, no pics as I had too much other stuff going on and company, but I would buy again when on sale. It took a little longer to finish than the last few from publix/costco, but haven't compared against old notes yet.

Welcome aboard Jose. Happy Grillin & BBQ'n!

Looks great. Would love to upgrade my gasser in the future and this is at the top of my list.

I'll give a report back on finished product. Did not take any pics prior to going on the mini, but it looked about like the bone-in butt I would get from Publix.

well this one ended up being Smithfield brand, but said "natural" not the enhanced I often see on their ribs. Either way its rubbed down and ready for tomorrow.

Does anyone have thoughts or opinions on the boston butt sold by Winn Dixie? Noticed it is on sale for $1.29/lb this week, thinking of picking one up, but i've never bought one from them.

I rarely cook fish, let alone smoke it so I will not comment on that part. Most times I add the meat before getting up to temp. Don't think it makes a world of difference either way.

Looks great!

Looks great!

Personally, I would put ribs on top rack and then add chicken to bottom when about 1.5 hrs from being done with ribs. I fee like radiant heat from water pan (if empty or clay saucer) would be good for chicken and allows you to check for doneness on ribs and/or do any final glaze sauce easier...

I second doing to at once. We wouldnormally use the second to make chicken salad for lunch during the week. Need to use the rotisserie more...

Depends on how hot you are running. Maybe 90 minutes to 2 hrs. Haven't used mine in a long time update: looked at some old notes, that was in 325ish range.

Thank you Chris, had not read that post before. Believe steak will be on the menu for tonight!

Have not thought to do this, but its not a bad idea for using on other dishes. Might try doing it with a smaller butt.

I feel like it has been 19.99 by me for a while, but I stocked up the last big sale, will probably do so again.

You are going to be very happy with the wsm. Welcome aboard. You'll be collecting kettles and gasser's soon.