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Cesar, where do you live? It may be more expensive, but I may be able to point you to somewhere that has non enhansed butt, depending on where you live.

Yeah, if he doesn't monitor temps, they are probably a little too high. The butt will probably turn out fine, perhaps a little more difficult to pull, but it should taste great. My kettle tends to hang out in the 300-350 range unless I really make an effort to choke off the vents. I have done...

Looks like the right color to me. They always look like asteroids when I pull them off. I think the main question was how heavy were they when you started. Because six 8-10 pounders would be too much to fit (I think). I had trouble with 4 bigguns like that, they barely fit.

Rolling works great for me, I always roll my BB's. If you like the bark, make sure the overlapped section is as small as possible, because only exposed meat will develop bark. I have tried 2 or 3 different rib racks (free gifts) and none of them worked well enough for me to try a second time. I...

Keri, Sounds good. Thanks for the advise. Clay, that was my original plan, depending on the timing of the party, I may have to do that! lol

Yeah, small butts are tricky. You'd think that they'd cook a lot faster, but there are certian things happening at these low & slow temps that just take that long. The smallest butt I have ever tried was my first one, about 3.5 lbs, it took almost 9 hours, just under 3 hours per lb. The whole...

I think you'll find more "purists" going for spares for several reasons. They are less expensive, more meat, less bone and they still turn out fantastic when done right. The prep and cooking take longer, but if you love to BBQ, that's just part of the fun! However, I find that if cooking for...

Howdy, long time - no post! I learned so much here I've been able to do my own thing for quite a while, but I need some help, so I'm back. Going to a party tonight and have no time to smoke, so I smoked 4 racks of back ribs yesterday, they turned out great. They are wrapped in foil and sitting...

James N, I normally get my BB's from Smart & Final. They usually have the best deal on the Farmer John ribs, sadly they were out when I went shopping. I saw some "fresh" BB's at my nearby Stater's, but they were rather undersized and quite obviously previously frozen. I would have done the...

No? Oh well, I'm trying soaking and changing the water every 15 minutes or so. I have a feeling they will still turn out "ok" but not as good as usual.

I'm far from an expert, but I usually leave them whole, and deal with the cartlidge/bones. I think most people do tend to cook the the St. Louis style trimmed a bit longer than BB's, mostly becuse there is still more meat on them, even though they may look about the same. As for the sternum...

Howdy all, sorry I have been absent as of late. I got so much great advise as a beginner, I haven't been round these parts for a while. Anyway, I just bought some enhanced ribs on accident. My normal place where I buy was out and I forgot to look. I have 2 racks of normal and 2 racks of...

I always do my "higher heat" cooks on my charcoal kettle. It just is easier to cook with in those higher temps than the WSM. It would be even easier in the gasser, not that I always do things the easy way, mind you.

I have always wanted to do a beef pastrami, but the curing process would take 3-4 days, and I always think about it a day or 2 too late for the weekend. Does the turkey get a full cure, or is this just a "simulated" cure that adds flavor? Just curious, because I may try this some weekend...

Chris K: Curse you and your nice backyard and roomy deck ! I'm one of those condo owners that has nothing more than a long, narrow strip that is barely wide enough for the WSM and a person to walk by it! At least it's legal to use charcoal in my community! I'd move if it wasn't. Burbon: It's...

Keep in mind that these "5 hour" or "6 hour" rules of thumb are always approximate. Diffierent slabs will cook differently, which is why it's always a good idea to try to find as many "like" slabs (same weight / meatyness) as possible when doing ribs. I usually do pork back ribs, and some...

Awesome, Jim. I recently did a big cook (36 lbs)of butt myself, and would have done more if I could have fit another 2 of them like your rig. I'll have to search out the other topics that detail the build.

It mostly depends on size of the spares. I'ver seen St Louis trimmed that were no larger than baby backs, and I've seen MONSTER slabs of untrimmed spares that probably weighed over 10 lbs. The small ones would most likely be done inside of 5 hours, and the monsters would probably take longer than 8.

I've been working on a recipe for grilled beef kabobs, and this one is a winner! It's rather sweet and sauce-y, but it tends to be a real crowd pleaser, and start-to-finish takes only about an hour. Ingredients: Tri-Tip roast (2 - 2.5 lb) One of each red, green, and yellow bell pepper several...

So one year ago I was a kettle jocky and took my kettle and 2 racks of ribs camping. The plan was to show the folks I camp with what real ribs were all about. It was a miserable failure, and still my worst failure to date. The ribs were so dried out and overcooked that they were pretty much...