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Foiled the butts at the five hour mark. Smokers been holding right around 275 all morning. I can't seem to get pics uploaded from my phone, but they'll be up soon!

I'm smoking 3 butts for my baby girl's first birthday party. They're trimmed, injected, rubbed and went on my 22 WSM 15 minutes ago. Now I need some coffee. Pics to follow

Keep an eye on Craigslist for a performer....you should be able to find a good deal. That's where I got mine and I love it

I've never been a gasser. I had a barrel grill for years and grilled all the time. I can't remember why, but I bought a 18.5 kettle on Craigslist 2 years ago and was so impressed with it that I now have a performer and a 22 wsm. I gave the barrel grill away because my wife said the patio was...

I heat everything in a pot to dissolve everything, then I inject the meat and put the rub on while the smoker is coming up to temp. Once the smokers ready, I put the butt on

I did a butt today and used this injection. 1 cup apple juice, 1/4 cup apple cider vinegar, 1/2 cup sugar, 1/8 cup of salt. I like it.... compliments the meat nicely.

Nice looking wings! I love grilling wings....they taste so much better than fried food

Have you started doing anything differently? Did you change the type of charcoal you use?

I did baby backs got the first time ever and smoked at 275 for 90 minutes then foiled for 90, then sauced out of the foil for about another 10-15 minutes. I was quite pleased with the results. Very tender, not 100% clean comp bite, but not FOB either

Picked up two more bags today trying to stock up

I also had sub par burgers on the 4th.....I feel yer pain

I use Pam grilling spray and I turn the meat every 3-5 minutes. It's a pain but my chicken always comes out evenly cooked

Awesome cook...thanks for sharing the pics! Happy Independence Day!

Definitely want to see some pics!

I'll be checking my local Walmart here in Maryland to find out!

Nicely said Chris E. Happy Independence Day everybody!

Picked up 2 bundles this morning!

I was going to smoke for 90 minutes and wrap for 90, then sauce and let it set up for 10-15 minutes in the smoker, but I was tied up with something and smoked 2 hours and only wrapped for 1 hour. Temps stayed between 275 and 300 for the entire cook.

Well I am VERY pleased! Delicious, tender, nice bite from the bone....now I wanna do a competition! Pics to follow!

I've done plenty of spare ribs, but this is my first attempt at baby backs, and only the second cook on my 22 WSM. Shooting for 275 for 3 hours. I'll let you know how they turn out!