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Hello All I recently organized a Beaver Camp (Scouts Canada) for 15, 5-7 year olds and their parents. It has taken me a few years to convince others in my group that camp food did not have to be roasted hot dogs all the time. Last year at our spring camp I smoked 5 chickens which turned out...

If you are planning on wrapping the Pork Butts another option would be to use the oven as well. Once the stall has occurred wrap your butts and finish them in the oven. Your smoker will be free to set up and use for your ribs.

Thanks everyone for all the input, I learnt a lot about paper. I picked up a roll of peach paper and by comparing the kraft and peach side by side the peach seems like a much sturdier paper. I will be using the peach paper with a brisket for our Family celebration on Sunday.

Thanks for the link. I was reading another site as well describing butcher paper compared to steak paper. Which talked about the internal treatment to withstand more moisture and liquid then normal paper. The kraft paper I have is thin and I cant see it holding up to much moisture. I am...

Both sides are the same.

According to the stores website. PAPER, 18/30 KRAFT NATURAL 18"W - For anyone playing around with beef briskets or bbq'ing! This natural kraft paper is perfect for wrapping your creations after it is smoked. This paper is 18" wide and is sold by the foot, so you can get the exact amount you...

I am doing a brisket this coming weekend for a family celebration and I am going to try butcher paper wrap instead of foil. So I went to a local butcher supply store and explained that I am smoking a brisket and need pink butcher paper to wrap the brisket in and return it to the smoker. I was...

My first pork butt turned out good. It was for a dinner party that we scheduled to eat at 6:00. We ended up eating around 8:00 with little rest time for the pork butt. Luckily appetizers kept the kids happy and beverages kept the adults happy.

With all the little things that could effect the duration of a smoke, I need to expand my buffer when I am expecting to eat at a certain time. 2 hours is an excellent recommendation.

It would be nice if this type of sale would hit Canada. I pay on average $15.00 for a 15.4 lb bag. I can't remember the last time I saw it on sale.

One of my bad habits when smoking is trying to smoke on an exact schedule and the vast majority of time I do not come close to my schedule. So on Sunday instead of stetting an end time and work back my schedule to when I should start. I just went and smoked. Prior to smoking the short ribs I...

I am use this combination for adding, removing and moving the food around. I have a couple pairs of BROIL-KING gloves (because I keep misplacing them and finding them once I buy another pair) for emptying my chimney.

This is what I was thinking when I made the purchase 2 different temps for cooking these cuts of meat. With the outdoor temperature we have here in Edmonton, AB 10 C (50 F) I shouldn't have a problem keeping my Genesis low and still using the rotisserie. Just the amount of time now has gone...

Good Morning All I was at my butcher on Saturday and wanted a top sirloin roast to do on my Weber Genesis Rotisserie. Unfortunately they were out of top sirloin and suggested two brisket points tied together to make a roast. I said sure paid and brought them home. I am now thinking if...

I will be doing my Easter Ham on my WSM. I was going to try to cure and smoke a pork leg for my first time to make my own ham this year. I had the pork leg ordered and started doing the research. After realizing how involved the process is and the amount of time need I thought it best to try...

I'll join the babbling party as well. I am lucky I have a butcher 10 minutes from my house. I have been shopping there for the past 10 years since it opened. I can count on one hand the number of times I have shopped at a grocery store for meat since it opened. For me the look and color of...

When I wrapped the pork and stirred the beans, I was surprised at how firm they were at that point as well. When I had then at dinner they had a very good "mouth feel" to them. They tasted better then when I just use the oven. Next time when I take the pork off to rest i will try cranking up...

I used white navy beans. Soaked them for about 15 hours in salted water.

HI All Just a quick update: 8:00 AM Friday - put the beans in salted water to soak 10:30 PM Friday - Salt rubbed pork butt 11:00 PM Friday - Fried up bacon. - Sauteed onions, green pepper, jalapeno and garlic in bacon fat. - Added beans, water...

Good Day to all. This Saturday I am planning to smoke a pork butt for some pulled pork on my WSM. I have always used a water pan with water when I do pork butt. This time I am planning on doing 16 hour baked beans at the same time. They will be in a 7 qt. Cast Iron Dutch oven with the lid...