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Hey Bill, the easiest way to smoke it is to send it to me , I'll send it back when I'm done

You shouldn't have troubles fitting that bad boy on there. I've done it where I hump it up in the middle so the ends make it on. I doesn't have to sit flat on the grate. I fit an 18 lb. chuck roll on last year. Enjoy, your in for a big treat tomorrow!

I found this marinade on cooks.com. I tried it tonight on swordfish steaks and think they were the best I ever had. Will probably work as well on salmon or tuna. 1/4 cup olive oil 2 tsp. basil 3 tbsp. white vinegar 2 tsp. oregano 1 tsp. garlic minced 2 tsp. equal parts salt, pepper &...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">As for friends and family, I think you'll discover that you are 10x more critical of your own product then they will ever be. I was disappointed in my last brisket, very...

Mike, kust ask for help here or look at past threads. I never messed a briskit up yet...to much expert advise from this board. BTW, thanks to all who always help me out!!!

Couple of weeks ago I took all of my uncooked spare rib trimmings and seasoned with bbq rub and grilled. Had them on sandwiches and they tasted great, like a boneless rib sandwich!

Last time I made chili, I used smoked chuck roast, it was outstanding!

At my local supermarket I pick up butts at anywhere from $0.89 - $1.29 per pound. Brisket from the same place was $1.99 per pound, chuck roll $ 2.89 per pound. I go to the resturant supply 20 minutes away and get brisket for $1.50, chuck roll for $1.50 per pound. I usually fine spare ribs on...

Dale, brine as usual, don't remove skin, just seperate skin from meat by sliding your fingers carefully between the two. Apply rub directly to the meat and pull skin back down over the rub. Smoke as always then remove the skin, your chicken will come out nice and moist this way.

I'm with Greg, butts, briskets and chuck roasts in a cooler. Hey Phil, I think you might have gotton that cooler from my nephew, most everything he makes should be in that!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keri C: Does anyone know what woods native to Iraq might be suitable for using in a smoker? My horticultural knowledge is woefully lacking. I know...

I always get my butts from the local Key Food here. It's probably the worst supermarket we have in the area but the meat department is great. They always have a nice selection of meat and at a great price. I purchased 6 butts from them for super bowl party and they sold them to me for $0.89 per...

Nicole, I've never brined one so I don't know how that will affect the cook time. I always cook at 210* and butts take me 2 - 2 1/2 hours per pound. I alway give my self extra time because they can be foiled and held for a long time in a cooler.

I've always saved my unburnt fuel and re-use it in the next burn. 1 or 2 days after the cook, I dump the grate on a piece of wire mesh over a pail and stir the coals around. The ash all falls off and the teeny tiny pieces fall through and I'm left with some good size briquets. I mix them in with...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by K Kruger: You found butt with skin on? Wow, it;s been years since I've seen that. <HR></BLOCKQUOTE> Kevin, All the butts Ive purchased in the past year have had skin on. I've never seen one with no skin!

The Mr. Brown is great. I did 5 butts this weekend and used Mr. Brown on 3. Used Fatz's Pig Powder on the other 2. All came out great. What else are you serving with the butts?

You just got real lucky. Man, if it don't smell right, don't eat it!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by david wittrock: I am putting the water pan in it's predetermined spot and I always use Kinsford. I once tried to use WalMart brand 33% larger briquets but I couldn't get any consisitant heat from them. I...

This weekend for the first time I did 5 bone in butts for super bowl. As each butt broke through the platau and hit 170*, I wraped them in foil and put them back on the cooker. I think that these butts were the juciest that I've done to date. I am under the impresstion that after it goes through...

Larrys right. You don't want to open the lid to check your meat temps. Look into a probe type of thermometer. There are plenty mentioned in threads on this site.