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I've never had to freeze. But I would think it would be best to pull it first. Maybe even mix it with the sauce then freeze it.

Me and a buddy at work split a case of butts. He wants me to smoke one of his. So tomorrow I'm doing two. Does smoking multiple butts add to cooking time if they are both the same size? I would think not, but want to make sure. Both are around 8 pounds.

Barry...I'm with you on those temps. I've never had a butt reach 180 before pulling it, I'm always in the 170's. And they have always fell apart easy. With very little fat to pick out. Same goes for brisket, I think I've hit 180+ once. I've had different thermometers, so accuracy isn't a factor.

I would just get a high heat enamel paint from an auto store. I was eyeballing some about a month ago. Or this maybe.. http://www.rustoleum.com/CBGProduct.asp?pid=108

Brisket Rub #4 1/2 cup kosher salt 2 TB Black pepper 2 TB Granulated garlic 1 TB Granulated onion 1 TB White pepper 1 TB Paprika Brown Sugar

Tried this for the first time a few weeks ago with pulled pork. Was good. Didn't have any molasses so I used some "Sweet Baby Rays honey bbq" in it's place. I upped the red pepper too, to taste. I might have added chipotle powder, I can't remember. * 1 cup apple cider vinegar * 1 cup...

It's all individual taste. I don't like a big smoke flavor, so I prefer Apple or cherry. I also have quite a bit of maple chunked up which I haven't tried on butts yet.

This is the one I've been using the last few years. INGREDIENTS * 2 pounds ground beef * 2 or 3 Bunches green onion chopped * 1 Red Pepper chopped * 4 Jalapenos chopped * 4-5 cloves garlic, minced * 2 tablespoons chili powder * 1 tablespoon chipotle powder * 1...

I have no idea what comps look for. But I think it's the best brisket rub I've tasted so far. Just add brown sugar to taste. I add a decent amount.

Steve...If you don't plan on making sandwiches cut the salt some. It's a bit too salty to eat plain, but works great for brisky sandwiches.

I only have one commercial rub. Which I used once. I prefer my own rubs, that I've found and modified to my tastes. My 3 favorites Brisket Rub #4 1/2 cup kosher salt 2 TB Black pepper 2 TB Granulated garlic 1 TB Granulated onion 1 TB White pepper 1 TB Paprika Brown Sugar RIB...

Same situation yesterday. Bought a two pack and only used one. I just carefully cut the end and slid one out. Twirled the pack up tight like a loaf of bread and twist tied it, then threw it in the freezer. That should do it.

Was planning on doing another Pepper Stout type cook tomorrow. But...On the way out of work today a buddy told me that there was a busted 28 pound case of boneless butts (2 2 packs) that couldn't be shipped out. Had a $1.50 a pound on the box for "walk in" customers. Told the clerk I'd give...

Minion is pretty much fool proof, it's all I use (except for a top round). Trust me, if I can't screw it up no one can..lol. I've never had a problem using the Blue K. If anything, I notice a more off smell when I dump a chimney of lit in for Top Rounds. I used a full ring, and 14 lit yesterday...

Brad...Just sliced the second one up. Much better results slicing when it's cold. Got full length strips, though I cut a bit too thin. Thx for the links.........

Well now you tell me...lol. I had no idea. Oh well next time I know. Is there a big difference in the results?...Now this is embarrassing, what a bacon rookie...lol.

Came out great, I was surprised. It tasted just like....well, bacon...lol. Me and my son polished off the peppered slab. Got four good sized sandwiches out of it, plus all the pieces we ate while cooking it..lol. Had a couple issues. One was slicing, had trouble getting full length slices, and...

Thx Trev,...Just threw them in about 5 minutes ago. Using maple. Was debating apple or maple, I figured on the latter since I've never used it. Figure now would be a good time.

The bellies after curing one week in the fridge using a dry rub of kosher salt and brown sugar.. Do they look about right?. It's strange that they are two different colors. The one on the left had the same mix with just a teaspoon of black pepper added. What temp do I smoke at, low 200's or at...

Thanks I panicked there for a second...lol. I'm iffy on it enough already...lol.