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An interesting Pork Butt Q post in seriouseats.com, which is not normally a home of smoked meat recipes. He uses a brine with molasses, based on an Alton Brown recipe. He uses a WSM as his smoker. Barbecue: Pulled Pork Also, a matching BBQ sauce recipe here.

There's prolly a few that have enjoyed taking down a nittany lion or two... Seriously, I would expect it to be leaner than pork butt or shoulder. But looking at the meat can probably discern that. If it is lean, I'd cook it more like pork loin or tenderloin... to an internal temperature of...

If your racks are cut in half, maybe put them in a gallon ziplock and reheat them in simmering water... Limits the temperature and no changes to the ribs.

No, Don't cut them in half! They will still be just as long, and those dang bones will be REALLY short! Actually, when Chris Baker did his rub ingredients experiment , he used pork shoulder country style boneless ribs and cut them into portions (about 3 or 4 per rib).

Can you still get the cover over your WSM with those side handle additions? Would you do bigger casters if you had it to do over? Or are those fine? I'm trying to decide how big to go...

I could see doing this with maybe an hour of cooking left. It could be kind of a substitution for glazing. I've seen on the TV shows that comp ribs (these were KCBS comps) were extremely sweet. And you mentioned this was a team's video. I don't particularly like that. My rub has sugar in...

I haven't tried this, but it seems it would work... A rib rack on each grate (4 racks cut in half), with another cut in half and laying across the top like Stonehenge, with bamboo skewers under to minimizing the touching, and the final cut in half rack standing vertically and leaning at a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...depending on the size of the loins, at 145-150' I like them off, then loosely foil em... </div></BLOCKQUOTE> Yup. That sounds perfect. Don't want to go high on such a...

I've seen the bags a lot locally, but only hickory and mesquite. I want some pecan and cherry.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Personal preference plays a big part as well. My wife likes her moderately priced Henckels chef knife better than our fancy Japanese knife, which most people would say is of...

Quality knives. Try to find a set on the hoof so you can hold them and faux-cut with them. You want to be sure they feel good in your hand.

Consider a Dry Brined Turkey The recipe below is my oven roasted turkey recipe. You could just use the dry brine method from it =-=-=-=-= Dry Brined Turkey ----------------------------------------------------- Recipe By: Steve Cutchen Summary: Based on the Dry Brined Turkey method...

I ordered Genesis cooking grates from them way back in 2000. Weber parts. No problems at all. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Dear Steve Cutchen Thank you for your order! Thank you for your order...

Another recipe... from my Mom Peanut Butter Fudge ------------------------------------------------------- Recipe By: Joyce Cutchen Ingredients: 1 2/3 cups sugar 2/3 cups milk 1 tablespoon butter 1 pound peanut butter, (1 3/4 cups) Directions: Lightly butter an 8x8 pan Cook sugar and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I just nuke the bag unopened in the microwave for 30-1min </div></BLOCKQUOTE> Certainly quicker and more convenient. But the nice thing about using simmering water is that...

Is just sucking the air out of a traditional ziplock just bad form or not enough evacuation or what?

This is an excellent DVD. Mastering Knife Skills A must for every home chef, MASTERING KNIFE SKILLS demystifies the arcane art of using a knife, based on a system so simple that it can be applied to literally anything edible on the planet. Filmed at the acclaimed KITCHEN ON FIRE cooking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My last butts: From a 7.75 lb butt: after trimming, I came off the fire at 5 lbs, and had 3.9 lbs after pulling; right at 50% yield </div></BLOCKQUOTE> I should have added...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Any advice on getting the dark meat completely done without drying out the breast would be appreciated........I'm afraid if I left it in much longer I would have screwed up...

My last butts: From a 7.75 lb butt: after trimming, I came off the fire at 5 lbs, and had 3.9 lbs after pulling; right at 50% yield