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Hey Nick! I live in Lawrence, just behind the Wal-Mart on Pendleton Pike. I get my flats from Sam's Club on Washington St. but the packers I get from Wal-Mart - they are usually very large and fresh too. We need to see about a Brethren Bash in Indy - I have noticed there are a lot more...

This is my first update. I went to bed about 2am and I just woke up and the WSM was rock-steady at 230*. The brisket internal temp is 161*. I am debating with myself whether or not to foil. I have plenty of time before the folks come over so I may just let it ride foil-free - don't know yet...

Yep, actually I have All My Children home this weekend. My youngest just graduated from HS and is on her way to Ball State University! Yay - empty nest soon!

Bryan, sorry about that man! I thought sure I replied to that post. Anyway, there is nothing really special about those chops; here is what I did... Marinade in EV Olive Oil, fresh garlic, salt, pepper and Italian Seasoning for 2 hours. Then, I coat them in flour seasoned with Onion Powder...

Ok all, I will be updating this post all day Sunday as I cook for Memorial Day. I am cooking brisket, Baby Backs, Brats, Mac & Cheese, Fresh Homemade Cole Slaw and Green beans. God bless all the men and women who serve to protect our feedoms as a nation! 11 lb. Brisket on the WSM. Water in...

David, That is not true of the Spicewine (small - $1000). I think you looked at the product picture and saw only the one shelf - there are 3 that come with the small model. That means you can cook 6 butts at once or 3 large briskets at once or, a nice combination of meats spread out amongst...

I am still doing my research but the SW stands out for me because of Capacity, Construction and Price. The BW smokers are a close second but not entirely ruled out. However, for me its looking pretty good for the SW. I wish I could give you a more scientific report but I can't right now.

Brian, I cook mine just like spares using 3-2-1 method. They come out so good that many of family members prefer them over spares and baby backs.

I would definitely get a Spicewine (Small). My next smoker will most likely be the Spicewine (Large)

Well, this is not BBQ but it sure was good. One of my twins is headed back to IU for the summer to work and she wanted a home-cooked meal before being relegated to the harsh realities of campus food! This is fried pork chops, butter-steamed broccoli, corn on the cob, and garlic smashed...

Butt and brisket on the WSM overnight, and do the ribs on the kettle 3-2-1. Easy - peasy!

Thanks everyone for the kind comments - I have been really blessed with my family. T.J., yep those are bacon wrapped and I dont stuff them with anything when I wrap them in bacon because they soak up that bacon fat and taste great just like that.

Q is my first son and to see him graduate was one of best moments of my life. Now, my twins girls are Juniors at IU and my youngest daughter won a full scholarship to Ball State - I have several more graduations - and cooks to come!

My newly IU graduated son, Quentin and his pretty little lady came over so I rustled up some grub for them. Here is a link to the pics... Que' For Q!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dsitterson: I asked my wife what she wanted to eat for mothers day and she said babby back ribs. Damn now I got to go out and bbq on sunday and drink...

I wrap the pulled pork in heavy duty foil with some apple juice mixed in and let it reheat in a 250 degree oven. That approach works best for me.

Looks delicious! And, I am sure it was too. Congrats on a successful and tasty-looking cook - yum!

Happy Belated B-Day!

Its a little late now but yesterday we had my daughter's graduation party and here is what the menu was... 2 8lb Pork Butts 3 Slabs Spares (Cut the brisket bones into rib tips!) 20 Fresh Italian Brats 48 Chicken Legs and Thighs Homemade Mac & Cheese Tossed Salad Pecan Pie Lemon Studdle Cake...

I have to admit that I am one who has traditionally has held to keeping the chicken drippin's off other meats. But, now that I think about it - I don't see where it would be "dangerous" unless the temperatures of the meats were too low like Kevin said. Hmmm, it's interesting how we hold to...