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My wife really doesn't know how to cook OR grill. I'm hoping that my 2 year old daughter follows daddy's lead and learns how to grill. I take her outside and show her everything I'm doing when I'm grilling. So far she loves everything that comes off the coals!

I'm with Frank, I usually smoke at 275 and can get an 8 lb butt done in about 8 hours. Congrats on a great cook! Looks delicious!

There is one good BBQ restaurant in my area and its Andy Nelson's of BALTIMORE Colts fame. I've never been disappointed eating there. Aside from BBQ, when the wife and I go out to eat, it's always to our favorite brew pub. The food is always good and the beer is fantastic. Any other restaurant...

I did pulled pork for a birthday party an reheated the following day. Took over an hour to heat up three 10 pound trays of pulled in an oven at 250.

I did 3 10# butts on my 22 WSM in 9 hours at 275. Wrapped in foil at 5 hours. They were falling apart and moist throughout.

I got really into smoking after seeing a few episodes of BBQ pitmasters and when I cook ribs, I guess I cook them to competition standards as learned from watching the show. Anyone who has eaten my ribs raves about them. And like you, restaurant ribs can't hold a candle to anything that comes...

So.....are some of you guys saying that the reason I get the poops after I make ribs is because I'm using squeezey butter? Dammit! But the ribs taste so good!

The edges did crumble a little when sliced, but overall I was pretty happy for my first time. I love my WSM. It's not a set it and forget it cooker, but much easier to manage than my old chargriller. I would have been outside messing with that thing all day!

I foiled at around 160. I may have let it go longer, but I started later than I wanted to, so foiling was also to help speed up the cook

First run at brisket was a success! Smoker held 275 the whole cook. I wrapped after 5 hours and pulled the brisket off at around 7.5 hours. Let it rest for half an hour and started slicing. I think it cooked just right! It was tender, moist, and passed the pull test! The fat rendered nicely too...

Actually I'm only smoking a 7 pound flat because I mistakenly thought bjs carried whole packer brisket. I was under time constraints last night or I would have searched out a butcher. Oh well, I'll do a whole brisket next time! Pics when I can get to a computer!

Where'd you find it?

I've been doing butts at 275. I cooked 3 10 pound butts last week and they were falling apart at 9 hours. Probably woulda been good pulling them off at 8 hours. I also wrapped in foil at 5 hours.

Thanks!!! I feel like I'm getting good at ribs and butts. My next meat to attempt is a whole brisket. Gonna try one in the next few weeks I hope!

I was pleased with the smoke ring as well as the flavor from the bark. And since I foiled after only about 5 hours, the bark wasn't too thick or hard, so there weren't any unpleasant hard bits in with the rest of the meat after it was pulled. Last time I did a pork butt, I didn't foil at all...

Finally able to get some pics up!!! [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG]

Looks like I'll be trying pork steaks soon too!

I know how you feel with the rub....I did 3 butts Friday and ran out of rub as I started dusting the third butt. It was a home made rub and I can't even remember where I got the recipe. Rubbed as much as I could and threw them in the smoker. Oh well!

Well the pulled pork from the birthday butts was a huge hit! In typical fashion, I made way too much, so I took one entire tray of meat to work for my coworkers to eat. I was surprised at how fast the meat cooked....I expected a 12 hour cook and they were done in about 8.5.

I was reading Myron mixons book for reference and it said wrap after 3 hours. Last butt I did, I smoked for 9 hours and never foiled. It was good but the bark was very hard.