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Another vote for Sweet Baby Ray's here. I cut it in half with Frank's red hot sauce to make a great chicken wing sauce, and cut it almost in half with cider vinegar and a dash of red pepper flakes to make a finishing sauce for pulled pork. John P

Thanks for the responses! Pete- I just typed "BGE" into the "Find" bar and came up with a bunch of links. One such comparison is here: http://tvwbb.infopop.cc/eve/fo...740011965#7740011965 Simon- Not intending to brag, really. I got lucky- a guy an hour and a half away was advertising it...

(in Gilda Radner voice) Nevermiiiiiind.... My search-fu was weak. I am all caught up on the WSM/BGE debate now :-) John P

I'm excited- over the weekend I picked up a large-size "Big Green Egg" for free from Craigslist. $150 in new metal parts later, I've got a fully functional ceramic cooker. I gave it a light workout this weekend- grilled chix breasts for fajitas, and a smoked 4.5lb pork loin glazed with that...

As others have said, I can do without the drama. I mean, if you're watching "The Deadliest Catch", it's OK to be dramatic- guys getting washed off the boat by rogue waves, etc. But the format doesn't work for "Pitmasters". Heck, this is something that every one of us does in our backyard! John P

Heating the sauce is a good idea that I never tried. I usually stir up about 50-75% sweet baby ray's and 25-50% cider vinegar together with a couple shakes of red pepper flakes and use that as a pork finishing sauce.

Congrats! As a fellow newbie, I share the enthusiasm for a smoke gone right. I imagine it would be very frustrating for your first few outings to go badly, but I've been lucky so far. This site has helped tremendously. John P

Just put on a whole packer brisket. Up to temp (more or less) at 7:15PM, hoping for a mid-day finish tomorrow (Xmas eve). Will slice and reheat for Xmas buffet on Friday. First overnight cook with a brisket. All going well so far- 225 lid temp, 14lb choice brisket that ended up being about...

Hey, just noticed that you're a Massachusetts guy. I got this brisket from Fairway Beef co. in Worcester. A little bit of a hike from you, but worth it IMHO. This was a choice-graded untrimmed whole brisket for $2.49 a pound. That seemed like a pretty good price to me. Good luck with the...

I hear you. With 4 overnight "set and forget" cooks under my belt I'm going to try my biggest cook ever- a 14-pound packer brisket that will be part of a Christmas day buffet. It's going on tonight to cook low and slow, hopefully ready to be pulled sometime late morning/early afternoon...

If I'm in a rush, I do a mix of sweet baby ray's bottled sauce and cider vinegar, with a couple of dashes of red pepper flakes thrown in. 75% Ray's and 25% vinegar, down to about 50/50 depending on how you want the consistency of the sauce to turn out. This is my favorite for mixing with...

If you can vacuum seal, I would vac-seal a pound of pulled pork and put it in a little gift basket with a package of slider rolls and a bottle of sauce. You could keep the vac-sealed package in the fridge until gift-giving time, or alternatively put the whole gift pack (pork, rolls, sauce, etc)...

Agreed- better to braise them, as the moisture helps to break down the tough connective tissue better than smoke and low temperatures will (at least, in my opinion). The quick sear will yeild chewy, stringy, fatty unpleasantness.

As a newbie poster but longtime lurker on this board, I wanted to share my success with overnight cook number 4- a pair of 6lb boneless chuck roasts this past weekend. After waking up repeatedly during the night for cooks 1 and 2 (both picnic shoulders), I've come to trust the WSM as a...

Steve- It depends on how green the wood is when you store it. I chopped up a bushel or so of apple chunks from a friend's tree that came down in an ice storm last January and stored it in a tote with a tight lid. I have mildew all over the wood now and need to spend some time cleaning off the...