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I was thinking about that..... It's a learning process. Nothing is certain in BBQ. Maybe thats why people buy mavericks & digiques. Thanks for the advice, fellas.

I bought some "rancher" hardwood and found them to be quite a pain. Half the bag was full of crums that fell through the grate and wound up on the bottom of the cooker. Stubbs is on the money.

I assume you mean the WSM, right? (Hot enough)

The wife said it tasted fine to her.

No, it tastes ok. It's just a gamely sent to it. I figured it would take longer with two butts considering that there would be less airflow. I wanted to get it up to 200 F, but the cooker was about out of coals and barely holding 210 after 12+ hours. The meat towards the fat cap & away from...

Two weeks ago I smoked my first butt which turned out great. It was a 8 lbs butt that cooked in 9 hours. Today I decided to smoke two 8 lbs butts together. I made one exactly like I did the one before and one Harry Soo style. For some odd reason it took over 12 hours and the internal temp...

How would you compare the flavor and texture to a non-brined butt? Was it better? Same?

Whatever. Just did them tonight and they came out great!

Use what ever rub you want, Jeff. I smoke mine for 2 hours (225-250) and then lower them onto the coals for a few minutes to get the crispy. After that, toss 'em in some sauce. Enjoy! I think I'm going to smoke some today

Golly! Well before my time, brother. I've lived here for 10+ years & moved here from the Delaware valley. I live just up the street from the state park near RDU. Things have changed a bit I'm sure.

In Raleigh? I believe it's a middle school now.

No problem. Thanks for the compliments on the video. I hope to do some more this summer. P.S. Yeah, that's a good album. I've gotten to see her perform locally too. Oddly though, she & Greg keep their careers separate (tours too).

Thanks! I'm a huge Greg Brown fan. I got to see him a few years ago in concert. The guy is a master singer/song writer. I wish he & Iris would do an album together.

That's a good point. Thanks for the tip.

Wow! That looks great!

looks great!

No photos, but here's a video of it. I haven't figured out the whole photobucket thing yet. http://youtu.be/_55qZUms_ig Let me be up front and acknowledge the fact that I used cheap store bought rubs and spices. I'm on a budget these days and just couldn't afford to buy all the stuff that...

I wouldn't complain too much. The south is known for BBQ and known for humidity. I'm sure you'll be ok, my friend.

No, I do them for 4.5-5 hrs. I just sauce mine and wrap them for the last hour or two. They're uncovered for 3-4 hours. During the uncovered time I'll mop them once or twice to keep them moist.

Ribs can dry out. The reason most folks wrap them in foil is two prong. 1, so they're not too smokey & 2, so they don't dry out. I mop mine after two hours, sauce/wrap for the last hour. Check the recipes on the main page: http://www.virtualweberbullet.com/rib3.html PS, I don't use baby...