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Hi All, I'm entering a friendly smoke-off competition, and have decided to do a boston butt and make pulled pork. I'm trying to think of some ways to kick things up a couple notches to better my chances of winning! Typically I put a rub on the night before, then smoke it for 16-18...

Hey all, I have a quick question on smoking 2 10lb boston butts. I've done single 10lbers a few times now, and have found that 18 hrs is usually what it takes (understanding that every cut of meat cooks a bit differently of course). However, I've never done 2 of them before. One will be on...

Hi All, We're heading out camping for the May long weekend, and just like every other time I go camping, I'll be lugging my 18.5" WSM along for the ride! I've done lots of smokes, but nothing over 12 hours, so I'm a little nervous about my first attempt at an overnighter. I'm cooking for 11 +...

After reading so many good things about brisket on this site, I thought I'd better check it out for myself! I marinaded it overnight with orange juice, lemon juice, lime juice, teriyaki sauce and garlic, then rubbed some Wild Willy's on before I put it on. Cook took 9.5 hrs, with the final temp...

Leave it to me to decide to smoke a ham on the coldest day of the year! It was -32C when I started and warmed to a balmy -28C by mid afternoon. The cook went off without a hitch. I was surprised how easily the WSM maintained 200F-225F despite the frigid temps(it wanted to go hotter). Any...

*** 18.5" WSM, Kingsford Charcoal Briquettes *** I have a dilemma. I've been asked to smoke a ham for Christmas, and since I've never done one before(it's about the only cut of meat I haven't done), I want to do a test run tomorrow. However, we're in a deep freeze, and the expected HIGH...

I just found this great little butcher shop that sells exotic meats(Buffalo, elk, alligator, snake, etc), but they mainly specialize in buffalo. I searched this site but didn't really find much for buffalo recipes. Can I take beef recipes and alter them accordingly? I can get a buffalo brisket...