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Thanks for the recommendations. I did get a chance to try Central BBQ. We had half a rack of ribs, brisket, sliced turkey and a pulled pork sandwich. All was very good with the exception for he brisket. It wasn't terrible. but I thought it had been trimmed too closely and was a little dry...

Will be in Memphis for a couple days. Never been and want to sample some Bar-B-Q. Will be staying at the Westin on Beale, but will have a car if needed to get to the good stuff. After cooking my own for so long, I'm tough to please, but I always enjoy the trying. Any...

Dan: You are right on the teepee method (I'm afraid that's just my nickname for it, nothing official). The only downside is that where the butts touch you don't get the bark development you would get normally in those spots. However, it's a small price to pay for doing that much at once, and...

I've done cooks like this several times, including once with 120 lbs of pork butts (using multiple smokers) to feed close to 200 people . . . First, the math from Russell is dead on. I usually get about 60% yield. Six 8-9 lb butts should do just fine for you, and you can cook them all at...

Thanks, guys. No question this was far and away the best brisket I've ever done, and frankly the best I've ever eaten anywhere. I'm usually my own harshest critic, but damn this was good. Now, the question is whether I can ever reproduce this, or will this be my white whale? LOL And, yes...

So a quick report. I decided to rub it the day before. I make my own rubs, so they are usually pretty low salt, and often no salt. This one was a combo of brown sugar, sugar in the raw, ancho chile powder, smoked paprika, black pepper, white pepper, adobo (cumin based), garlic powder, onion...

I'm planning on a brisket cook tomorrow. Wondering about the pros and cons of doing my dry rub today, wrapping and letting them sit overnight vs. waiting until shortly before they go on the smoker (high heat brisket). I have learned that I don't like my pork ribs or shoulder rubbed early, as...

Frank: Great post, and a damn fine looking brisket. Nice to see another MN Q'er! Not a ton of us from "da nort". I've been a BBQ fiend for the last decade or so, and this forum has always been a huge source of quality info. Glad that you have added your experience. Good to see someone with...

Thanks, Bob. I like your math. However, I should probably clarify, that I'll be buying standard Sam's butts, which are bone-in and have a pretty large fat cap, that I often trim down a bit. That's why I'm thinking at least 40% loss after cooking . . . seem reasonable? Bill

OK, I'm cooking for 130-150 this weekend, doing pulled pork sammies. Assuming there are chips, salads and desserts, what is my basic formula for calculating how much meat I need to buy? I thought I remembered a 40% weight loss during cooking and then plan 1/4 to 1/3 pound of meat per person...

James: Even chicken can be safe cooked to 140 degrees, if it is held there long enough. It is one of the greatly misunderstood concepts in the food world. With the increasingly available options for cooking things sous vide (even for the home cook) more people are learning about this. For...

Glad to see others are getting in on the rotisserie thing! I totally agree on the moist and juicy meat. If you do want to crisp the skin up further, leave all your vents open and run it hotter. I've been running mine around 550 and getting wonderful skin, without losing the moist meat. Of...

The key is the natural casings and I also like the coarse ground wieners. My favorite is Schweigert, but I'm partially biased. They have my grandfathers original recipe (he used to own Tom Sawyer Meat products until the early '60's, and when he closed, he sold his recipes to Schweigert)...

Peter: How did it turn out today? Sorry I didn't see this earlier. My experience with brisket is to ignore temp of the meat once you get past the plateau (180) and simply cook until probe tender. Worrying about temps at the point is counterproductive. Hope it went well and everyone left full...

I love it! From the looks of it, it appears we have maybe 5 new rotisserie users coming from this thread. Please do post after yours arrive and you begin using your new rotisserie. Bill

I've done beer can chicken for years. It was my goto chicken recipe and everyone always loved it, but the rotisserie chicken was at another level. And I did the most basic preparation. I can't wait the use some of my favorite rubs, marinades and brines to kick up the flavor profile with this...

I'm a charcoal only guy, too. In addition to my WSM, I have a Weber Platinum On-touch which I fire with a chimney. I had a Performer for 10+ years, but found the gas starter no more effective or any faster than a chimney. It became more of hassle than anything, esepcially once the sparker...

Thom: If you do get one, check out dadcooksdinner.com He has a bunch of rotisserie recipes on there, including this one for prime rib, which has me inspired: http://www.dadcooksdinner.com/...prime-rib-roast.html Bill

Yes. I got mine at Gerten's Garden Center in Inver Grove last week. they had it on sale for $129, which is $10 less than Amazon. Bill PS Nice to have some more MN BBQ guys here!

I am often accused of being overly critical of my own cooking. I always think that I could have done a little better job on the seasoning mix I concocted, or how something was a little over done, but I just did my first whole chicken on my new rotisserie (22.5" Weber kettle), and it was the...