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Now prepping the Butt and Brisket for the overnight smoke. It will be ready by post time for the Belmont stakes. What do you all like to put on the Butt after it's pulled, just leftover rub or do you have a sauce? I was thinking of seperating it into a couple different pans to try something...

Anybody else firing up for the pony rides this Saturday? Here's the tentative plan. 1)Fire up the WSM Friday night with a Butt on the top and Brisket on the bottom. 2)Marinate Portabellas in Italian Dressing and let sit in the fridge. 3)Wake up, go with the crew to OTB, throw down some...

Just bought my first 12 lb pork shoulder at Costco, couldn't believe how cheap it was. I think I'm going to also cook a brisket or baby backs along with it. Any suggestions as to what should be on the top rack dripping down on the lower rack meat? Also, when you put a packer on do you foil...

Following my last smoke, I realized I needed some new knives for the job. With my current set I may as well have broken the window and cut me meat with some glass instead. I was looking at Henckels and Wusthof. If any of you have experience with these (or something better) I'd be glad to hear...

Since I've done well smoking Briskets and ribs so far, it's been requested by my fellow sunday football gang to smoke a ribeye roast. My better half has a 6 pounder in the freezer. It doesn't appear to have any bones in it, just a big ball of beef with a nice fat cap. I've read a lot about...