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Just came back from Costco.kr with these and now have them in a kalbi marinade. I'm planning on smoking for about 3 - 4 hours at 225-250F. As you can see, they are well marbled with one side completely covered in fat. Hoping they render well and don't dry out. Any thoughts or suggestions? They...

But it's sitting in my car. Still trying to figure out how to break the news to wifey. I think I'll wait till everyone goes to bed, put it together and act surprised when she sees it in the backyard. FYI...money is not the issue...the growing collection is!

Hi folks! I've done butts before and I've done a few briskets but I've never done them together. I have a 8# and a 9# butt (boneless), and a 10.5# packer. I'd like to do butts over brisket, but I'm a little nervous about over cooking the brisket. My question: At 225F what cooking times am I...

I think I got my WSM under control. I cooked 2 racks of bb's in 3 and 1/2 hours using TEXASBBQRUB and a foiled water pan (no water). They came out perfect. Wow! Temp held steady...no water...

I had a big jug of cheap white wine that was opened and not really getting drunk, so I decided to use it instead of water for the High Heat Brine recipe I found in the cooking topics section on brining. I brined them for 6 hours, let them dry for 4 hours, rubbed all 4 with EVO, sprinkled Texas...

I'm pretty sure this is what Bryan S. calls it. That slice of meat you find when you flip the butts after 12 hours! I just can't imagine cutting off that fat cap and throwing that away. What a breakfast treat. My two 8 lb'ers are in the 180's right now. Just waiting for the bark to reform over...

Once again, I have to say thanks to Chris A. and all the members of this great site. My overnight cook is just now finishing and it was a great success! Couldn't have done it without your help! I'd also like to thank Bryan S. and other members who said DON'T REMOVE THE FAT CAP! Wow! That meat...

Just put these on. Took 2 whole loins, cut them in two, brined for 2 days, then wrapped 3 pieces in bacon and rubbed one down with a brown sugar/red pepper rub. They cooking right now at 325-350 F. Foiled pan, no water. I'm planning on rotating them at one hour and removing them at 135 F. Then...