Search results

I’ve got six (6) 8-9lbs pork butts on my 22 WSM. They went on at 6:45pm tonight, and the top grill temp is running steady at 260 degrees. I’ve cooked 3 before, but never 6. Does anyone have any suggestions as to: how often I should rotate them between the racks, what temp should I try to...

#5 was quick and simple to make, and it tastes great. I have tried several recipes and was disappointed with all of them...but not this time. Thanks! Mike

I tried the base recipe tonight and added 1/2 teaspoon of crushed red pepper. It was quick, simple, and complemented the pull pork that I smoked for 10 hours on Sunday. Thanks!

Great atmosphere and quality food. Lee Ann Whippen is the Chef/Partner of Chicago Q. I’ve seen her on the BBQ Pit Masters, so I had to try the “Competition" St. Louis Full Slab. At $33.75 a rack, it was a bit pricey, but it was worth it! Mike WSM 22.5”, OTG 22.5”, Genesis S-320...