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I use this one that he himself mentioned at his class I attended. He even said that he forgot to add the Lemon Juice to the book but here it is. I have 8 butts on the smoker and i injected this in every one of them and have used this injection for a few years now. Its wonderful and does not...

You cant really go by time but yes a good rule of thumb is 1-1.5 hours per lb so if u have 2 12 lbrs expect 12-18 hours of cook time total. Remeber you go by temp not by time you can always FTC and keep in the safe zone for upwards of 6 hours if need be

You can rub the night before or 2 hours before going on smoker doesnt truly matter its whatever your preference is

I always inject and always pull at 203* and let rest at least one hour.

I always foil my briskets at about 165* just to get through the stall and moisten it up a bit. I inject as well and add aus jus or beef broth to the foil when wrapped. I take to internal of 195*-205 depending on the feel i like the feel of hot knife through butter

There r so many rubs out there to try. Your methods are sound just remember dont go by time go by feel and texture the tear test and bend test are great also look for the meat pulling back from the bone.

how do u do the shoulders? Meaning what do u with the skin and such after its done? just discard it?

kevin this looks awesome can u give more details as far as temps and cooking times? and a step by step recipe so i can try it? I know nothing of cooking chicken on wsm sadly enough

i have read alot on this subject hear lately and I find that people take their butts to 190-205 an then double wrap in aluminum foil and let rest for a few hours. thats what Im gonna do anyway

I read somewhere you can run it under hot water and it will loosen it up a little bit and make it easier

Louis I wanted Baby backs but my girl said she wants beef short ribs and we all know if momma aint happy noone is happy. besides were doing babies to break in the new smokers on sunday. Ill do ribs in the 18 incher and Chuckie in the 22 incher. I have to get them both broke in for temp cntrol...

Jeff, I dont suppose you could send me the ingredients to your fatties u made at this tailgate party and how to make them? I wanna make them for my party coming up. They look amazing I can see some of the ingredients in the pictures but some are to hard to make out. you can email them to me if...

Well I will tell you... I just bought an 18.5 WSM and a 22.5 WSM! thats what I just did. I have a massive cook coming up it went from 11 people to 30 people word spreads way to fast... Anyway I am debating on what to cook? I am thinking the following. 2- 5lb Boston butts Cherry Dr Pepper...

Hi I have never done beef short ribs but my girl wants them as an appetizer for our party of 20 people. Any suggestions?? How do they come packaged if I get them from sams? DO i remove any membrane? Im so lost on beef short ribs lol

Ok Awesome thanks for the input I think were going to do the Cherry Dr Pepper Pork Butts. Now my next question is do I baste every so often or just let them get to 165 foil them take them to 190 and pull them and stick them in a cooler to rest? Also, How many butts do u think I need?

WOW! so a 16 pounder will fit on the 18.5.. Like I said I have 18 people to feed next weekend. Would that thing fit on the bottom? so i could roll some ribs for the top?

The Chuck Roll Recipe on the Home Page of this website what size weber is that? I have the weber 18.5 nd would love to do a chuck roll around 16 lbs for this 18 person party I have coming up next weekend.

I am about to recieve my new 18.5" WSM and I am having about 13 people over to break this bad boy in. Now they all said they dont care what I make. We are all hefty eaters. Here is what I am thinking. I have recently stumbled onto this Chuck Roll thing. What size would fit on the 18 incher...

may I ask why u lay fat side down?? Wouldnt it be better to have fat cap up so it melts intot he meat? maybe i am getting my cuts mixed up

OH NO!! that sucks I get my smoker ina few days I hope I hope nothing is wrong with mine omg