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Agree with John. DO the probe test . If it is soft with hardly any resistance then it's done. Temps are a guide. The meat will tell you when it's ready.

Steve A, great article! Thanks for the link.

Wonder if it's decaf??

I think so. I've been doing this for years. All I can say is that the color of the meat is great and haven't ever noticed any appreciable loss in flavor. It really makes a pronounced smoke ring. Try a comparison . Do one frozen and one not and see for yourself

Grant use a disposable aluminum pan. Remember that the butt will sit in all this fat and juice while it's cooking. Phil has the better idea of putting a disposable pan underneath

Ben, don't worry. I cook my butts frozen all the time. Great smoke ring!!

Tom, sounds like you need to brine rather than marinade. Brining penetrates into the meat more. There is a section on this site that describes the brining procedure. If not, the web has plenty of insight. Marinade does exactly what you described above.Marinading does not penetrate all the way...

Done it in a crock pot with bbq sauce. Makes passable pulled pork for those who don't know the difference

Jr, I never use ketchup in my variation of the #5. I use some bottle sauce that I like from around here. The bottled sauce is great on its own!!!

Thanks for all the info guys :)

Ok, what is the advantage of using butcher paper over aluminum foil with brisket???

The best part of smoked meatloaf is the next day.COLD. Great sandwiches!!

Jeff, I should have died in the 60"s . Oh, were talking about food. Sorry. Mike ,this wont save any disagreements me and my wife have about this kind of stuff. Milk especially. I say if it doesn't smell and its been in the fridge its good. She's out dumping stuff after the expiration date.

Ben, my suggestion would be cook on it a couple of times first. You'll know then which mods you'd like to put on.I've got the holes for running the thermometer cable. I keep saying I'm going to wire the bottom grates together but I never get to it. Good luck and good smoking. Welcome.

Chris, had some butts I had to finish in the oven on my last cook. Put them in foil pans. I had more juice than I knew what to do with. Strained the fat out now I have great pork collagen to add to my other recipes. I wouldn't have had this if I had been able to finish in the smoker. I don't...

Tim, your dog was sure eying that ham pretty closely. :)

Bill, LOL on your comment!!!

Thanks Ken. Cooking outside would help a lot. I have a problem with cooking deer meat inside. The smell bothers me. I like how it tastes but cna't stomach the smell of it cooking :confused:

Kiss method??? Please explain.

Had a friend give me a deer meat roast. What can I do with it??:confused: