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Thanks Chris. I still have my flag............Years go by fast................. Regards, G.

I looked through my spices........I keep my spices in a cupboard [in the dark] mostly in zip lock freezer bags. I have some that my be 10 years old. I am considering experimenting with some new rubs. I have some Cowtown Light, Dixon Medium Hot, and Mild Bills Cumin. I hate to throw them...

I like to make some white rice, add sweet corn, pile some pulled pork on top with a dollop or two of Mertz's sharp cheese spread, a minute in the microwave and then I run a line of my BBQ sauce around the bowl.

Two weeks ago I pulled two butts out of my freezer they were two years old at $1.19/lb. They turned out great. I would have used my WSM but with terrible weather, especially wind, I used my pellet. 19 hours at 225 degrees with my modified BRITU rub. I was at COSTCO last Tuesday and they were...

Two nine pound butts with my modified BRITU rub over yellow mustard. I will fire up the WSM and start the cook the evening before and then bake some sourdough bread in the morning. My wife will be in charge of the cole slaw. I will also use some No. 5 sauce with extra ancho chili pepper...

If you look at the "Virtual Weber Bullet" tab at top of the page you can go to Modifications. There is a link to water pans. I use the Brinkman pan on my WSM from 2005. Here is the discussion link. https://www.virtualweberbullet.com/alternative-water-pans-diffusers-weber-smokers/#brinkmann

I sometimes clean my WSM water pan, racks, etc., in my oven on self-clean. Anyone else?

Pork butt was $1.09 last week at UW Provisions in Madison, WI.

Hmmmm. I believe I am in a stall with my WSM. 14 hours in the low 200's. Foiled with some apple vinegar 2 hours ago when I added some charcoal. Currently sitting at 185 internal with 225 in the cooker. 50 degrees outside with drizzle last night. Right now 66 and sunny. I usually take my...

Just started 18# of pork butt on my WSM. Much of it will go to neighbors. BTW it is running at 221 and meat at 77 right now. Went in at 7 p.m. it is now 8:23. Minion method with two full chimneys of Kingsford.

I have 2 9-pound pork butts ready for either later today or tomorrow. Will use mustard and BRITU rub. Put new AAA batteries in my remote probe receiver and transmitter. I am ready.

Just picked up 4 bags of Kingsford at our local Ace Hardware. I ordered online and they loaded them out front. UW Provisions in Madison, Wisc., has frozen pork butts in 2-packs for $1.09 / lb. I plan to supply pulled pork to some of my neighbors. My WSM is set up under the canopy ready to...

I agree about BRITU. Of course I have modified it a "tad". My ribs, brisket, chicken thighs, and butts all get BRITU. This experimental smoke with the saved offset smoker worked out very well. I didn't have my remote probe or my other "instruments" so I made a million trips outside to check...

Photo isn't displaying in my post above. Here is a second try.

Won't know for a few more hours. It has been running well around 250+/-. Don't have all my tools with me so I am planning on "popping the hood" at 12:30 and checking my internals. Started with a 3/4 chimney and have added two 1/2 chimneys so far in 6 hours.

Photo

Cool, rainy day in Northern Wisconsin. Time for a pork butt in the offset smoker I saved from the metal pile at the dump. BRITU rub over French's Yellow mustard. Sitting right on 250 after 15 minutes. Photo coming.

I am thinking about rubbing yellow mustard and then my modified BRITU rub on some good quality hot dogs and doing an hour or so at a low smoke in my WSM? Any comments?

I'll be right over..............;)

Is a 3-2-1 smoke too long for CSR's at 225? I am getting ready to experiment with about 10 lbs in my WSM. G.