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One thing about the flipping I had alot less sticking on the grate. All my other cooks I haven't touched or move them at all and the whole bottom would be stuck and with the flip I had some sticking but not much. Btw that crunchy stuck on stuff is some tasty pickens.

I never really go by temp so I do open and check the butts anyways. Like right now the temp was at 178 in a spot but the bone pulled cleanly out and the poke test showed me it was done. Both are out and resting comfortablely. I will not know if flipping did much until I pull them. I'm...

The reason I flipped this time is because they are kind of oddly shaped and the corners are real close to the sides. I kind of liked the last flip they cracked open a little so I put more rub on and down in there. They are probably done now. I poked around until I found a spot that seemed a...

I put 2 butts that are around 7 lbs on at 5:30 ish last night. My temp is 230 to 240 ish. When I cook 2 butts this size it always seems to take around 14 or more hours. It always seems like it takes forever to get out of the 160-170 degree range.

I've never flipped cooking butts before. I always cooked them fat side down and just left them alone. Last night I started 2 butts and have flipped them two times at around 11:00 last night and at 6:00 this morning.Do you flip or turn butts? I kind of think they may cook a little more even...

Yes I've used cider vin and I liked it. I also will give a shot of lime juice into the mix. Anyone else tweek the recipe a little?

This is so good and is so fun to cook. I had to share this recipe. I baste just like Bryan posted about every 5 or 10 min. Cooked on the Weber gasser with all 3 valves on medium.

That is where I got mine. I had to ask for it, they didn't have them out

Finished mine a little before 12:00 at a temp of 205. It's resting comfortablely right now. Will probably crack it open around 5:00 ish.

Ok, I'm at 12 hours and I got a temp reading of 184. I thought I read it was hard to get a good temp reading someplace on the net because of all the fat but it seems to not be too hard to get. At least all the readings I took were about the same. I foiled it just now I don't really know why...

I'm doing my first full sized roll today. The plan is to put it on around 7 :00 tonight and cook at 240 degrees or so. I'll foil tomorrow morning around 8:00 is it really that hard to get a good temp reading on the larger Chuck rolls? Any tips anyone wants to share?

I'd just ask at the meat department for it. If your store sells the roast they probably have the cryo pack in the back. I can get them up here but I need to ask for them.

I always have a pocket knife and have always just cut the tops off. After reading this I kind of want to try the ripcord just for the heck of it. Never have really given it a second thought until now.

I love lamb when cooked well. I'm slowly learning to do it myself. What was your rub if you don't mind sharing. Did you check the temp of the lamb when you pulled it off?

What was your best tasting meal/meat/dish you have cooked on the WSM? Not your favorite thing to cook but it could be that too. As I think about mine it seems like it's kind of an od one. I don't do these very much but each time I have they aren't bad. However, 1 time they turned out...

Craig thanks yes lump is easier than I thought it would be. I'm a convert. Paul did you flip yours? I'm kind of wondering if flipping would speed up the cook. I see some of these 12 hour butt cooks and then I start to wonder why mine take so darn long. Joe I've never taken one off early yet...

1 This was my first overnighter with lump, Royal Oak. I used a PitMinder and it went very smooth. The overnight part went as normal for me, butts were at 160 ish in the morning. I added about a 1/4 of a ring of unlit at the 15 hour mark. I wish I would have added more this turned out to be a...

I’m willing to bet when it all is said and done there isn’t going to be much of a difference between the new and old K for low and slow cooking. My gut tells me the weather will be a bigger factor in a cook more so than new or old K. However, just by Kingsford changing there product has given...

I like to play around with my rubs and this is a pretty basic one that turned out really really good. Any opinions? Everything is an equal part, I used 1 tablespoon. 1 ground garlic 1 garlic powder 1 salt 1 celery salt 1 paprika 1 chili powder 1 thyme 1 oregano 1 onion powder 1 dry mustard...

To me the most interesting is the smell difference. Anyone else notice that that has used the new K? I've not tried it yet.