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What is a good basic finishing sauce? I was thinking of just cutting a store bought bbq sauce with some vinegar mixed with a little rub. I wonder if I can convince the family to have a pp appetizer on thanksgiving.

I just cooked 2 shoulders totaling around 15-16 pounds. I cooked them for about 16 hours at 225 until they hit 195. I agree with Bill Hays that I didn't see any fat pockets. I usually buy my meat at a big box store like Sam's or Costco but got these at a local butcher. I'm not sure if there is...

All I did was apply a rub and throw it on the WSM for about 16 hours at 225 until it hit 195 degrees. Turned out very tender and very easy to pull. I was wondering if people get even better results by injecting, basting, or even mixing a sauce at the end. I used hickory, does apple or cherry...

I completed my overnight cook for 16 hours with 15 pounds of pork shoulder. This was done using magic dust found in "Peace, Love, and Barbecue". I had some BBQ sauce for the sandwiches but was wondering what is next? Injections? Finishing sauce in the pulled pork? Perform some basting? Any ideas...

When I said I felt sick it was a mental thing. I just couldn't enjoy the chicken. Some weird germophobia kicked in. I'll keep trying...maybe I'll bring down the next batch from 180 to 175 and gradually get used to the fact that the chicken is "OK". Somewhere from childhood my brain has...

At what temp do most people feel comfortable eating Chicken off the smoker? I pulled at 165 but the chicken looked red near the bone but was super juicy. Any one else note this? Anyways, I pulled it but then felt sick and through it in the oven until it hit 180. Maybe I am just too sensitive...

The issue wasn't tenderness. With a knife and fork this was not an issue. Now that I think about it in light of the posts, I believe its a combination of more fat rendering (causing little "chunks" of fat surrounded meat to develop) with more browning of the BBQ sauce. I think the next time I...

I decided to make some country ribs on Saturday. I doused them with rub and smoked with hickory until they reached about 170°. They were OK. Today I popped some in the oven at 300° until they were about 185° and they were awesome! It always seems that my BBQ tastes better the next day either...

I like spare ribs because I like to enjoy a long day of bbq. I find that baby backs cook in about 2/3 the amount of time. Something about spare ribs makes me feel like a lion tearing into a gazelle. Just my 2 cents.

All the ideas sound good. The temp of 250 is taken at the grate with a remote thermometer. I will try to keep things closed up and creep slower to 225. 250 makes great ribs, don't get me wrong. I just want to try the lower temp to make sure I'm not missing something special. I also have read...

Everytime I cook on my WSM I use the minion method in the following fashion. <UL TYPE=SQUARE> <LI>I fill up the charcoal area about half way up while mixing in wood chunks. <LI>I light about 1/4 of a chimney and lay that on top (with a couple of wood chunks up there. <LI>I fill up the water...