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Pecan, Apple, and Cherry are my all time favorites. I will mix up the combination depending on what I am smoking. For brisket I usually use more Pecan as an example. However I must say that regardless of the mix with these three I have yet to be dissapointed in the flavors associated regardless...

I like to lay the lump by hand and pack it tight, that way i can secure a 19 hour burn no problem the lump i use Wicked Warrior weekend blend has large size chunks that takes a bit more work to lay in the ring. As for the amount of briquettes to light i would go with a little more than you...

You will love the Wicked lump. i am on my 3rd bag and have had great results. I can't wait until the Competition Blend returns as it is supposed to be that much better!

No noticeable difference IMO. As long as the boneless one is not split and layed out flat. I usually tie it up to retain shape as the de-boning sometimes has irregular cuts that allows the meat to sometimes split at the cut area.

That is just totally kewl!!! I may just have to give making a Mini WSM a try!! I am jealous!!

You've got me thinking now!! But i'll need to hold off until next weekend. Pencil me in for a Friday night cook with the Weekend blend. Sounds like you are very pleased with the Competition Blend. I was really concerned at how easily the flare ups occur after opening the WSM. But then again I...

Everything went fine for the 7 hour cook. I still have to check the remnants of what is left. will do later today. the only issue was the flare up when i opened the WSM to turn and baste the meat. This needs to be done real quick as flames start quickly and actually come up the sides to the bowl...

Well, I am trying out the Wicked Warrior Weekend Blend Lump with 2 racks of beef back ribs. I used a modified MM for this. Filled the ring with just less than half and started a 3/4 chimney of lump. Had lots of sparks when fully lit but once poured over the ring it subsided and all looked good...

They don't currently sell the competition brand. So i ordered 3 22# bags of the weekend warrior.... will let you all know.

I didn't get around to it.... was looking forward tp it as i was going to try it with my new BBQ Guru set up Friday night.... but we had weather warnings all evening and through the night so i will need to postpone until next weekend.... arrrgggghhh!! I will let you know how it goes.... please...

I used apple and a bit of cherry. It turned out great! Let us know your results. Dan

Sal: I did my first butt this weekend as well. Followed the Mr. Brown recipe also. What i found was similar to you as well, at least at first. After 'pulling' the meat I of course had to dive in and take a taste. My first impression was that the meat was moist and could do with some more flavor...

Yes remove the bone and trim large excess fat areas. I split around the bone and that gave me the less than 3" thickness max. After the 10 days in the cure I tied the Butt up to get it somewhat back to its original shape but without the bone. here is what it looked like after 10 days of cure and...

I think I saw the smoke from right here in McKinney!! LOL Not a laughing matter, I know..... had that happen to me 2 summers ago and I have learned to clean more often, especially on the gas grills!!

I received the Wicked weekend blend last week. Have yet to use it, but would love to hear what you think and how it goes. I plan on using it next weekend. I just did an overnight cook Friday and decided to not chance it, so I used my last bag of 'old' Kingsford. I did open the the bag of Wicked...

Picture of First Pulled Pork

Thanks guys! I knew I had read it somehwere on this site.... I have had the black flakes in past but not this much brown residue.... must have been from the excess coals I had added

I just completed a +20 hour cook on my WSM yesterday. Upon completion I closed all vents, including the top one on my WSM to kill the fire. This morning when I open up the lid I noticed a brownish deposit in the lid: it is a flakey dusty deposit, brownish in color. is this normal? and how do I...

Thanks for the support Craig....... it will be the first of many Pulled Pork Q's for me! The family just loved the taste and I an now a hero at least for one meal! LOL The next cook will be next weekend, weather permitting with my new toy from BBQ Guru!

Well SUCCESS! My first Pork Butt cook was great. Pulled off the WSM after 19 Hours at 188 degrees and rested for an hour wrapped in foil as suggested by all. Someone will have to teach me how to attach pics in future!!