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I cooked 4 butts for friends and family yesterday. Started with 34 lbs raw and yielded 17.5 lbs. temp ranged from 250-275 and they took approximately 11 hrs. Used a basic rub with apple wood. Tastes great! Turkey tamales from last weekend:

Thanks for the compliments. Here is the link for the recipes I used. Rick Bayless is awesome. http://www.rickbayless.com/recipe/view?recipeID=224

Decided to make some tortas to take me back to my days in Guanajuato Mexico which was one of the best years of my life. Here goes... Made some Avocado infused mayo to layer on the upper piece of bread: Mashed garlic black beans for spreading on bottom piece of bread: Adobo based...

thanks everyone, I will let you know how it goes.

I've got 4 7 lb. butts to cook tonight. they are cryovac'd in my fridge. I need to cook them tonight so they are pulled and vac sealed in 1 lb bags for delivery tomorrow morning at 8 am. I won't get home til 4:30 this afternoon to get started. I'm using my 18.5 wsm and then finishing in the...

"Did he give any specifics on the type of needles?" Not that I recall. I have the episode on my dvr so i'll go back and check. I found this at Saveur: (Terrée de Moules) Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is...

I saw that episode and was curious. Definately something i want to try. He said they were the best he had ever had. http://www.primalgrill.org/rec...peID=38&EpisodeID=28

In the words of the facebook people... Like!

I'm gonna do this recipe for 5lbs. of belly instead of 10lbs which is called for in the recipe. Can i use the same recipe for the brine even though i'm brining less meat or do i need to cut the brine recipe in half?

That's the real pit boss in the last pic. good stuff.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The shred looks fantastic! Hope i end upp with that </div></BLOCKQUOTE> Thanks, I just use two forks and my fingers to pull the meat. I do want to try the bear claws...

I set up the wsm friday night for an all nighter. Around 11 p.m. temp was around 250 put in 17 lbs. of butts adjusted the vents. Waited for temp to baseline around 220-225 when it did i went to bed. 6 am temp was 220 so i stoked the coals with a stick and went back to bed. Meat came off at 1...

The amount of alum. foil i use for each cook is getting kind of ridiculous. Not to mention detrimental enviromentally speaking. I've read that you can wash and reuse but not sure if this works or not. Any of you do this? Is it really worth wrapping the water bowl in foil just to save time...

Nice looking brisket. Where did you get it? I'm in Marietta too. I've found that the Walmart out Dallas Hwy. usually has a good selection of brisket at a good price.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">how long did you brine it? </div></BLOCKQUOTE> I brined for 3 days and then dried it in the fridge for 1 day and then smoked that evening. I'm thinking of soaking in water...

Got this recipe from j biesinger. Bacon I followed this recipe and i was pleased with the results. My wife said she thought it was a bit too salty for her tastes but to me it seemed fine. Bacon is supposed to be a little bit salty.

Thanks Jim. I thought it tasted great.

I used my kettle and put a pan with some water under the brisket because i was worried that the temp would get too high. It turned out really good. Definately much easier than the 18 hr. slow and low method.

Thanks folks! The wife said the shrimp were too salty and i have to admit i woke up this morning and drank about a gallon of water so i may try to substitute balsamic vin. for the soy next time.