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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:

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...

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...

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...

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.

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.

Done on the gasser. Marinated the shrimp in soy, honey, garlic, sranchia and orange juice (thanks Larry). Turned out good for a quick weeknight cook.

Butts, Ribs and ABTs for me (pics to follow). I'll probably get started around 12 AM. What does everyone have planned???

I had never done them on the gasser before but because i was short on time decided to give it a try w/ smoker box full of apple wood chips. I am going to have to freeze some of these -any suggestions on reheating frozen abt's? They turned out pretty good. I think I ate too many though may be...

Not sure why i skewered the strip steak. I should've just grilled the steak to medium rare, I overcooked the steak which i seem to do when i do kabobs, oh well. The shrimp were U15's they were tasty as were the potatos.

My folks were leaving for vacation and i agreed to smoke a couple turkey breats for them. I decided to go ahead and do a couple butts. Had issues keeping the temp up so i never really fell asleep. But i was on time to work this morning! Here are some pics:

Three butts: Smoked bacon for breakfast: Pulled:

Had some pics from Sunday's and last nights dinner. Ribeye: Eggplant: Done: Mojo De Ajo: (Roasted Garlic oil w/ red pep flakes, salt, pepper and lime juice- aka: liquid gold) Aluminum foil pouch w/ mushrooms, mojo de ajo and about 2T of butter: On the...

Marinated flank steak in a yaki-ginger and follow AB's recipe for brussel sprouts (nuke for 3 mins then skewer for the grill with garlic evoo poured over) I cooked some polish sausage and added to the brussel sprouts. Oh yea... it was pouring rain.

The title is a mouthfull but it sure was good! I cooked indirect w/ 2/3 chimney of kingsford for about an hour. Basted w/ roadside sauce last 30 mins. every 5 mins or so. Here are the pics:

Ribeye w/ scallops, aspargus and red onion on the 22.5 kettle. Rainbow: Ready for the grill:

Any hints on how to deal with frigid weather smokes?

I'm doing my first packer cut brisket tonight. I want to do a midnight cook. We're expected to have temps in the teens tonight. I plan on doing "midnight brisket" setup in the cooking topics using the minion method. Any thing i need to do differently to keep the temps up til 6 am? Thanks!

CAB Strips from the butcher shop today. Reverse seared on the kettle. A little overcooked but tasty.