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Thanks for the advice folks!

Smoking a pork butt a couple days before it will be consumed. Should I pull it when it's done or leave it whole before reheating? What have you found to be the best way to reheat?

Didn't see one on their website so I made my own.

Sheldon, did you ever mod your Party Q with an AC adapter? If so, what did you do? Battery life is definitely an issue.

I must try the 14" clay saucer idea. Thanks for the info Chad

Gonna order some now, thanks Mark

May I ask what your injection recipe is Mark?

Smart & Final has great deals on Foster Farms twin packs. I buy them all the time.

Butts are very forgiving, 245 would have been fine. I've done them at 280 to save some time and I don't think I could tell the difference in the finished product.

I rarely buy spares, the BB's in Cali are always very meaty and the meat is less fatty. 4-5 hrs @250 'till they pull apart easily. I don't foil any more. I think your wife did you a favor.

Mahogany smoked meats use "Mountain Mahogany" which is not at all related to Honduras or other types of mahogany used in cabinetry.

I ran across this yesterday http://www.porkpuller.com/ Looks like it may work pretty well for large quantities

Pretty crazy Kevin.

No, quite the opposite Tim. It's a great method for ungraded or "select" briskets. For prime cuts I stick with low and slow.

I use pretty much the same recipe with Chef Merito meat seasoning instead of the s&p. Always good! http://www.chefmerito.com/Prod...x?pid=1036&catid=502

Jim, please do a follow up post after the cook. I'm curious just how long that 12 pounder is going to take to cook. I would guess it would take closer to 4 hours but I don't have much experience roasting at temps that low.

Foiling seems to be fool proof for me. I need all the help I can get sometimes.

I'm curious about that finishing sauce too.

I'm with Dave, I never have an issue with long cooks using this method. Give the legs of the WSM a gentle kick to knock down the ashes every so often. Be careful not to slosh the water around though. Best not to add water and then kick the legs. Learned this the hard way. DOH!

Good one Kevin! Really like it. Tried it a couple of weeks ago, gonna make another batch this weekend. Green peppercorns are the key.