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Ryan, I currently have 2 Stump's Prince's. I also have a WSM 22. I had a Superior SS-2 also. I have never had or cooked on an FEC or any pellet smoker so I could not offer any input. I love my Stump's smokers. They have different sized smokers so the capacity varies. I have 2 Prince's as I...

Russ, Have you tried Stubbs? It is available at Lowes year round. Its all I have been using all winter. Its all natural, not too much ash, no smell or odor. I will be using it from now on. Most people that try it like it. I pay $8.69 for 15lb bag. Just a thought in case the Kingsford does not...

My guess is that it is a whole bnls shoulder, minus the top blade. Commonly referred to as a "shoulder clod". I really do not think it is a brisket at all. On another board, almost the same thing happened. The guy asked the "butcher" for a packer brisket and the butcher sold him a whole bnls...

Just posted a reply on this under the BBQ topic. Biggest HD or Lowes had in my area was 19.5" dia. I bought one for around $8.00. I foil it and it sits nicely in the water pan about 2" or so from the lip. Works great. You might be able to find or order a larger saucer on line but the ones I...

I bought mine at either HD or Lowes, its 19.5" in diameter was either $6-8. Wrap it in foil and it sits in the water pan, about 2" or so beneath the lip. Works like a champ.

I have a Superior SS-2 gravity fed. Love it. Built like a tank, great customer svc and no babysitting it!

Kevin, you are correct. We stopped carrying IBP a few years ago. They were really pushing their pre cut/pre pack product on us when most supermarkets went that route. As you know we still cut all beef, pork, lamb and veal in house. IBP raised prices on all their primals. We do carry Excel beef...

Maybe I can answer about the Publix butts, I am a meat supervisor for Publix in Tennessee and Alabama (21 years). I oversee 35 meat/seafood depts. We do not use Excel pork or IBP/Tyson pork. We do use Excel beef along with other suppliers. Our pork comes from a few suppliers, Smithfield...

I use it and like it. Its a bit hard to find good lump charcoal around here in the winter so I picked up a bag of Stubbs at Lowes 2 months ago. They carry it all year long. I pay $8.69 for a 15lb bag. Starts and burns clean. Not a large amount of ash. I am going to use it all winter at least.

I have been using Williamson Brothers Sauce (Marietta Ga). I really like their regular sauce and they do have a Chipotle bbq sauce out which I have not tried yet. I am lucky as their sauces are available at my local grocery stores.

I bought a pair a few months ago and love them. Can pull pork REAL fast and while they are still hot. No gloves needed. For 10.50 they are worth it.

Stevo, The grain on a brisket runs long ways from the point to the end of the flat. With brisket as with bottom round, eye round, london broil (top round)its best to slice it across the grain. By slicing it with the grain it will be tougher and could be a bit stringy. Also when slicing across...

I will have some posted soon!

Attended the Jack yesterday and was impressed with the amount of WSM's I saw. At least 6-7 teams (backyard and international teams) were using nothing but WSM's. With the amount of teams and all the smokers used, the WSM's had a good showing. They were expecting at least 30,000 people there...

Thanks Sean, I did not know it still existed.

I agree. I have been cutting meat/in the meat business for 21 years and have seen the names change numerous times on many different cuts. Fancy new names can mean more $$.

Looks Great! The second roast in white butcher paper is actually a shoulder roast which also makes a great roast for the smoker. Either one, the chuck or shoulder is great for pulled beef. Not trying to be picky, just pointing out either cut is great!

I stand corrected on the London's. I got some bad info years ago! Never looked it up. I remembered the guide put out by the beef industry "Uniform Retail Meat Identity Standard" (URMIS). This was put out years ago to standardize all names of retail cuts for consumers. Does not hold any water...

Correct Kevin. London Broil was the cooking method used for a thick cut top round steak used in London I believe in the 1800's. Just like the term Delmonico is sometimes used for ribeyes. Delmonico's was a steak house in New York city that popularized this cut I believe in the early 1900's. I...

It can get confusing. Just Google "retail beef cuts" and it will have some nice charts that shows placement and names. It might take some of the confusion out of it. The bnls chuck roll would be the boston butt's bnls beef counter part. Anything that comes from the front quarter (chuck...