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Grady, I have several Traegers among my collection of Q's and have produced some award winning results (literally)from them. Why not cook on the Traeger the same as you would your WSM, 220 - 250 for the entire cook? Forget about "smoke" for 3 hours, then 250 for x # of hours...Just stick the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Can I smoke a butt Saturday night to Sunday, wrap it and refrigerate Sunday afternoon until Monday morning, then stick the whole unpulled butt in a dry crockpot to reheat...

Gonna need a little more info about the cook before anyone can help you. All I can tell you from your post is that the temp of 188 means absolutely nothing. Cooking BBQ is a combination of Time, Temperature, and Feel. Did you foil or no foil? Fork test,if so how did it feel? You say you cooked...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Meat is REALLY GOOD.. but really hate bark. So I'll ask my question again how can I produce dehyrated ribs without bark? </div></BLOCKQUOTE> Just so I understand...

Yup, Rich is correct. You didn't really smoke a brisket, you created some lunch meat ...very very good, but still lunch meat.

Thanks for the comments guys, it really makes it worth the effort. Bruce, the butts may come in some contact with each other. That is no big deal as the contact areas will have soft moist bark, but you will not notice a difference in the end blended product. Working on a rib video this week.

Thanks guys! Bill, I didn't need to top it up until morning. It was good to go all night despite the low outside temps. Gary, funny you should ask...I actually tried fish-wurst once...very good stuff. Here is the info for you Fish-Wurst Harvey

I just did a Pork Butt video on the WSM. Thought you folks would appreciate it. Still working on lighting so its a little dark. Let me know what you think. Pork Butt

Thanks Bill, glad you enjoyed. I make them like that all the time now. I've cooked them just about every way under the sun and this produces the best tasting wing IMHO. They're a little addictive though, and thats not such a good thing if ur trying to maintain that girlish figure : )

I like mine smo-fried. smo-fried

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Randy Owens: Could someone from south Louisiana give me some tips on doing a Chisesi's Pride "smoked" whole ham. Doug D? </div></BLOCKQUOTE> Was there...

Jason, rest your butts under a loose foil tent for 15- 20 minutes. Now pull them as you normally would and place thinly on sheet pans. Take the sheet pans and cool in fridge or freezer uncovered until they have cooled.The 7 lbs will take approx. 2-3 gallon size vac bags. Remember to allow for...

Jason, we prepack most of the time. As long as you observe proper "cool down" methods you will have no worries vac packing on the 19th and storing in the fridge until the 23rd.

Morning David, I missed that show so I can only hazard a guess. Did they actually foil from beginning to end or is it possible that the camera did not show everything in between? Being in foil that long would create a falling off the bone, mushy end product. Thats not what KCBS tells us is a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Close all three bottom vents. Open the top vent fully and leave it that way during the entire cook. </div></BLOCKQUOTE> Not sure why it calls for closing all 3 vents. It...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde: Harvey - nice smokers, man. did you custom build that beauty? A friend and I are in process of building a big smoker that looks about what...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Do you think it's still good? I'm going to try to throw it in a brine today and cook hot and fast tomorrow. It's tough getting old...

Morning guys, thanks for the compliments! I'm quite proud of that rig. Adam, it was custom built. I will upload some pics of the process today. It actually started out as a weekend project to build a 4x6' smoker for my backyard Bob, no permits needed. Although, it does come very close to...

Love to help ya out Keri, kind of a repayment for that amazing cornbread recipe : ) I'm getting a little carried away with my cookers. So far its a hibachi(for fun), Northwoods cabinet smoker, 55 gal drum, WSM, 22" Weber Kettle, Traeger 075 and my baby, the Bubba-Q I'm gonna teach those...

Haven't cut them down yet Ray. Will be doing that over the holidays. I expect there will be quite a bit though. I'll post some pics when we take them down. * Dave, if you read this you are more than welcome to some, if you would like.