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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R D Dewey: If I saw that happen to my WSM someone would have to talk me down off the roof... </div></BLOCKQUOTE> Dewwy, why would they have to talk you...

Sorry this response took so long, man it was a hell of a party. The butts went over wonderfully, in fact one guest literally asked who catered them. When I showed him the WSM he immediatedly started grilling me about the cooking process. Then when I told him I had never done butts before he was...

Craig, this will be 9 hours, so we'll see how they go. It's just a little too short of time for me to chill them, I mean I would be reheating them just as they got cool. So we'll see. No one has any ideas on the oven-at-170 trick?

So I just pulled 4 butts off and it's now 8:00am. Those things won't be served until 5 tonight! Yikes. Somehow or another they got done WAY early. I even checked temps in several different places. So right now they are sitting, double wrapped in foil, in the oven. That's holding the lowest temp...

Thanks Craig, I may do that next time. Someone was talking about butterflying a butt. Anyone have details?

Mosef, I'm double wrapping them all with foil and tossing them into the oven. The lowest setting it will hold is 170, so holding them there for several hours should be fine. It's above the minimum-safe level of 140 but not so much that they should overcook. Of course the oven will also have a...

I'll start... We're having about 15 people over tomorrow night for some Q. I know I'm overcooking but I plan on a lot of this going into the freezer. So tonight 25lbs of butts are going on the bullet (4 butts between 5 and 6 lbs each) and those are smoking all night. Tomorrow at noon they...

I was prepping some butts last night and noticed that on one of them it had hardly any fat cap at all, literally just an eighth of an inch or less and it didn't cover the entire top of the butt, bare meat showing through in several areas. So I didn't bother removing it, just rubbed right on top...

Keri, looks us up next time your in Bentonville, first round is on me! Thanks for the corn pudding recipe, I'll add that in next time! Sounds tasty.

Last night I was mixing up rub and making plans for the party this weekend. I poured a glass of bourbon, dropped in a couple of ice cubes and put on a Sirius channel that featured New Orleans jazz. PERFECT mood setters for the party, lol!

Tom, gonna echo Kevin here. An overnight cook is a lot of work, may as well get a lot of leftovers out of it. From a more practical pov though, the small flat won't be on the smoker long enough to justify an overnight gala. Go ahead and get a full brisket or two, or butts, or ribs. Something to...

CH: Great photos and I really want a chance to smoke a ham soon. Your's looks awesome, thanks for making me hungry at 12:26 in the am!

Joe, you're saying cook for the plebes, not the judges? I like it!! Gonna adjust the schedule so the ribs get 5-6 hours on the smoke. Should just about make the meat fall off the bones. Jeff, my oven's lowest temp is 170... if I've foiled the butts how long can they safely stay at that temp? I...

LoL, much better than my lame attempt at humor.

What, Larry? He gets a nasty grade-school cafeteria side dish that no one will ever eat?

Thank you guys much for the help! Randy, you know how it goes... you get a large group of friends and family and you want to show off your best, right? I'll do it all on Fri/Sat and get it knocked out at once. I've got one close friend who's really looking forward to ribs and I want him...

Hmmmm.... ok let's try this schedule then... Butts go on the smoker at 8:00 Friday, should pull those off sometime around noon at the latest. Those can get foiled and dropped into a warm Igloo until 5:00. I'll heat up a brick and drop it in there also. Ribs get membraned/rubbed/cut on Friday...

So we're having an early 4th party this weekend at my place and I'm planning on serving 2 large butts, pulled, and 6 racks of BRITU ribs. I'm telling folks that the food will hit the table around 5-6 Saturday evening, showup whenever you want to around then. Our estimates are around 15 people...

Thanks Mike, that took care of it. Amazing smoke ring. More like a smoke bracelet. I just googled this up, btw: How smoke rings form

Mike, I'm getting a dead link on your link in the original post. Just fyi.