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Any cut their pork butts in half prior to smoking to get more rub on the surfaces, more smoke flavor and more bark?

Does anyone slice their pork butt horizontally prior to cooking, rub/season both of the sliced sides and then tie back together with butcher twine prior to cooking? Just wondered if that would allow even more of the rub flavor to get into the meat.

On Saturday I will be cooking a 9# pork butt along with a 2# and 3.5# brisket points. Serving time will be around 7 PM on Saturday evening so i would target around 4 PM for everything to be finished. I am assuming around 12-14 hours for the brisket but am not sure about the time for the brisket...

Doing a high heat Pork Butt and several brisket points today for daughter's high school graduation party tonight. Started the 8# butt around 8 AM and, based on past experience, assume around 6 hours. I also have three, 2.5 to 3# brisket points to cook for burnt ends. About how long should I...

I am thinking of cooking pork butt at our cub scout spring camp-out in a couple of weeks. We will have ~100 people, about 70 adults and 30 young kids. Of that total, I know there will be some who either do not eat meat or do not eat pork :-(. I am thinking that six 8 lbs butts would suffice...

Late tonight I am starting a 7.5 pound pork butt and later on plan to add on a 3# brisket point. I prefer to do the whole brisket but for this cook it is just the point. I know the pork butt will take around 12-14 hours but not quiet sure about the 3 pound point. Should I allow around 6 hour...

Due to higher than planned temps the first few hours of my cook the pork butt has finished much earlier than expected. I have wrapped it in 4 sheets of HD aluminum foil and stuffed it in a small cooler covered with towels. It is also setting in the sun and it is 95 outside. My assumption is...

While vacationing at my in-laws in Branson, MO I happened to notice a brand new Brinkman electric smoker sitting in the father-in-law's garage. It had set there for probably a year so i decided to put it to the test. Started a 6# pork butt, hickory chunks, at around 3AM and pulled it off at...

I found a great deal on a brisket point at the local grocery store yesterday so I smoked it along with some baby backs. It turned out great and got me to thinking, if folks had a choice between either doing a point only or flat only, what would the choice be? Jerry

I have had my WSM for several years now and recently I have noticed flakes of black material on the inside of the lid. The flakes tend to come off easily and I am concerned that they may be getting on the meat. Any tips for cleaning and repairing? I am thinking I could scrape them off somehow...

I went to the local Sam's here in Sugar Land, Tx yesterday to pick up some baby back ribs. Normally they have both the BB's and spare ribs. Yesterday all they had were "pork spare ribs brisket bone off". They were $2.27 a 1bs. which seemed like a good price. Will the cook time w/o the...

This summer my wife's family has a big reunion planned in Branson, MO, about an 11 hour drive from our house. My plan is to cook a couple of butts and brisket the weekend prior to leaving, pull, slice, vacuum pack and freeze them. For the drive I would put them in an ice chest and cover with...

Any advice on the best place to order a replacement probe for my Maverick remote? Jerry

I have a 13 lbs. brisket and was wondering about the advantages/disadvantages of seperating the point from the flat prior to cooking. Plan would be to cook the point on the top grate and flat on the lower grate. Assuming 1.5 hours/lbs. and an 8 lbs. flat/5 lbs. point does that reduce my cook...

While in Colorado last week on vacation we took a gondola ride in Vail up the mountain. We then hiked another mile or more up to the top of the mountain. There on top, at an altitude of probably 10,500', was a BBQ restaurant with two huge smokers out in front. Everything was idle as I assume...

Sam's has choice brisket at $1.29/lbs. while the local grocery has select on sale for $.88/lbs. That's a savings of about $5 for a 12 pounder. Go for the savings or stick with the choice? Jerry PS, With an ambient temperature approaching 100 degrees F, the WSM is setting on the back patio...