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Ordered mine thru this site from amazon. Just go this in yesterday on shipping date: Hello from Amazon.com. We now have delivery date(s) for the order you placed on October 15 2008 09:15 PDT (Order# "Weber 731001 22-1/2-Inch Smoker" [Kitchen] Estimated arrival date: 11/17/2008 -...

Yikes!! What's that white stuff?

Two pork butts and two racks of spare ribs. Also have 72 flour tortillas to serve with the pork.

Craig, That's exactly what I do. I think the foodsaver does a great job on the pulled pork. I give them to friends to enjoy and every one of them loves the boiling bag concept.

Just want to say I use it also, for my Brisket. It's very good.

BTW forgot to say that he has an excellant rub!

Tom, Just got my monthly bbq newsletter in and they had this topic in there. I use this guys rub on brisket. this is his web site: www.TexasBBQRub.com 2. Fat side up or down when you cook a brisket. This is a frequently asked question and stirs up some debate in the BBQ community. When...

Hi Tom, I always do mine fat side down. The one time I did it fat side up, it didn't seem to render the fat as well. In Texas we use a tomato based sauce on the side, although my favorite sauce, from the Luling City Market Bar-b-que is a mustard based sauce...

drool....

My mouth is watering reading this. I have to smoke a Butt this weekend.

That's a winning combo Sonny also told me about. It's still a big hit at my place with the poker pals.

Hang in there Jim. It will get better. On my first cook I used two much wood also. The meat came out way to black and smokey. About two fist size pieces is all you need.

Mark, I had a few cooks here in sept and oct that were in the 80's as far as outside temp and I didn't change a thing. The minion method seems to work at any temp.

Just pulled two butts and a brisket at 8:00 this morning. I put the "Mr. Brown" rub on everything too, but I also add some garlic powder. Just put a turkey and ham on to come out this afternoon.

Going for my biggest cook yet. Two butts and a brisket starting Saturday at 7:00 pm till Sunday morning. Then pull those and do a Turkey and ham with the water pan empty (about 5 hours).

Rob, do you have a sam's club or costco nearby? I was able to get my super bowl brisket from sam's for 1.65 lb.

Sam's is where I get my butts also, and you're right, you usually have to ring the bell and ask for the two pack. Before Xmas they actually had them in the case at .88 a lb. There use them in South Texas for making tamales. Our HEB (grocery chain) here usually has them out also. For super...

Mark, you will love this unit. I got mine in Sept and did two butts on top and a brisket on the bottom with the minion method on the second cook. My friends went crazy over the butts. Most had never had the smoked butts before. As you know, Texas being a "Beef" state you don't get much pulled...

Jim, Just did your method again for two butts this weekend. I put them on at 8:45 pm and didn't look at them again until 8:00am the next day. I had planned to check them at about 04:00am but I slept through it! The WSM was still putting out heat. I think almost 12 hours was the longest...

I saw that last night too. Seeing the whole process on video de-mystified it for me. I would recommend viewing the show it get a good idea on how to do it. I?m surprised that actually let them film it. Got this off the food-tv site on future showings. Unwrapped Episode CW1D11 AIR...