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I use the oven method, but I wrap them tightly in plastic wrap then foil. This further seals in the juices and keeps the sauce from reacting with the aluminum. John

I'd save the time and gas money and simply get a brand new one here for $179. John

I generally use Costco boneless Boston butts. I use the boneless aspect to my advantage. I smear it good with cheap mustard and pour on the rub (maybe as much as a cup) while it's loose. I then it let marinate loose overnight (or as long as you can at a competition) in a zip-loc. I tie it up...

I'm sure the "BGE" on the label made it better than RO. After all, the food is much better by the window. John

I lightly dust my pulled pork with my rub and then sauce very lightly. It has served me very well competitively and among friends and family. My Cooked Butt My Naked Butt My Saucy Butt John

I should have mentioned that I did take the precaution of 'burning off' the galvanized inside. I built a large charcoal fire, poured it on the ground and cooked the can dry with it raised off the coals by three bricks on-edge. I'm tellin' ya, it's a fine way to cook Tom in short order. I brine...

I use the lid from my 30-gallon (I think) galvanized trash can turned upside down on the can. The diameter and depth are perfect to soak both WSM grates. A great bonus is that you can use the can as a 'redneck microwave' to cook a great turkey. Cheers, John

I use BBQr's Delight pellets all the time, although not for cheese yet. I use them pretty much as directed on the bag, except I double the foil, triple the amount and the quadruple the holes. :-) I plop the packet right on the coals. This method has helped me get four calls in my first two...

BBQr's Delight pellets are excellent. I am not at all affiliated with them, but they have helped me win me four awards in two competitions. No soaking, no mess, no BS... John

I have never shopped Sam's, but I've always found Costco's meat and prices to be excellent. One thing to note is that apparently not all stores carry the two-butt cryos in the cases. Here in Boise Idaho they wack them all into country-style ribs so I have to ask a butcher for them. They are...

Well, the next time switch back to Kingsford and perhaps all hickory and you'll know if it's you or the coals and wood. I'll bet it's the former. Experience and confidence are huge. John

I picked-up a Grill Friends angled silicone mop tonight from Kitchen Collection on my way home. I haven't used it yet, but it's well-made and looks very promising. The head is removable for easy cleaning. Cheers, John

I did a comp. practice PB cook last weekend using Costco boneless butts and I didn't tie them. My theory at the time was that it would provide more surface area for bark, which it did. I was really happy with them. John http://static.flickr.com/96/207456884_0ca40ba12a.jpg?v=0...

Robb - I'm really glad that all was well in the end. You obviously did a nice job in saving the day. John

Well, I'll admit that I am very cautious about food safety and I am probably a little paranoid. I just don't risk it if there is any doubt whatsoever. Also, if the butts are boneless they wouldn't be technically "intact". I don't know if Robb's are bone-in or out. John

Robb - I hate to be the bearer of bad news, but I wouldn't serve them. You mentioned that your butts were only at 145 this morning. That means that they very likely spent far too much time in the danger zone (below 140*). Unless you know for a fact this isn't the case, don't risk making your...

Sean - Here's an awesome marinade that will help the tenderness and tastes great. 1 can Cola (leaded -- no diet) 1/2 cup Worcestershire sauce 1/2 cup Soy sauce 1 pkg Good Seasons Zesty Italian salad dressing mix 1 Tbs Freshly ground black pepper 1 Tbs Pickapeppa sauce (optional -...

Sean - How did you slice the tri-tip? As you found out, it's not a tender piece of meat, so you have to slice it thinly (about 1/4") across the grain like you would flank or skirt steak. I hope this helps, John

Steve, Yes, I highly recommend a very light dusting of rub as you pull. The bark typically has great flavor, but the inside could use a little help. As for holding, 190* is great. You could drive a long way (3-5 hours easily) if properly held. I preheat my cooler with a bowl (about four cups)...

I leave mine full-open about 99.8% of the time. The other times I damper it down (no more than 50% and for no more than about 15 minutes) to drop the heat very quickly. The fire needs an exhaust to prevent creosote from depositing on your meat. If you build and tend your fire correctly, you can...