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Been awhile since I posted. But had to share a story with the TVWB crowd. Last saturday was our relay-for-life event. Our team hosts a rather large party, as we raise quite a lot of money, so its a way to celebrate. Of course Joey Mac BBQ is featured. About 1:00a, I go to put the pork butts...

Thad, Easy...put 'em on together, when one finishes...probably the brisket, double wrap in foil, put in cooler w/ some towels. when the butts finish, do the same w/ them...same cooler. Slice/pull/chop whatever, whenever you're ready to eat. Keep it as simple as possible...the more...

Jesse, w/ water in the pan, lower grate temp might be lower, thus extending the cook time out for that one a little. You could rotate top and bottom, but since the grates aren't interchangable, its usually not worth the effort. Just have some fun and cook . It'll be fine.

Just to be a contrairian to Kevin ... I cook my ribs meat side down in the foil. I've cut back on the amount of liquid. I only notice a slight reduction of the rub contribution.

Cook up some pork butts for a pulled pork "main course". Whet their appetites with about three slabs of ribs done in enough time to be appetizers or munchies. Either cook the butts in advance and reheat, or cook so they're resting and when your ready to eat make a "show" out of pulling them.

Just run the temp up in the cooker...275 or more. foil when meat internal is 175 or so, it'll finish 1-2 hours after that... Ribs can easily be cooked at 275 dome temp too. And if the butt doesn't get all the way topulling temperture, just chop it. I'll be fine.

look for a tender brisket...it happens around 200, but might be 5 degrees above or below that. when its done, wrap it in towels and put it in a dry cooler til dinner time.

Hey Dave, This might sound a little terse, so please don't take it that way, but trust your gut. Its not complicated...heat, meat, cooking...it'll get done. There are many approaches that use foil or not. You're choosing to use foil, thats great. Here are a couple of thoughts: 1) Don't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe. P: ... Makes me want to put my ET-73 away for a while. </div></BLOCKQUOTE> Hey Joe ... cool!!! thats the point of starting this string in the...

Hunter, Dont think of it as a worry, think about as a challenge, and you have the perfect piece of equipment for it. Run the temperature up, take it to well above 200°F. It'll be tender, but might not pull apart like usual. Chop/slice, whatever. Have fun and let us know how it worked...

Timothy - shoot me an email, its in my profile. To wrap things up. 7:00p - pulled the butts off the cooker, covered w/ foil, and placed on the stove. They were between 200 and 190. That's the only time I temped them today. Muscles on top of the blade bone were pulling off fine, the big...

Ok its now about 4:30pm. I added some lump about 2:00p. Mostly to just start warming some new charcoal up. At 4:00, I pushed the added stuff together with the lit, mixed it up and added some more around the edges. Dome temp at 2:00 was 250. Water pan is dry...i'm not adding more water...

Wanted to let some of the newbies out there that cooking w/ the wsm need not be complicated. Its very simple. Task - prepare pork for poker party next friday. Friday 6:00p - remove butts from freezer, drop in cooler filled w/ water. Sat 6:30a - wake up 6:45 - outside to look at...

Eric, I keep things pretty darn simple with chicken when cooking at home. Ample salt, pepper, and some good herbs...thyme and rosemary usually play a prominant role. I don't really use a standard rub. If cooking whole chickens, and when I don't butterfly them out, I'll load the cavity with...

maybe slightly, but not a bunch. We used to use three at comps.

as long as it takes to get multiple wins...or maybe getting an RV . BTW - just finished my Johnnies combo, juicy, hot on the side...i need a nap.

Jason- the only big time i am is a big time wannabe, just got a little lucky. We'll be in arthur for sure. Looking at taylorville too. Come on up to westmont or Shannon! shoot me an email when you get a chance!

I saw this string...your name...and couldn't wait to see the response . I'll cover it for ya pal... My family would disown me, take away all my cookers, lock me up, force me to eat boiled ribs covered in Kraft on the days I wasn't fed lettuce and tofu, if i were to choose ANYTHING but good...

Hey Mel, For a long time, Kansas City, one of the epicenters of BBQ, sliced pork butt was THE rule. It still plays well there, but there is a homoginzation of what is considered BBQ underway. After spending a long time trying to master pulled pork, I'm now revisiting the joys of slices...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by SethM: If you are cooking baby backs Rub them, put them bone side down on the top rack and cook 3 hours at 250 degrees. Put in foil with a bit of...