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Tomorrow evening I will be cooking a 8 pound butt with the "slathered in mustard and rub" recipe from this site. Does anyone apply the mustard and rub the night before or shortly before the butts go on the bullet? Thanks, John

For my Independence Day cook i decided to try Royal Oak charcoal for the first time. Decided to run it just like old Kingsford, heaped my ring full with about 6 chunks of smoke wood on top and spread about 15-20 lit coals evenly around the top around 6:30 yesterday evening. Everything went just...

Earlier today I prepped a 12 lb. brisket I bought at Samsclub that had an incredible amount of hard fat on it. When I say alot, I mean I trimmed enough fat from it to completely fill two quart ziploc bags. I still left about 1/8th to a 1/4 inch all over. Should I have cut away that much or just...

Monday evening I will be attempting my first cook using Royal Oak lump charcoal (2 butts and a brisket). In the years i've had my WSM, i've never tried anything other than old Kingsford and even though I happened upon a few 10 pound bags at Academy sports last week, i feel its time to start...

I recently attended a party that had been catered by a local BBQ restaurant. The host uncovered two butts from a foil pan and with a pair of tongs, squeezed them into tiny pieces in a matter of seconds. I thought they were a little overcooked to be eaten alone but really liked them for sandwich...