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The finished product... http://thewickedpinto.files.wordpress.com/2008/07/pulled.jpg

Thanks everyone, It hit another plateau at 186 and sat there for a long time and I got impatient and pulled a piece off the end to taste it -- excellent. I sat and watched it for a while longer while it wouldn't rise above 186 and decided to grab ahold of the thing and see how it felt --...

No problem, I'd like to know the answer. I only turned it over because it was in the recipe. I've done a few briskets either way and haven't noticed a difference. Thought maybe a butt with all of the connective tissue could benefit from a turn. Anyway, it's resting right now. I pulled a...

Thanks guys, it sat there for a while and now the temp is climbing nicely. Should be ready in an hour or so. Can't wait. I can't believe how rock steady the WSM has been. I haven't done anything but add a little water and tap the coals once in a while after getting things stable about an...

Also, I've been stuck at 174 degrees on the meat probe for a couple of hours. The butt feels extremely tender when placing the probe and I usually go by feel with ribs and other meats. According to the Mr. Brown recipe, I need to get up to at least 190. I know about the plateau with briskets...

Just turned it over after ten hours. Trying peach wood with a little hickory. http://thewickedpinto.files.wordpress.com/2008/07/my-butt.jpg

Smoking some ribs in SE Michigan right now.

Of course I read about this now. I was in Saugatuck last weekend and had to drive through GR on my way home. Oh well...

Hey Scott, Glad to here it, I had lot's of fun there in the past. Now, consoling myself over the Piston's loss I'm enjoying the other part of 'cue, the leftovers. I put some rub on a bunch of chicken wings and threw them on the smoker with the ribs and the whole chickens and let them smolder...

Hey Jerry, Thanks, I have found one really good barbecue place in Michigan. Lazybone's in Roseville, the owner was a chef at The Golden Mushroom which was one of the best restaurants in the area. I guess he got the barbecue bug because he opened up a pit in what used to be his father's old...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Hoofman: Two Scotts from Michigan? Gotta like that. Welcome aboard. What part are you from? </div></BLOCKQUOTE> Hi, I live near Detroit now, in...

All I can say is WOW! Amazing. I have thought about trying to smoke before, but I found this message board, read for several hours and then RAN to the store yesterday to get a bullet. I decided to do spare ribs and chicken, following the BRITU method for the ribs. I used hickory and...