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A pork butt is actually a pork shoulder, which is split into two parts. The first part is called a Boston Butt or Pork Should Blade Roast. The second is called a Picnic Roast. Both parts of the shoulder work well smoked low and slow, and are perfect for Mr. Brown. No worries. Jeff T.

I actually have never put in the MSG, so I don't know what I'm missing. I recall previous threads discussing its benefits and possible side effects, perhaps a search on BRITU and ACCENT together can provide more info. If anyone has any reservations about its use, leave it out.

I'll second the remove the membrane statement. Makes a big difference. Also, if you are using the BRITU rub, just remember to go light with it, as there is a lot of salt in the rub. Otherwise, ribs should come out great with little effort.

As with all things related to the WSM, I avoid anything that would keep me away from my beer. With that, I would simply add more unlit coals to the charcoal pan, assuming that your running temperature has not died. If your fire has started to die, then you need to add hot coals. But you should...

Wow that sure sounds good. But you sure can't eat it very often. 5 sticks of butter -> 4 bowls of soup = I better not make this very often. Jeff

Did I read your rub recipe right in that you are using 1 Tablespoon of Allspice. Doesn't that get a little overpowering. I have used allspice in small quantities and it has appeared overpowering then. Jeff

How much mayo do you add to this, is it on the order of tablespoons or cups? Jeff

My problem in the past with country style ribs was that, after the cook, it was all bark. One big chunk of bark. I believe the proper use of foil helped with this problem. In the future, I believe that perhaps 3 hours in the open, 1-2 hours in foil, then 1 hour without foil again to crisp it up...

I have never had much succes with these babies in the past. However, I tried something new this time, and I was very happy with the results. The country style ribs are not actually ribs but strips of pork butt. Here's what I did: Slathered each of the strips (about 8) with mustard and plenty of...

I recently purchased the Lansky Sharpening System from discountknives.com for about $30. This is a guide-rod system with different grit hones, not electric but it works pretty good at getting a consistent angle on the blade. Jeff

Thanks for the replies. Dean, you are correct in your assumptions that I am using a large amount of "used" charcoal. This may be the source of my heat spike. I will rearrange my charcoals on future cooks. Up to now, I have been dreadfully scared of closing the top vent, but the advice of Kevin...

Has anyone else had problems with high temps when using sand in the pan? I have the larger water pan filled almost to the top with sand, and I have no problems as long as the temps stay low (200-240). But when the temps rise above, say 250, I get the runaway train effect, where I cannot seem to...

What method do all of you use to sharpen these knives? Do you have an electric sharpener, and if so, what type? Jeff

Has anyone considered the Weber Q for quick and dirty grilling? I have been essentially gas free for about 4 years now, with nothing but my Weber kettle and WSM. However, there have been some occasions where I wished I had a gas grill for one fish fillet or steak, or a handfull of hot dogs...

Bruce, Have you ever used wood from a lemon tree?

When applying the Dr Pepper marinade for the brisket, do you apply a rub before the cook? What sort of rub would you apply? I am thinking about trying this recipe for a Fri or Sat night cook. Thanks Jeff

Buy a food saver and you can cook on the weekend and eat over the next couple of weeks. BBQ preserves very well in a vacuum pack in the freezer. Plus, you only get about 4 pounds out of a 8 pound pork butt anyways. Its suprising how fast the stuff disappears.

You do want to avoid using a vacuum sealer on those puppies. They will end up flat as a pancake. Sure they taste the same, but they lose all shape.

Kevin, Did you leave the butt unwrapped for 6 hours, or did you unwrap after 6 hours of sitting?

Has anyone tried a recipe that looks like this? I am considering this for the weekend, but changing the starting temps to around 225 deg. I found this on the net, and it sounds pretty tasty. This came from a list of recipes for the Big Egg thingy. Gary's Hawaiian Turkey 15-pound...