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For comps, I've always used a Boston butt about 8 lbs each. I recently experimented with doing a HH (275-285) cook and did so with some smaller butts (say about 5 lbs each). I really liked the way that turned out and really enjoyed the shortened time of the cook. I think that competition...

When smoking butts to "perfection", it seems like the money muscle portion falls apart just as the rest of the butt. That poses a problem for presentation/slicing of the money muscle. My conclusion is that one should try to slice the money muscle before that point, maybe when internal temps...

Hey folks, I posted this question in a dormant forum section, so I'm reposting here. I have a question about glazing ribs: most glaze recipes seem pretty good at adding shine (which is what I'm going for), but each has a large amount of sugar, honey, or other sweet ingrediants. I tend to put a...

I've noticed that several folks tend to layer their seasonings for the rubs when applying on their meat. In the past, I've just dumped everything in a bowl (salt, pepper, papricka, brown sugar, etc) and slapped it on the butt. Can someone explain the method, reasoning, advantages to layering...