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Outstanding pulled pork & sauce. http://www.gtsouths.com/

I've read a lot about brining large cuts of meat and I've brined many turkeys myself, but I don't think I've ever seen anyone talking about brining ribs. Is there a reason this shouldn't be done? It seems like it couldn't help but make them more juicy and flavorful. Any thoughts?

Is there a rule of thumb regarding how much butt serves how many people? I haven't done one yet, only ribs & chicken. -Jeff

I've been searching posts and I can't find an answer to this. Lots of people swear by using sand instead of water in the waterpan, but how much sand? Full? Half full? Just cover the bottom? Also would adding a clay saucer or pizza stone with the sand make temp control better, worse, no difference?

I'd just like to toss in a recommendation for something I've found very useful called the Magic Bullet blender. I think it sells for around $50. It's a small device that used to be advertised on infomercials. My daughter talked me into buying one so she could make smoothies. I expected it to be...

First post. Hi everyone! I'm looking forward to spending a lot of time here. Anyhow... I got my 22" WSM earlier this week from Amazon. Today was my first time using it. I made two beer can chickens and 7 racks of baby back ribs. The chicken was outstanding - excellent flavor, juicy and tender...