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Did the same for me on my kettle a few years back. Their outstanding customer service has made me a customer for life.

Nothing beats a good fish or shrimp taco! I typically use corn tortilla's.

Captain, or anyone else. As a newbie to the WSM, I followed the guidelines on the virtual weber site regarding pork butt prep and hacked alot of fat off. Ended up having to tie my butts to hold them together for the cook. I notice in alot of Larry's pics and yours tonight that you don't...

Grill Guys still has it listed for $169.99 with free shipping. I got my grill and WSM through them, definately recommend giving them a call to see if they still have it in stock. http://www.grillguys.net/smokeymc.htm

Man Weber is a great company. Called them to get their shipping address so I could send back the broken bottom half of my One touch gold. They told me to just set it out front and they'll send Fedex to pick it up Monday. I've never dealt with a more friendly, customer service oriented business.

Larry, did you trim any fat or just throw them on whole?

Both were good. I really liked the brisket and it's kind of cool to be able to turn out some good brisket at home. Can see myself cooking brisket often. PB was good, but end up with a ton of leftovers for a single guy. Glad I bought the foodsaver. :sad: Next up...ribs. =P~

Looks very good, thinking I'll try a turkey out next on the WSM. Right after I try ribs. :biggrin:

Ok here are the remaining pics. The temp did drop quite a bit last night, with a little wind. I'm thinking that I should have moved the 2 butts up to the top rack in the WSM when I took the brisket off. When I went to check the temp on the butts around 3:00 a.m., the temp was around 220 and...

Butts didn't go so well. :-X Couldn't get them above 174 on the smoker. Temp remained at 240 - 250 through the lid. I finally pulled them off at 7 am (19 hours on the WSM :o ) and threw them in a 240 degree oven. They finally hit 190 after about 35 minutes. Going to bed for a bit, I'll...

For anyone in VA (or other East Coast areas I think), have you tried anything from Balducci's? When I lived down in Reston it was only a block away. Their Chipotle Lime marinaded ribeye was the best store bought steak I've had. Loved their bratwurst from the meat counter too. Just wondered...

Here's the finished Brisket. I took it off at 185 and wrapped it in foil, it's sitting in the cooler now. The butts are only at 169, hopefully they'll be done by 3 am est. Are the photo's to large? Not sure if anyone's on dialup. Lemme know and I'll resize them in the future.

Anything with 1 stick of butter sounds good.

Temp has been stable at 180 for about 15 min, which is good because I need to go to the store for beer. :razz: Them ABT's are some good eating. I was really impatient waiting for them to cook and almost gave up, thinking the bacon would never get done. Probably could have left them on a bit...

Thats the beer talking, look again. :biggrin: Put up a better shot, not as blurry.

Here are the pics I took when I turned everything over. Probably should have done it sooner, brisket is at 174 now so should be done soon. And I should have took the butt photo before flipping it over, the bark was looking good on it. Last two are my dinner, ABT's and the chicken tenders with...

Coming along good I think. :biggrin: Temp holding steady at 240 for the past few hours. Think I'll turn everything and baste the butts in about an hour, I'll take some photos then. I forgot to insert the probe thermo into any of the meat. #-o So I'll put it in the brisket then as well. Got...

Boneless butts, but I trimmed alot of fat off. I followed the Pork Butt preparation method over on The Virtual Bullet site. Using a rub from that site as well. Southern Succor Rub 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup Turbinado sugar 2 Tablespoons table salt 2 teaspoons dry...

Pork Butt and Brisket. Loaded up the WSM. Forgot to take picture of brisket before throwing it on the smoker. #-o Here's a pic of the two pork butt's. This was my first time trying to trim the fat and it took me quite a while, not the prettiest job. Ended up having to tie one of them end to...

Oh man that sounds good. Got the new grill bottom from weber and feeling better so I'll be smoking and grilling this weekend. I love Jalapeno's, think I'll try the ABT's and skewered chicken while the smokers going. :sad:

Larry...how do you make ABT's? =P~

How do I check it? Just looking for any discoloration?

Another question. So I got a brisket and 2 pork butts sitting in my fridge. Was planning on cooking yesterday but this stupid cold is kicking my butt. Can I leave the meat in the fridge until this weekend or do I need to freeze them?

Yeah I bought from Grill Guys. They used UPS for shipping. I don't think UPS had anything to do with the damaged grill handle, both boxes are fine.

I'm glad Larry posts photo's. I just ran across the photo's he posted in the Brisket 911 thread and found them very helpful. (Just happened to buy my first brisket and the point was cut off and was wondering if I'd be able to cook it). Don't love popups, but I still appreciate the photos and...