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My daughter's 2nd birthday party was last Sunday. I did a little cookin' Got a case of St. Louis-cut spares from Restaurant Depot, and cooked 4 racks, along with some beans, and other fixins. About to be foiled: Mmmm... ribs Cant' forget the beans: Cooked the ribs @ 230 on the WSM, 3-2...

Brisket: Sliced: Money Shot: Butts: No pulled pics yet .. also did 3 racks of BB's .. waiting for my buddy with the D40 that took all the pics to send me the rib pr0n. That was, by far, the best brisket I've ever cooked. It was tender, and full of juices and had incredible flavor. The...

Re: update Around here, spares come in 2-packs and BB's come in 3-packs, no matter where I go. Strange - i wish I could find spares in 3-packs.

Made some ribs on the 4th. 6 Racks of BB's on the ProQ. My setup for the day: Smoked 'em at around 225F on the ProQ. Homemade rub. All 6 racks on the top rack, in a rib rack. Sauced the last half hour. Finished for ~5 min each side on the kettle, with a little more sauce. They were...

The event went very well. I used the host's grill, which caught on fire from grease / sludge build-up, just about as soon as I put the first burgers on. :shock: My other grill available was a 10-year-old Char-broil with rotted-out burners. Great. I ended up re-starting the larger grill, and...

I'll be worried about it until all the food's gone! :lol:

First "catering gig". Block party for ~100. Also cooking burgers, dogs, kabobs, chicken and steaks on 2 gassers.

Well, I've started my monster smoke. Look at all this meat... 8 butts, 2 packer briskets: :shock: 4 Butts: (There are 8 Total) One packer brisket: (There are 2) 3 butts on the WSM above one packer. 2 Butts on top shelf of ProQ, 3 butts on middle of ProQ, packer on bottom shelf of ProQ...

I have been in touch with Fred, and he (on a Sunday, no less) is making arrangements to make things right. I can't say enough about Fred's customer service. I have not yet been in touch with Ian (didn't realize he hung around the boards) but I will get in touch. My frustration with the cooker...

Puff, not really, I spent most of yesterday burning it, to get a feel for it. You know, I can live with the fuel consumption. What I can't live with, however, for the $$, is the shoddy construction/manufacturing and all the problems I've had with it.

[Edited Intentionally] The "stacker" sections don't fit together very well without some serious manhandling. Took me 10 minutes to get the lid on, had to bend it and bang it to get it to fit. The whole thing has a very flimsy feel to it. I don't know about Ian's prototypes, or what Roxy is...

Marinated some thighs in Mojo for 4 hours, cooked 'em on the kettle over Kingsford and mesquite. Made some cheesy rice stuff, some Rice-A-Roni thing. Didn't have time to mess with fancy sides. Oh, and a few Natural Ice to wash it down. Burp.

According to Chris over at VWBB, it can be done in the WSM. Check out: http://www.virtualweberbullet.com/chuckroll.html That was a huge chuck roll. If it were me, I'd be chopping that sucker into 4-5 smaller hunks. I've done chuck roasts and chuck rolls and I usually foil @ 165. But a lot...

Found a 1.6lb chuck roast at the store. Smoked it, foiled it, chopped it: Pulled Pork: Wife made mac salad. I took some brisket out of the freezer, was in a foodsaver. Re-heated it in the pit, added sauce. Was killer.. no pics of the brisket.

Butts after around 9 hours: Looking good. They're running in the 170's. Couple more hours, should be done.

2 Butts on the WSM @ 11:40. Temps holding steady at 225*, hickory and cherry. Total weight on the cryo was 15lbs, thinking one of 'em is 7 other is 8. One of them is going to someone who potentially will be wanting to feed it to 150 people sometime in June :shock: Used Mr. Brown rub...

Felt like making some ribs today. On the Weber smoker @ 1:00 PM over Kingsford and cherry wood. At the 2-hour mark: Sauced and off the pit: Sliced: They were fall-off-the-bone tender. Just enough sweet from the sauce, and heat from the rub. I made 2 racks - there are none left...

Totally on impulse, yesterday I stopped by Super Walmart and grabbed an 11.5lb no-roll packer, bag of Kingsford and bag of mesquite. Minioned the WSM at 11:00, brisket on out of the fridge at 11:30. WSM stayed in the sweet spot and kicked out thin blue all night. Flat read 177 at 8AM, pulled...

******, I can't see it .. Webshots appears to be down. I get Red X's.

It ran around 250 for the first 2.5 hours or so, then it went up to around 300, even with all the vents closed. Entire cook was ~4 hours. Rest 1 1/2 hours.

I'm now a huge fan of the wooster /S/P/G rub on brisket. Great smoke flavor. Didn't even use any sauce .. definitely a winner!

Update: Brisket is done. Still in foil, after ~2hr rest: Slices: Nice and moist, nice smoke ring: Burp.

On the WSM, Drum-style (no water pan, fat dripping on the coals.) 5.5lb Choice flat from BJ's. Rubbed with wooster, S/P/G 1:1:1. Should be pretty good. I'll post the results..

Here's the link to the pics, start to finish: http://s269.photobucket.com/albums/jj61/rprata/New%20Years%20Cook/ Everything came out awesome. Got a lot of PP left over! Thank goodness for the Foodsaver.

Well the chuck just came off, double-wrapped and put in the oven for a rest. Will be ready just in time for lunch sammies. The butts are still going. WSM is still going at 250 lid. Added some more Kingsford to sustain the rest of the cook. Will post more pics when I shred the chuck and pull...