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This one is one of my favorites. --------------------- COWBOY CHILI (6 to 8 servings) Dan Bauer says this competition recipe also makes a good eating chili if you add a couple of cans of pinto beans, including the liquid, and serve it over pasta. "I also like to sprinkle a little grated...

Kinda goes with what bentalphanerd said. ... You could have also thrown some peeled potato's in there and remove em before they break apart.

:lol: Thanks. I'm renowned for my "food porn".

Yeah, forgot to mention the plateau at 160. It seems like it'll take forever, then WHAM, after the fat and connective tissues have rendered, the temps go up and it's done.

Try a big chuck roast some time. Cook at 225 to internal temp of 160, foil, cook to 200, remove and let rest. It'll pull apart just like a pork butt.

I always go for bone in. Spose to keep it moist and gives you a great tool for knowing when it's done (when it slides right out)

Larry has some great deals on Mavericks....I'd spend a little more. You get what you pay for. http://wolfes5.tripod.com/wolferub/id14.html

Yeah, you musta been thinking of the Brinkman vertical....also known as the ECB (el Cheapo Brinkman) DO NOT get one of those. The only thing useful on those is the larger water pan...which fits a WSM.;):lol::lol:

That's what I have. If you want to sleep at night when doing overnighters, then the WSM is for you. Load it full of charcoal, use the Minion method and it'll be rock steady for 8-16 hours. It's a bit more $$$ though... about $176 shipped is the cheapest I've seen it.

I did up some spares, some chuck, wings, n some burgers.

It's a butt...just a very small one. Looks like they cut it in two. I don't bother looking for ones in the case, I talk to the butcher and ask for a cryopac of whole bone in pork butts. There's two in a cryopac. If you're heating up your cooker, may as well do two of them. More leftovers ;)...

Maverick's et-73 is a great unit. Dual probes, hi/low pit temp, and meat temp target. Totally programmable.

Mmmm I love liverwurst.

I agree that the best burgers come from your own back yard ! You get to cook em the way YOU like em. For me... medium!

I wouldn't use em.

I usually Q on the weekends, and grill 3-4 times a week... Here's some recent pics...

Larry Wolfe has been selling his rub commercially. He's making it at home (for now). You may want to contact him....He's a member here. Yes, he has the ingredients, Nut value, and UPC on his label.

Looks good... You gotta get the "Hiccupin Hot" Bone Sucking Sauce. Yeah.... what kind of smoker is that? Those ribs almost look like spares until I saw the bone pics. What was the weight of the racks?

The WRB has some heat...I like in on burgers, steaks, haven't tried it on pork yet. They were juicy, smoky, and yummy. LOL