Recent content by WI Lo n Slo

That is too bad that you can't get the brisket at Costco. Like motolife313 I get all of mine at Costco and they are prime. Costco varies from state to state.

Is there a way to search the membership's by state?

Hey with the way that butt turned out I wouldn't be too concerned!! That is a GREAT looking bark! I'll take that any day!

Pork butt is a great choice for starting out. It will take more temperature variation and abuse than anything else. Just be aware of the "stall" that occurs with that piece of meat. It will reach 155 degrees or so and then just stop climbing. There are a lot of good articles and threads that...

Brisket is the holy grail challenge ... patience (lots of it!) and practice are the two keys. It's all about internal temp with a brisket. WBF610 is correct that 195 is a good temp. I usually take mine to 203 but it's just a personal preference. The time per lb at a certain temp doesn't work...

I'm a little south of Sherwood ... 22 acre horse / hobby farm ... location and room wouldn't be an issue. Sitting next to the smoker now babysitting some ribs and smoked potatoes. This wind today is making fire and temp control a real challenge today.

Yes, that would be great. It would really be nice to have a group for sharing ideas, techniques, recipes etc ....

TomKnollRFV ... I'm new to the forum and from the Fox Valley too ...