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Congrats!  Hope you are ready for a life change!  No fear you will love it.  My baby (He is 24 now) is my best smoking buddy.  I have 3 kids and 6 grandkids now (we are a prolific bunch of Texicans) Enjoy them while you can, life is way too short. Burk

I'm still smokin!  These are still true.  Darn this is an old one. Burk

I'm converted! Next batch I promise. BTW the boss is whipping up some real meatballs for a party next Friday, I think I will hijack some. lol

Awesome!  Thanks for the reply.

Here is the glaze I used.  I didn't notice it said mild till after they were complete.  I still had a hot, sweet taste. I would prefer more heat. There is always next time!

Butts are still smokin!

Money Shot!

Putting the glaze on here...

The Moink balls are just frozed meat balls wrapped in bacon.  I used my rub and a jalapeno jelly glaze.  pics to follow

Got a late start today, but we are rolling now.  Saw a thread about "moink" balls so I had to try.  (2) butts on for about 4 hours now.

Nice Info.!  Wish we had a Costco here.  Seems like someone should look into altering the genetics of hogs so that the membrane would be missing from all of them!  Just saying... Burk

Sounds like a good plan.  The apple juice idea is good, sometimes I smear a little grape jelly on them at the foiling stage.  Trust me it works.  lol Burk

Thanks guys!   There is an annual BBQ event in Electra TX not far from where I live where cabrito is one of the categories.  I've always intended to check it out but never have.  I really appreciate the input.  I've got to try it. Burk

I had this once when I lived in West Texas.  Can anyone give me some pointers? i.e.  What cut, seasoning, wood, temp, time... I really want to do this right but I've only had experience with pork, beef and yard bird. lol Any comments would be appreciated.  (BTW I know goat is not pork, there...

I had this once when I lived in West Texas.  Can anyone give me some pointers? i.e.  What cut, seasoning, wood, temp, time... I really want to do this right but I've only had experience with pork, beef and yard bird. lol Any comments would be appreciated.  (BTW I know goat is not lamb, there...

Agree with everything that has been said about the value of pulling the membrane and the use of the paper towel. A friend of mine uses these... I have never tried them.  here is link   http://www.cabelas.com/fryprod-0/product--Fish-Grip-Pliers--738065.uts.shtml

Great Job!  Where can I find this formula to calc. the size of the stack?

We usually go a little stronger on this basic formula, but then I'm usually just doing ribs.  Last cook I did for 150 people we cooked 150# of ribs. We had 2 or 3 racks left (bonus for the cooks). If you have good sides and you do the serving You can get by with less.  the 1/3 lb for pork butts...

Men and Women no kids.  It is a golf scramble.  I appreciate your input.  Not sure yet what all the organizers are going to provide yet for side dishes.  I have enlisted a friend with a large cooker to help.  He has some experience with cooking for large groups.  He admits that most of the time...

Cooking ribs and beans for 150. Other side will be potato salad (not my responsibility). I will be cooking st louies , by first thought was that I needed about 50 racks (about 1/3 rack per person) What do you think? Too much or not enough? Burk