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Do you use a finishing sauce when you are pulling beef?

I Tivo'd a plethora of Alton Brown episodes at my girlfriend's place and he was doing an episode on Steak that I watched over the weekend. He got a nice hot bed of coals going and then blew them with a hair dryer to get all of the ash off of the top and then threw down a flank steak right on top...

I live in Chambersburg - south central PA I guess I didn't state my second question right. What temperature should I let the shoulder/butt cool down to in order to pull it?

I am planning on doing my first but Sunday night to have ready for Labor Day. At my local butcher shoppe they have pork butts for $3.19/lb and they are around 6 lbs each. I was hoping for something a little bigger. At the grocery store they have pork shoulders at around 9 lbs for $12-13. So...

I had projected that it would take around 9 hours. I ended up having to battle the elements because it became pretty windy about half way through the smoke and I had trouble maintainting my temperature in the smoker. So it took around 11 hours total!

On Friday night I picked up a 7.5 Roaster, rubbed it down and smoked it on the beer can aparatus. Turned out great! Thanks for everyone's advice.

Sorry it took so long for me to post, but here is the finish product. I ended up eating it for lunch with Dutch's Beans for 4 days last week. I loved it!

I just picked up one of those gadgets to a chicken with a beer can. I was just wondering what you guys would recommend for prepping the chicken. I was thinking about just putting alittle rub on it, maybe under the skin if possible. But would anyone recommend brining it? I plan to smoke it...

Here is the Q-view so far. Today is the perfect day to be out smoking some meat! I got a wireless meat thermometer at walmart last night for $15. I calibrated it and it was 211 in boiling water so not bad. Brisket has been in for a little over three hours and is at 134 degrees. Brisket with...

Thanks everyone for the input. I had a feeling that was a little high in price, but the butcher shoppe I get it from is kinda on the expensive side but always great quality. Can't wait for tomorrow morning to roll around!!

Well last night I went to the local butcher and picked up a six pound brisket for Saturday. I rubbed it down and it is currently in the fridge, I am sick with anticipation. I had a couple of questions that I haven't really settled on for myself, and I know everyone has their own method but I...

Cabela's Stainless Vertical Propane Smoker I am looking to upgrade from a generic version of the ECB that I got at Kmart to a cabinet smoker with propane. The Smokey Mountain Big Block sounds a lot like what I want but I can't locate one. I called Bass Pro Shop and they have one in stock that...

I would agree too. I have never made a fattie and am still trying to grasp the concept and I think a fattie FAQ sticky under the categorie would be helpful too. I'm a greenhorn and I'm just taking a stab of what it is. But from my understanding a fattie is loose sausage layed out about an...

Thanks for the warm welcome. I went ahead and did myself a favor and signed up for the five day E-course. I also purchased Jeff's Rib Rub Recipe and BBQ Sauce Recipe on Thursday. I still haven't received the recipes and I was just wondering if it usually takes a couple days to receive. I...

My name is Brian and I'm fresh to the meat smoking scene. One of my friends moved a couple of years ago and didn't want to take his smoker with him (it was in pretty rough shape - an old dome smoker). One of my other friends took it but we never used it. Last Saturday we were sitting around...