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Ya know Pyre .. I tried some of those mods on my little offset and they just didn't work at all... Stock seems best on mine.

Hear that Dutch ....

Seth - Another thing... What are you using? Don't trust the factory thermo. Get a cheapo oven thermo to see what the grate temp really is, you might be surprised. I showed a 40 degree difference between what the outside unit read and what was actually hitting the meat on my cheapo Char...

Seth- Just listen to these guys ... What they do is magic. I had a similar problem to yours when I started on this smokin stuff this spring. The foil trick is the key ... As well as the cooler hold time. Makes it so KISS that even I get good , consistent results. The consistency is what I...

Thx Dave ... Actually I have the smaller model than the 'silver'. I did try to mod it with some duct to kick out the heat closer to the middle ... that was a huge mistake, just burned the heck out of a brisket... Actually it works okay stock if I keep the meat back 4-5 inches from the firebox...

Nice - looks good! .... For some reason, I seem to have better results when I do a full packer rather than just a flat. I wonder why? Just dropped a small butt on today... I have the same time problem with butts, they go on and on and on ... I'm a learning though!

Looks good wilk, the only change Iwould make is in step 3. Change "Open the beer can and pour out about half the beer.." to open the 12 pack, drink 1.5 beers, and then in the 2nd can put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can\..." Waste not want not...

I'm just thinking that Arizona ain't all that far from Alabama ..... What time we eating Mystickal? LOL - Good luck!

PS- I'm trying a split chicken today ... First for me! Woo hoo! Only have 2 in the house tonight so I can get away with one ...

et1ssgmiller- Same as above ... I've been here only for a month or two and these folks have saved my butt (as in Boston) more than once! Welcome - Look forward to your input. What's your best grub?

One Shredded .... one to go...

Thanks Dutch - Just in time! I'm just finishing up two full butts - 16.25 wet- and logged on to find just this recipe! FYI - tried a little different method this time ... 12 hours at 200-215, 6 hours foiled at 250-265 ... No spritzing for the first three, heavy apple cider w/ hot sauce...

Thanks Tommy, usually I'm floating with the duck in between mops ...

And here's my lil old smoker I got for Dad's Day .... Which brought my here...

Here's a pic I toook from in front of my little chr'B

Ncce deck and pool Tommy I'll post mine below! I can't get the smoker in the same pic, I keep mine on a raised deck just behind where I took the pic...

SogerD- Welcome and let me say, you've found the right spot. I've been roaming here only for a month or so and have learned so much. Just lots of helpful, friendly, smokewise folks here... And their recipes work!

ditto to all

Hey Dutch, try: John Chambers Vintage Chevrolet only 55 * 56 * 57's PO BOX 35068, Dept. WS Phoenix, AZ 85069 Phone (623) 934-CHEV(2438) Fax (602)298-CHEV(2438) If he doesn't have it, he'll tell ya where you can find it. Yea, he's my Uncle - Been in the biz for 30+ years.

Aaaaarg. I'm hungry. Darn you Joe, I was thinking of doing a butt this weekend but am going to do some salmon tomorrow instead (a first!). You're killing me. :) Great job!