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Sometimes I use the beer mop sauce recipe from the Steven Raichlen book, "How to Grill", other times I just thin some BBQ sauce with 50:50 vinegar/water and season to taste.

...forgot to mention I hit 'em with a generous swabbing of mop sauce every 1/2 hr or so. So, between having the pan covered with foil (I know that's cheating) and the watery mop sauce in the bottom of the pan, they come out very moist and ready to discard the bones on their own.

I've adopted a new technique since I've replaced my grill. -apply rub, then a couple hrs in the fridge. -indirect heat, ~250-275F in a shallow pan with a smouldering smoker box until the chips burn up (~1hr) -cover with foil, continue indirect heat until the bone tips are sticking out...

This thread inspired me to save the roast for Sunday and prepare baby back ribs Saturday. I rubbed them down with my favorite spices and put them on the spit, just barely sweating, for about 5 hours. My heat control was only fair and they came out a little more dry and burnt on the edges than...

Jeff, thanks so much for saving my roast. I was looking for a brisket when I found this perfectly sized roast, so I decided to improvise. I guess I'll be improvising further. Good thing I also got an ample supply of burgers and links just in case. I'll follow this thread for more tips for...

I'm thinking that some of these tips would apply to the sirloin tip roast I'm putting on the rotisserie tomorrow. I planned on a long, slow cook with a generous helping of hickory chips among the briquettes. It's marinating now, and I'll put a rub on it in the morning. Maybe I should wrap it in...