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Check your local HEB ad this week. My local one has Boston Butts(pork shoulder) for $1.47# and Baby Back ribs for $1.97#...fire it up!!! YMMV

I've started brining my birds and that really does help them stay juicy(white meat). I use a 5-gallon bucket and I find a large rock that I put into a zip lock bag and then stick it in the birds cavity to keep it from floating. Works well.

Spatchcock chicken.

And ya just have to make a fatty.

Another good place to hang out:

http://www.bbq-brethren.com/forum/index.php" onclick="window.open(this.href);return false;

I have a UDS(ugly drum smoker) that I built. It's cheap and efficient.

Not mine, but just so you know what one is:



Edited to add some more info. If you don't have one already get a good thermometer(or 2) and make sure it's accurate. I have one of these for remote monitoring of temps. so I don't have to be babysitting the smoker at its location:

http://www.maverickhousewares.com/et732.htm" onclick="window.open(this.href);return false;