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Hello ALL, I just recently upgraded to a 23" Komodo Kamado from a Weber Smokey Mountain. I'm just doing the burn in today and am planning on doing some Bronto Beef ribs for the first cook! JayBBQ

Yes, Butt + Picnic = Whole Shoulder. At least half a dozen different muscles each, and I like the picnic every bit as much as the butt. Rather that doing two butts (or picnics) I'll request a whole shoulder, which makes for a nicely monumental presentation. It's pre-order at my usual haunts. If you get someone new, they'll likely go lowest common denominator, and assume you want a butt. So I usually review Dem Bones with them to make sure they know what I mean. At Berkeley Bowl once, they tried to hand me a Cryovac'd pair of butts as a whole shoulder. I caught it in the store, there was an odd symmetry. Picnic doesn't look that much like butt.

Re: KOSHER SALT VS. SEA SALT Eggary: I've done a bit of brining and find my brined foods don't taste salty so long as I don't apply much additional salt, if any, to the exterior before cooking. Sometimes I forget that I already salted the food by brining it then I get in trouble with too much saltiness. If you are cooking a kosher turkey, do some Google research on Kosher turkeys and brining as I believe they are already brined and shouldn't be brined a second time. Susan