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I generally only yield about 50%. Now that all depends on the fat content and if you maybe trimmed the butts before cooking.

my guess would be because the heat comes from the top of the dome down.

I boil test my thermometers before every cook to be sure they didn't go off the last cook.

what knife is that? NICE briskets by the way!! Love the stacker too!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill E.: What are John Henry rubs? Commercial rub or one that you can make yourselfe? </div></BLOCKQUOTE> They look AMAZING!! I'm also curious on the...

Oh my god!! Looks DELISH! Nice queview!

what time should i be over? Lookin good!!!

I'd smoke em!

Chuck for me too!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike_M: I've never been able to get butts to 195/200 without using foil. Now I don't even bother waiting to see if they plateau. I cook to 160...

same here fat down no flip!

can you describe the method you used? How hot? How long? Any other smoke woods? Thanks!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: norman-- Definitely rest. Even steaks need to be rested 5-7 min. Juices need time to redistribute. Chad-- Consider foiling sooner: ~165 if...

oops!

I haven't had a bad brisket yet on the WSM. I don't use water, I use a 14" clay saucer from Lowes. I just wrap the water pan and saucer in foil before the cook. I usually fill the ring with kingsford with 4 or 5 small chunks of hickory and cherry. Use the minion method, 10-12 hot coals on top...

great Steve! Can't wait to give it a shot this weekend!!

yeah Kevin, but I just found something you made at one time. Seems more geared toward what I want to try even though it's still vinegar based, it has some sweet to it too. I tend to not like to put any sauce on after it's pulled. This sauce is kind of a combination of low-country Carolina...

Hello, I have been smoking my own pulled pork for about a year now on the WSM. I have found many many finishing sauces, but most if not all are more of a vinegar Carolina based type. I like a more sweet and spicy tomatoey type sauce but not real thick like molasses based. Does anyone have any...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: Did you add any liquid to the PP after the cook and pull? </div></BLOCKQUOTE> It's up there under the Butts Pulled pictures. I'll have to...

i usually do butts between 250 and 275 dome temp.