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Got invited to a house party and my friend did 40lbs of brisket

with the forum update is it easier to post pictures with an iphone? just inquiring thanks, chris

I'm looking to smoke one on Sunday. I've never done one before but I'm anxious to try it Sunday. any advice on time/temp or IT...? I have both a smoker and a rotisserie but wondering if anyone has any pointers............. I've love some input. thanks, chris

I'd love to post pics, I have tons...........it's almost impossible to get pics from my iphone on the site.........I've hit my personal limit with passwords and user id's.......someday maybe I'll be able to get some uploaded. btw, the leg of lamb looked crazy good... I love the pics.

welcome............hopefully the storm didn't curb your grilling!! chris g

If it tastes good, it is good.............I've had many almost (no-go's) but they ended up great. I'd have been happy to be there and share.... looks uneven but not shot.. chris

wow, looks great, wish I was over for dinner!!!

Yes I did thanks for noting that. I only have pics on my iphone and I think they are stored in the cloud with our Apple service too. I haven't had any of the pics on a laptop in many years. Sadly, I just email and text them from my phone and can't get them on my laptop. I promise I use my...

hey all, any thoughts on how I can upload pics of my cooks from my iphone? any advice would be awesome for this less than tech savvy smoker....... thanks, chris

Thanks for the info..........I appreciate it.

How long was your cook time? May do one for my parents 50th anniversary next weekend. thanks, chris

howdy MIke..................

snagged mine at Lowe's..............typically every year it is the weekend before Memorial Day. This year I did buy mine on the Thursday before Memorial Day. Loaded the bed of my truck up. enjoy your summer..

Rich, that looks great...........wish I was there for dinner. Please know that we are sending our prayers from the "Yoop" (Upper Michigan) to Barb. Best wishes and keep sharing the great pics. chris

each memorial day I go fill up the truck bed at my local Lowe's.

If you brine a bird you won't have rubber skin if you let it dry uncovered in a fridge for a few hours. had many o rubber skins until I started using this method. I do think I'll try to piece one out and try that method. sounds fun. Wish I could post pics from my iphone, I have some awesome...

Now I will say I use a weber igrill wireless thermometer......I can Bluetooth it to my phone and watch the temps.....If I were a guessing man I'd plan on 6 hours........you mentioned that you'd rather have it done at 4 than 6, so maybe toss er on at 10am....remember you could toss it in a cooler...

I've done quite a few turkeys on my 18.5.....I've come to the conclusion that if you are in the "smoke zone" it is near 3-4lbs per hour at that temp you mention. On Easter (today) I did a 12.5lb turkey, a pretty small one, and it was around 4.5hrs. I would guess you'd be around 5-6 hours or...

I have a 18.5' WSM and I've smoked from -10F to about 80F and have been able to hold roughly 230 for long periods of time. the only thing I can say is use the minion method, stay consistent with what you like (water in the pan or not), and make very small adjustments to the bottom vents. leave...

wow, absolutely amazing..........thanks for sharing.