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Put the pork on @ 10pm last night its 6am now and the internal temp is @ 180 lid temp holding @ 250 it was about a 8lb shoulder. I forgot to get some juice to baste is that going to be alright? If anyones up should I let it go some more and wait til it hits 190 before wrapping in foil? thanks kizer

If a package of ribs from a grocery store doesn't say anywhere on the package that they are inhanced with solution is it safe to say they are not. Wouldn't the have to according to the FDA?

Started a 8-9lb butt last night. Put on the top rack @ 9:30pm. Went to bed last night @ 1:am with the lid temp of 300 using a thermo. from my weber gas grill stuck in one of the holes of the top vent. I also have a cheap oven thermo. hanging from the top rack. This morning @ 7:am the lid thermo...

I'm attempting my 3rd pork butt this week. After 2 cooks of butts each being about 4lbs each. I always had to finish them in the oven because of not being able to reach finishing temps. I always have had troubles keeping temps up on the WSM and I believe its due to the fact I live @ 7000ft. I...

I HAVE HAD SOME GOOD TURNOUTS WITH RIBS ON THE SMOKER BUT NOT WITH PORK BUTTS. I CAN'T SEEM TO GET THEM TO PEAKOUT @ 175-190 AND THEY HAVE BEEN ABOUT 3 1/2LB AND HAVE SMOKED THEM FOR 6-8 HOURS. I ALWAYS HAVE TO FINISH THEM IN THE OVEN. I THINK THIS IS BECAUSE OF TEMPS. I CAN NEVER GET MY TEMPS...

I have 2 4lb boston butts they have been on since 10:30 am so about 6 1/2 hours internal temp 167. Its not really climbing either. Shouldn't they be about done? Any help please! I also put 2 slaps of spares on @ about 12:30pm would this change the time on the Butts. Temp @ lid has been around 225.