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The Pork turned out fantastic. The Brisket.... Not so much. I still have not idea what happened. After getting the Pit back up to temp, while the Pit was running at 210, the temp in the brisket dropped from 188 to 170. Then after running the pit at 250-270 it took hours to get it back up. When...

It's now just before 8:54 am and the Brisket seems to have come down to 184 (weird). The Pit is holding at 236. Butts are at 182. The fork is telling me the Brisket is near done. Still a little grab when I pull the fork out. I'll check again at 9:30.

Not sure on the grade. I picked it up at a Whole Sale meat Market in town. They usually carry a higher grade of meat so I would put it at choice. The brisket is fairly thick across the flat. I wouldn't say I saw more than usual marbling. I am less concerned about the Butts than the brisket. I...

I am in the middle of an overnight Butts over Brisket Cook on my 18 inch bullet. The Brisket is 11 1/2 lbs and the Butts are both 6 1/2 lbs. I lit the Pit around 7pm last night. At 8pm I got the meat on the pit. I had the pit running at 143 with my BBQ GURU. All was running great when i went...

After adding the 22.5 to my 18.5, I decided it was time to make it mobile. It's a simple design, but it works. I can now roll my smokers around easily. The Plywood sheet attached to the front of the cart comes off to convert into a prep station while cooking. With Prep Station Attached...

Here's how I made mine last weekend....They were a big hit. -Core out the Seeds and veins from a large Jalapeno. (I found a special tool made just for this purpose) -Mix up some Coby Jack Shredded Cheese and Cream Cheese. (Equal parts) -Stuff the Jalapeno with the Cheese. -Wrap with bacon...

Hello all. Having the 18.5 WSM as my main Smoker, I have wanted to build a cart, but..... didn't really need one. Now that I added the 22.5 to my toolbox, a cart has become a necessity. I really like the way it came out. Unfortunately, I cannot figure out how to post the pictures. Here are the...

Bryan, Thank you for your response. I can use all the help I can get. They ae still pretty frozen. I just put them on at 215 and will cook to 140 then.(I put in 1 oz. of Aplle Juice and wrapped them good in foil. About how long will they hold after they reach 140?

I am looking for a voice of experience.I have three whole 11 lb biskets that have been smoked and froze in foil and freezer bags for storage. I put them in the fridge last night to thaw and will need to heat them up today for serving. The plan to add a little Apple Juice and heat in the oven at...

I use the Pig Picker Pucker Sauce from Steven Raichlen's Barbeque Bible Sauces, Rubs and Marinades (Page 165). It's a Cider Vinager base with some water, sugar, Red Peppers Salt and Pepper. Add a little to your pot of Pork. Beware the last bite though. It's can be very strong in vinager.

I've cooked up a few Butts now. Of course Mr. Brown. I have tried several different types of breads and Buns. They all seen to take away from Meat. Then I tried layered Biscuts..... They hold the meat some shreaded cabbage and a little North Carolina Pig Pucker Sauce. That's good Eats. I was...

I Should have read this about an hour ago. I just went over my Smoker and cleaned it top to bottom. I sprayed a little Grill Cleaner on the inside and with a little water, it wiped clean to the black finish it came with. Worked on the grates with a scrub sponge and they came out looking pretty...

Good luck. Sounds like your well on your way.Enjoy the meal.

Mike P. Wanted to finish by Midnight. I ended up pulling the Butts at 11:10 PM and had it pulled and vacumn saved by 12:15. I aslo wanted to experiment with different temps. I'm still learning the process. I managed to get the temps up to the high 240's low 250's during the last 4 hours of the...

Brian, When I was trying to get the temps up, I tried everything I could think of. I blew gently into the lower vents... I added hot coals, I even tried to use a small fan at the bottom vents and then into the open door. That actual got te temps to rise but they fell again when I closed the...

I also did my first ribs last week. I had the top rack loaded, six 2 pound racks in a Rib rack on top and three 2 pound racks rolled and sceward on the bottom rack.The Top rack seemed to cook a little faster.

I got 4 Butts on the Smoker. The outside temp is 54 degrees. I am having a hellav time keeping the temps up. I am having to hold open the access door to get the temps up to 245 (at the top grate). As soon as I shut the door, it drops back down to below 230. So other than needing a lot of...

(Big Grin on my face.....) Porks on the Smoker... MMMMM

Gonna smoke up 4 Butts.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> <HR></BLOCKQUOTE>When I smoked my first But, I used my Proder to moniter the temps in the smoker and an inexpensive meat thermometer to moniter the Meat after about 7 hours. If you place your thermometer in the right place...