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I had a very similar thing happen when I cooked my first brisket, was all setup for a 15 hour cook and it was probe tender after 8 hours. I think it was the fat content in my brisket. I think that when you wrap a high fat content brisket, it cooks faster. Like yours, mine was perfectly cooked...

One of the few places you can say this and not offend anyone. :) Unless they don't like pork I guess. Can't wait to see pictures of the final cook.

I'm not an award winning pitmaster, but I love to smoke food. My son (on the left) and his friend have, up until this point, only ate my food, today I taught them the little that I know and put them to work making some spare ribs. If I can teach them to love this way of cooking as much as I...

I got those same gloves for Father's Day too! :) Great looking chicken! Nice Cook!

Confirmed. Just bought two 2-packs and a Cherry Coke, total price: $21.50. Awwwww Yeah!

Oh wow! Simple, but sounds so good. making some of these this weekend!

I agree, I think 4 should be plenty. I'd also tie them if they are boneless. I've cooked a few of the Costco butts and sometimes the butcher does a number on them when they remove the bone. I tie, probably over tie, them to keep the flaps nice and tight. Can't wait to hear how it goes!

I can handle the water, but now you have gone too far! :) At the end of the day all that matters is the food.

I've been using Johnny's method with some success. Just squeeze on the Parkay in a zig zag pattern on both sides.

Welcome Fellow Virginian!

I did some ribs yesterday, photos in the gallery if you want to see. They were really good, full of moisture with a nice tender bark. My only complaint was that I could just barely, just a hint on the back of my tongue of an off flavor, sort of ashy (is that a word?). I cooked everything as...

Sorry! they came off, we ate, I took pictures, but never posted! Here are the results! Man, these were so good! Good Color I think! Nice Smoke Ring, nice and moist!

Oh man! Those pig shots look amazing, great camera work for sure! Sorry about your gout attack, that is no fun for sure.

These look great! That might be the prettiest sunrise I have seen in a long time! Great cook!

3 hours in, starting to pull back from the bone, so I pulled them, added a bit of brown sugar and honey and wrapped them nice and tight. Back on they go for maybe an hour and a half.

I'll update this throughout the smoke today. Put these three racks on at 1320 today, 6/10. Here they are after about an hour, just sprayed them with a little apple/pineapple juice mixture.

I bought two 11.5 inch saucers, stacked them on top of each other and foiled them as one. 22.5" WSM here. I lined the bottom (fire side) of the pan with two layers of foil, and then the inside, just wrapped up and over the edge of the water pan. I foiled the interior of the pan, laid the...

HAHA! This made me laugh, very loudly, in the middle of a conference call for work. Thanks! :P

I just converted to waterless this past weekend, I found that my WSM came up to temp faster, burned longer, used less fuel, etc. The hardest thing was adjusting to the amount of O2 that comes in via the bottom vents. I had two of them closed completely, and the third just barely open, and I...

I should have taken pictures, but it was over before I knew it. This weekend I cooked a 12.5 pound brisket and a rack of spare ribs. I've been scared to cook a brisket, but it came out really well, but that being said, I was surprised at how fast it cooked. After what I saw online and in...