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you guys are all so helpful, thanks

I'm with you Jason

I've pretty much decided on precooking meats for an upcoming BBQ. What are your opinions on reheating so that food takes as good as, or better than, coming right off the smoker? Can you give details about the methods you use? Thank you Josh

Thanks everyone for the responses. Jeff, how do you reheat the pulled pork?

David, Do you believe that reheated pork butt and brisket are as good as when they were just cooked? Would you shred the butt when it came out of the cooker or would you wait until it was reheated? Josh

I'm having a BBQ in 2 weeks and expecting about 25 people. Because a bunch of the people coming have had my smoked meats before, the pressure is on. My plan is to make a pork butt to shred, a brisket and some ribs. Obviously, I can't make everything in the WSM at the same time. In addition...

greg, looking at what they wrote, i totally agree... I think they were cooking too long and at too low of a temperature, so rather then firming up and getting a nice bark, they were getting overly done and soggy

great, I'm sure thats what it is. Maybe when i have multiple items to cook and i don't want to raise the temperature above 250, i'll switch the ribs over to my weber kettle grill to bring the temp higher there while not disturbing the brisket or pork butt that i'm cooking in the WSM

Bryan, I consider mushy to be something less than firm. The good pieces of meat on the bone tend to be what seems a bit too moist so that when you would bite into it, you don't get that typical feeling of breaking into the meat with good bark on the outside. I use a good rub (the BRITU rub...

They're baby backs from Costco

I don't rest the ribs, Bryan. IS that something i should be doing?

thanks for getting back so quick Dan. The temperature generally stays in the 225-230 range. I don't marinate them. Sometimes I baste them with bbq sauce but thats toward the end. Usually it takes 5.5 to 6 hours or so. Should i try to bring the temperature up at the end to firm them?

i've tried smoking ribs several times in the WSM and each time, it seems like they come out somewhat mushy and without much firmness or crispness. I don't foil them and tend to cook them longer than the recipes call for because I use the "tear test" and they tend to not be able to be torn for...