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Turned out pretty good. Pork was perfect, great bark, moist and super flavor. Brisket was just a bit over done. That said, the bark was awesome but it was a little dry and had a great flavor. Frank, your are right it should have come off at 190*. I didn't panic at the 5 1/2 hour stall, but...

Well, ended up putting the meat on about 1 am. I got woken up a few times for temp spike 180* and temp below 120*. Brisket on top of the butt with temp probe in the brisket. Temp in the brisket was at 190* about an hour ago, but now dropped to 187*. Skewer seemed to slide into the brisket...

Before getting my WSM, I had fairly decent results on a pork butt by throwing some of the Hickory variety on top of lit KBB. It did add a light smoky hickory flavor and was easy to use the way I did. It was an experiment and I only added 6-7 briquettes at the start. I would add a little more...

Thanks for the tips. Better to err on the side of caution and start at midnight to give it 15+ hours I guess. From what I have read, It seems that most people put the butt on the top grate, fat side up to aid in keeping the brisket moist with the brisket fat side down. Wouldn’t the brisket...

Yes, I was thinking that I would get them going at 5 am to be done at 6 or 6:30 pm. Maybe start at 2-3 am would be better, knowing I can put them in a cooler if they get done earlier than expected? I got a butt on sale that is about 7-8 lbs. going to look for a large brisket as well, although...

Initial smoke went well and the ribs turned out very good. They had a nice soft texture with good chew to them still. I ended up getting a little bark and smoke ring as well. They were on about 4 hours 250*-260*. The meat had receded from the end bones a bit and a toothpick went into the...

First smoke with meat is underway. I notice that temp was much slower to come up with food on. It seems that this would be normal? I am using regular kingsford blue bag today, but used kingsford brown competition for the trial run. I think the brown bag stuff burns a little hotter maybe...

Thanks All, Temps held well for 8 hours on the initial run today. At a high 260's to low 230's in the end. Planning on trying a rack of baby backs in the same way tomorrow with a Memphis style dust on them. All in prep for a large butt and brisket for super bowl Sunday..... any pointers or...

Hi Folks, Just getting into smoking and new to the forum. I have previously used my Weber Spirit E-310 with a wood chip box to attempt smoking. The results were not what is was hoping for. Last summer, my neighbor sold me her 18" Weber kettle for $10. I began smoking on it and loved it...