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Will the beef stock dilute the BBQ flavor and make it just a beefy flavor? I used a vinegar/beer mop sauce during the cook that might be a good sauce to use.

I'm bringing brisket to a Christmas party tomorrow. I did an overnight cook last night to do some advanced prep. Now I've got a nice brisket that I have to reheat in a crockpot. There's no stove or oven at work. Should I reheat it whole or slice it at home and reheat the slices in the...

I usually cook larger 7-9 pound pork shoulders for pulled pork. The store only had two smaller portions 4.5 - 5 pounds today. I am trying to figure out my approximate cook time. Usually it's about 2 hours per pound for me. Is that going to change by having two smaller cuts on the smoker at...

I brine ribs, turkey, and other meats before smoking, but I never thought to brine my pork shoulder when making pulled pork. Has anyone ever tried this? If so, did you notice a difference? Did it affect the cook time or any other aspect of the bbq? Thanks!

Christmas dinner is on the WSM and I'm having a technical problem that is more of a nuisance than a disaster. The fan seems to be freezing to a stop. The temp here is currently 13F. The fan goes back on if I give it a flick with my finger, but freezes up again a little later. I've put a lit...

Thanks for the feedback. The temp is at about 165 now and everything looks good. I don't have any time restrictions, so I'm just going to wait it out.

I have a pork butt that has been stuck at 160 for at least an hour and I can't figure out why it's not moving up. The WSM has been at a consistent temp of 225 all day. Any ideas why the internal temp of the meat is stuck? I know I can get the temp up if I increase the pit temp, but I would...

Does anyone have a chart for cooking times for various meats and temps? For example: I have a 6 lb. pork butt. I saw one suggestion on this site for 210 for 10-12 hours and one for 200 for 6 hours. How can I determine the right temp and time for a meat? Grim

How can I drop the temp in my WSM when I'm already underway on a cook? I just put a 6lb pork shoulder on the WSM and I must have had the bottom vents open too much. After about 20 minutes the smoker temp was almost 350 degrees. I want to cook the shoulder at 225-250, so I'm running much...

I'm going to be going to Dallas in the near future and would like to sample some bbq down there. Can anyone make some suggestions for good restaurants to try? Thanks! G.

My second batch was a huge hit with everyone at Christmas. I think the extra salt, shorter cook time, and reducing the amount of hickory made them much better. Thanks for all the advice and tips in this thread. I looked like a genius at all my Christmas parties because of all your posts.

I use heavy duty electician's gloves for handling the grates and working with the fire. I don't actually touch the coals with them like Jim, but they have always worked great for me.

My almond experiment was not very successful. I kept them on for 5 hours, but probably should have taken them off after 4. Most of them are very dark. They are edible and taste pretty good, but have a burnt flavor to them. Just like Darrin, mine were not salty enough when they were...

Well after weeks of following this thread, I took the plunge and I'm smoking almonds right now. I generally followed Shawn's recipe, except when I coated the nuts with oil I threw in a few pinches of table salt because I laugh in the face of high blood pressure. So far so good. I'm using...

Another thing you can try is to put everything in a shallow tupperware container (no lid), then put it in the bag and seal it up. The sauce can't get over the edge of the tupperware so you don't have a mess. That's what I try to do if I need to seal anything with juice or sauce.

I'm going to try this tomorrow, but I always have a little trouble with temp. control. How can I keep the wsm at below 200 degrees for 4-6 hours? Grim

How much fat cap do you usually look for? I get my brisket from a butcher, so I can tell him exactly what I want. But I think it was too lean last time. Any other recommendations for how to get it cut? Grim

You all give me more credit than I deserve. It's a miracle if I can remember to cover the thing the next day. Once I eat the bbq I go into a coma and only come to my senses a couple days later. But thanks. I will just do what I've been doing and wait until it is totally cool. Grim

How much heat can the wsm vinyl cover take? It might be better to ask when it's safe to put the cover back on after I'm done cooking? Now that winter is here, I'd like to keep the smoker as protected as possible. I'm always reluctant to put the cover on right when I'm done because I'm afriad...

So what did you end up doing Mike? How'd it work?