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Just finished a 24 hour smoke (Renoun Mr Brown)of 6- 8lb Butts yesterday. Pulled after 1 hour resting and refrigerated. Serving a party at 5:30tonight.....Give me your best thoughts on how to re-heat and keep moist. I am thinking using a warmer at 200 degrees in foiled covered 12 x 12 x 4 inch...

I need to replace my thermometer probes/units and I was wondering if anyone has tried the $99 I-Pad remote thermometer? Sounds great, but not many reviews.

Out of town with family, they opened a brand new Brinkmann, only using it because my WSM is at home. No way to control heat, began with minion method but fire is already 300 at one hour, no way I can find to control heat. Water pan is full, any help? Other than I know I should be using a WSM!!!

Okay, I have smoked several, and like to Q slow-n-long. Usually do not foil until about 190 and let rest. Tonight, I lost control of my temps. They hit 280 and I was trying to keep at 250 or below. I have added COLD H2O to the pan, even took apart the WSM, removed a dozen or so hot coals. Can...

Has anyone smoked butts in foil disposable pans? My friends do this, and think it helps the moistness of the meat. I am a tried-blue-believer in the Southern Succor Butt smoke as instructed on this site. I have smoked for 3 years this way, and because of the great taste and success, have not...

After couple of years, using the WSM I smoked non-stop for 30 hours.The build up on my lid is causing it to stick to the mid cylinder part of the smoker, very difficult to break apart. Even after remaining apart in 30 degree weather for two days, I closed it up and when I tried to take it apart...

I like the honey/MasterPiece KC style, but I like to find options. Have a favorite?

Okay, started two small brisketts 07AM, just took them off at 1700 both tender, wrapped and in cooler...I just added a full chimney of Kingsford, with a hand full of Hickory chunks on top of my hot fire. I shook it down, while I had it apart.......as I added 3 butts. Will my fire burn hot and...

Rear deck is 15 feet or so off the ground, but convenient to my back door. I place a metal tray (used to place under automobile engine) with a border of cheap door mats under the WSM. Overnight smokes could be dangerous, am I flirting with disaster? At least I think I would not try wooden lump...

I have purchased 4 probes and transmitter units. At this point, all four probes have mal-functioned. The last smoke had only one working properly. Three of them were reading above 150 and 200 at room temperature. Put them in boiling water and they all stayed well above 250. I think I am cleaning...

OKAY, I have done several now, and every time the cooking time changes. I realize it is more about the cut of meat than the temps and/or weight. My question is, What has been everone's experience as to the best temp when to pull the brisket off? AND, wrap in foil after removal, if so.....how...

OKAY, If I place turkey breasts on bottom rack and pork loin upper, should be able to smoke together, right? Using Cherry wood chunks, expect to maintain lid temp around 250 - 275 degrees - I welcome comments, advice and tips?? Using Turkey rub from this site, and BRITU rub on the pork loin...

1 cup Ketchup 1 cup White Vinegar 2/3 cup Brown Sugar Dash of LIQUID SMOKE Salt/Pepper (to taste) Simmer, do not boil MMMMMMM.....goooood!!! Tried a dozen or more souces with Mr. Brown butts on this site. This has been a winner. Has the typical Carolina vinegar hit with a touch of sweet...

A lot of discussion from all of you pros here on brisket. Scared to death, took me over one year to try it. (Love the pulled pork) First one turned out nicely. Anyone found good consistency on a repetitive basis?

Kevin, Sounds as if you are sold on maintaining about 250 lid temp, foil brisket at 170 internal, and then......put back in smoker until 190 or so, or foil, wrap in towels, place in prewarmed cooler?

After testing all four Nu Temp probes again, all right on 211 degress in boiling water. Can I expect a "300 degree" reading about 10 minutes into a cook again? Last time, I used 2 of the new probes and one old one....the old one for lid temp, one of the new ones for internal brisket, the third...

Started Friday at 7PM. By 8 this morning, two briskets off, wrapped and already sliced,,,,,oohhh-so good! Two butts still on, and should be ready late lunch. Hope everyone has a great SMOKE day!

Best I can read from all the input, butts on top grate, brisket on bottom. Want to begin minion method arround 8PM, and hopefully two 6 pound briskets and two 7 pound butts will be ready late next afternoon - 2PM. Keeping steady lid temp around 230 to 250. Will this be best for keeping the...

After many successful overnighters on Mr Brown butts, I was just cocky enough to think I knew what I was doing until last night. Started the butts at 6:30 PM with 250 lid temp and three nice sized butts. Realizing outside temps were headed into the low 20's, wrapped a water heater blanket around...