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How old is too old? Is there such a thing?

I've got my first Chuck Roast on the WSM this morning. Not going to use a theremo, going to trust the 3 hours a pound rule on Chuck. Thought I'd give it a try being brisketts tend to be too much meat for us. Plus its supposed to be better then brisket for pulled beef. I also like to use...

Whats everyone having for St. Patty day? Besides a beer that is? Myself I'm making some home-made Pastrami instead of Corned Beef.

When you guys that trim your spares down to St. Louis do you smoke the bricket bone w/ all the meat on it or what? Do you trim the skirt or leave it on.

This would make a good poll Chris, hint hint. BRITU method, or slight variation. 3-2-1 method, or slight variation. Something completely different. Not looking for spices and recipes as much as actual cooking technique. You can also add spares vs back ribs.

For those who have not tried Nature-Glo, I highly suggest it. I've really noticed the "funky" smell that kingsford has while it cooks. Nature-Glo has a nice "clean" aroma to it while it cooks. The flavor it leaves on the meat is incredible. If you can find it, try it. You won't be dissapointed.

Unusually beautiful day in Michigan. Going to top it off with some BRITU for dinner. Mouth is already watering. Almost BRITU, I tweaked the rubed to make it better! Anyone else cooking today? The worst part about the WSM is the wait!

Using the Minion Method to cook a brisket today. I've been fighting and fighting the temp all morning long. I close up the vents a tad to drop the heat, I've let it go below my target temp, then just crack open the vents a hair more. Boom, temp sky rockets again. Kingsford isn't joking when...

I just find it odd that I hear all these people talking about having there vents open 50%. I have found that I have my vents open to about 25% tops to maintain temp. Why the differance? Am I starting with more lit coals then others? Am I just so hot it rubs off on my WSM? Just curious. My...

Who here uses lump? How long of a burn do you get off a full grate? How much does the temp very if any. I know by nature lump does not burn as even as briquets, but something I've been think about trying.

Freezing rain and just rain all day tomorrow. I have a florida room that "hangs" off the side of the house. Underneath is open. There is about 6' clearance from the ground to the bottom of the overhang. Is there enough room under that to safetly run the WSM? I will be cooking at 225-250º...

Looking for a nice brisket sauce. Would like to use on sandwiches and/or over rice. Something to accent the beef, not overwhelm it. Maybe a light vinegar sc. with a little snap?

Made my first batch of BRITU. I did do some minor adjustments to it, but basically went by the "rules". Those that have done this recipe know what I'm talking about when I sam, Damn, those were some mighty tasty ribs! They just might be the best ribs I've ever had! Those that have not done...

How many 7# butts can you fit in a WSM? I'm thinking 4. May have to go on their sides but I think I can do it. Anyone try this?

What temp do you smoke Canadian Bacon at?