Recent content by Dalton

Thanks for the input, I've got that part down. My question is once I pull it, is there a way to keep the meat from "losing its luster" so to speak and keeping it nice and warm while waiting for everyone to arrive. Thanks.

Been using the wsm for a couple of years now solely for the family. When the meat is done and rested we eat, I try to time it out as close as possible to lunch/dinner, but being off a bit is no big deal. This weekend I'm doing a pulled pork for a birthday party. I'm going to shoot for it to...

Thanks for input fellas. I will heed all the advice. I think I foiled 2 hours after my WSM was up to target temp instead of total cook time. I kept a cooking log so I'll double check that for my own education when I get home from work.

Greetings from Dallas. Just started smoking with my new WSM a few weeks ago. First attempt I did the BRITU process with fantastic results. This weekend I did a 10.5 lb brisket with the HH method. Things went well, smoker held at 350 on average, temped after 2 hours with the flat reading...