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PLan sounds good to me. Definitely a good idea to start with only 12 coals or so. I just put on a Butt at midnight as well. I just wrapped mine (6:30am). Internal temp was about 160ish, which is where it normally is when I like to wrap. Should be ready to take off somewhere around 10 or so...

I have to agree, he does have the best brisket in the area. My wife actually saw the owner at Sam's with a cart load of choice briskets. It just goes to show that to make good brisket, you don't need to cook the high end beef.

It all looks good to me. Nice pics!

I have a cajun bandit door on each of my 4 WSMs and there are no visible holes. The stainless steel also provides much better insulation. Since changing to the CB doors, I never really see any smoke coming out from that area. As you can tell, I highly recommend the CB door.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mitch J: Anyone tried cutting into ribs and rubbing before smoking?? </div></BLOCKQUOTE> I've never heard of anyone cutting before smoking, but I...

I know several people who use either mustard or canola oil on their ribs before they apply rub. Based on the what I was told, Oil is used because some herbs and spices are not water soluble, and oil is used to help release the aromatics within those herbs and spices. I've tried mustard, canola...

If you replace the parts in the order/location they were on the stock door, it should work fine. I say that, because I placed one of the washers in a different spot for one of my Cajun Bandit doors and it just wouldn't work right. My guess is that you re-assembled incorrectly or you may be...

Bone showing on the end is normal. In fact, I've never cooked a rib that didn't pull away and show the bone on the end. I think you may be referring to a "Shiner", which are Ribs that have meat scraped from the top side of the rib, exposing the bone. When there is too much bone exposed, the...

I don't use a rib rack. I like to lay them flat, and usually able to get three on top rack and 3 on the bottom. I always cook meat side up and never flip.

As Mike said, I haven't heard of anyone foiling over the pan with water in it. Lately, I haven't been water in the pan at all for any of the meat I cook from chicken to Brisket.

I usually have my wife take the top grate off while I take care of things on the bottom grate. If she is not around, I have a small folding table that I put foil on and I just set the top grate on there.

I have run my 22" WSM with an empty Water Pan at 230, but that is using a Guru and I replaced the stock door with a stainless steel replacement door from Cajun Bandit. The door that came with it never seemed to fit right. For the lower temp, I also only start with 10-12 lit coals using the...

I've only done Backyard Competitions so far, but doing my first pro comp in March. Based on the temp difference between the top and bottom grates, my plan is to put what I'm cooking on the bottom rack about 1hr before what I'm putting on the top. That is about the time difference I had last...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud: I think the point they are trying to make is that no 2 pieces of meat are exactly the same. You can have a timeline but there are no...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Carlson: I'm with K Kruger. Although I think it matters a little, to the extent of using temps as a relative guide. Basically put your meat on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Yes, with water in the pan; reversed with an empty pan. It does not matter. At higher cook temps, without water in the pan (or with...

I've never really measured the temp difference between the top and bottom grates before on my 22.5" WSM. I put on two pork butts last night with water in the pan, and there has been a 15-20 degree difference between the top and bottom grates all night. I really didn't expect that much of a...

Anyone heading to this Backyard contest in Gurley on Feb 25th?

As I think you already realized, wrapping at the 3 hour mark at that temp was too long. I usually cook mine at 270 and wrap at the two hour mark if the color is right. I usually wrap with honey, apple juice, a little brown sugar, and sometimes a little hot sauce of my choice. I cook them...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Wr.: Robert, The pan was just foiled - no water - no clay saucer etc. Any issues with the little water pan on the smokenator - I heard it dries...