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Epic Fail. Preheating the oven now and calling it a day. Charcoal just not burning right in my opinion. Tried all I could. Giving up.

Somehow I missed: Use Standard Method. I used Minion and am currently trying to recover. :(

I seemed to stall at 275 but am now at about 295. Vents wide open, 1 full chimney on top of loaded smoker, and quite a few chunks of wood. Getting worried. Just need to be more patient???

We started with 15 coals which worked great last time. The Costco butts were already well trimmed so I liked that part. The way the bone was removed left them a little more pieced up than the one we got before. Overall, I would get them again. I need to order some good claws from Amazon...

Overall, came out very good but not great. Our very 1st butts were better. ;) We basically had butt perfection the first time so it keeps the bar high. Not sure if it was beginners luck or not. We shall see after we smoke some more butts in the future. Real fire issues early on. Normally we get...

9 1/2 hours and butts are done.

Lesson learned: Never use any leftover charcoal! Works but makes temp control much more work. Babysitting fire too much. Plus, just had to add more charcoal.

6 hours in. People are hungry. Dale cooking burgers on the Genesis.

It is 12 o'clock somewhere ... actually here. 3 1/2 hours in. Beer time.

We decided several weeks back that the 29th would be our next smoke and that we would be doing butts. After all, we really bought the WSM to do butts. We decided on 4. Quick lessons: Never let anyone sample your product or you will be asked to make them some in the future. So today it is 6...

WOW! Both look awesome. I have been reading all the WSM smoke day threads and ABTs keep coming up. How is it that I never heard of these before? I have to do som research now because I am definitely making these. :)

Dale and my wife said it was excellent. I don't eat salmon.

Well that about wraps it up for WSM smoke day 9. Finished plate (less salmon)

Chicken finished up in about 1.5 hours at 225-250. Moist and delicious

So I know Bob is going to ask ... Flavor was great but truth is the flat is too dry. Not sure if it was the smoke or the resting that dried it out. Not terrible eating but not top notch. :) We drizzled some beef broth over it just to help it out at bit. But great flavor.

Got the brisket out of the foil and separated the point from the flat Scraping fat and trimming off a couple of pieces First few slices off the flat Point was having no part of being sliced so chopped it and finished slicing flat Flat Point Both Tiger have a piece

Smok'n Bros it is! :)

Salmon is done Chicken is on

Will be if that brisket slices up nice. Have potatoes, corn, etc. going on the Genesis and I am getting hungry. :)

Chicken breasts are on deck. Took them out fridge and seasoned them a lot with the store bought jerk seasoning.