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Moist and passes the pull test. I’m ready for a nap.

Happy Smoke Day everyone.

I should have trimmed a little more before the cook. I always have a hard time trimming.

We are resting. Both the brisket and the cook. Lol

Thank you Rich! I went medium height heat, just over 300 degrees

Looks great Derrick!

Just did a wrap paper and flip. I guess I’m doing a high heat. Lol

It just went on. Not sure if I am going high heat or low and slow.

I will be firing up the 22 and cooking a brisket. Southern green beans and mustard potato salad.

Thank you all for confirming what I thought. I am going to try a short brine on these and a short cook. I like the suggested slicing, that will work for us. I have a few days before the new year, I may reconsider what chunk of pork goes on the WSM. One thing for sure is a pot of black eyes...

Hello all, I routinely do a midnight cook on New Year’s Eve loading up my WSM with pork butt. This year I am thinking of cooking a couple of boneless pork tenderloins. I’m sure my cook times will be shorter but will this cut of pork shred once cooked? Thanks, D

Hello all, I have been lurking for many years now and have decided to join in. I have been cooking with my 18.5 WSM since 2010 and have just added the 22 WSM to the group. I started cooking on a 18.5 kettle:blackkettle: back in 1993 and have not looked back. I also have a circa year 2000 Silver...