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Yes sir they are. Cut to the size mentioned, overlap and put the thread of the wheel into the holes. I can post the type of wheels I used but they are 20 a piece now.

That's spendy, but may be worth it...

- - - Updated - - - Flip the first pic, sorry sort of in a hurry. Yes, dirty, it wipes right off Johnny

I will post pics in a bit, but it's not that hard to be honest. Each piece is 25-1/4'' long and just join 2 holes from the punched angles at the end, put the wheel through those 2 adjoined holes and thread screw on.

What size are the butts? 3 on 1 rack, yeah, but 5, I don't see it personally; at least the sizes I get and not to mention after foiling.

That def puts it in perspective. I guess I need to stop reading so much and just keep doing what I've been doing. LMAO!!!! The stated 140* was 140* in less than 4 hours, but yes gotcha. Thanks for all the replies fellas.

That was sort of my thoughts as well.

Hello Team, So I was reading on another site, debating whether I should inject a brisket or 2 I'm going to do this weekend (I always do), and came across this post below. "NOTE: If you inject your brisket, or if you insert a temp probe, or do anything to break the surface of your Brisket...

I've cooked beef backs, similar to how I do my pork ribs (much faster cook tho). I just found them to have very little meat on them, at least the ones I got.

Dang them, I called and asked if they were still .49 and they said "not anymore sir"... Maybe I was misinformed. Not too far from me, maybe I'll go tonight. Where the spares of babybacks? Thanks again. I guess I could local as well. ahah

Which Smart and Final was this if you don't mind sharing the wealth. :)

Hey Bob, been a while! Yes sir it was. When you are probing, are you probing the flat or in-between the flat/point? I guess what bothers me is the color inside, it's never been really dark as I saw with his beautiful brisket. I was not able to take the class as I was out of town but I sure...

Good gawd!!! I may make my way over that way!!! ahahha

Thank you for the replies. Those guidelines I understand but I ask because my briskets probe well but seem to tighten up some after I remove and rest. Also, my internal color was slightly pale in comparison to his and others I've seen which are much darker.

Hello everyone, At what temps are you all pulling your briskets at? Only reason I'm asking is I went the place where I procure my wood from and they were handing out appetizers of meatballs (forgot what they called them) wrapped in bacon and jalapeno poppers also wrapped in bacon. While...

I run a DigiQII and let the unit bring my WSM up to temp, never had an issue with over-stoking. I still use the minion method. I leave my top vent wide open, and leave all by one closed off, the one that is open is plugged except one hole where the fan is attached.

Bark is more important to me on pulled or and brisket, not so much on ribs so I always foil. 2.5-3 unfoiled, 1 hour or till tender/temp foiled, never needed to mop them after the fact but may give it a go sometime.

Indeed you were correct Bob - thank you

That sort of makes sense as well. My worry was that the salt content of the rub I use was drying out my meats. Again, never had a complaint but just wanted to gauge if I should not rest it injected for the amount of time I have. Thank you for the input Jay I inject every single time, it's the...