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How many lbs of butt or brisket can fit in the two racks on a WSM?

smoked salmon

Many folks like to use 225 degrees as their go to temperature. Stogie uses it religiously. The butts are very forgiving and wont dry ot or be afftected much by you opening the lid since they have such a high fat content. I would put the ribs on the top grate and have no worries.

I made a brisket yesterday. 13 lber cooked at 235 for about 14-15 hours and cooked fat side down no flipping. I took it out at 180 degrees. Then rested it for 6-7 hours fat side up in a cooler. One of the best I ever made and so simple as I did an overnight cook. The temp went way down during...

When I have made them I have cooked them only 3 hours total at 225 degrees. Any longer and they will come out too dry.

I have heard of these one hour Dreamland ribs and can not believe they could be any good. Anyone try their method with any results? I am going to experiment with higher temperature ribs but this is ridiculous..... I have seen clones of the sauce in searches but not much at all on the technique.

Thanks. I picked up two at the same price that you got them.

Bob T: How long did you cook the ribs first stage?

Did you St. Louis them?

Kevin, Stogie, BBQGURU, etc! Good to see you again. You were my first mentor in the world of BBQ and I have to thank you for all of your help in the beginning stages which was 4 years ago! Have you thought of adjusting your times shorter if the temp runs hotter as I know you are anal about...

Morgan: Do you foil? What temps do you use? Kevin S. Your philosophies seem to mirror mine. What temps do you cook?

I brine my salmon and tuna for about 45min-1hr. and then smoke them at 190 degree for about an hour. Albacore actually is best grilled and very quickly. Yellowtail and yellowfin and bluefin are very good smoked. Try smoking them at this low temp for the tuna, it wont come out as dry. Flipping...

I used to be an ANTI-FOILITE big time....... But.... when I read some posts that Jim Minion started using it I had to at least investigate the matter. I have been foiling now for almost 2 years with a lot of trial and error and I have to say that foiling gives me more consistent results but...

Since it was a flat I would take it out at 180 degrees or do the fork test at 180 and see if it is done.

If you use St. Louis spares they can be about the same size as Loin backs and 2-2.5 then 40-50 then 50-1 hour will work. Size does matter!

I like to do duck and also salmon.

I was thinking that maybe a toothpick would be better than a fork so you dont lose as much juice pouring out of the brisket.

Well.... How did it go?

What is yours? I did a brisket that finished yesterday. 12 lber from Smart and Final with a nice even fat cap and the thickness of the flat was even too. 225-250 on an overnighter Fat Side DOWN went for 14 hours. 185 internal took out and put in a cooler for 3 hours. Unbelievable and may have...

Ribs from Smart and Final. Farmer Johns. Never tried that brand before so I hope they are good quality. I usually go to Costco but wasnt in the area. Still trying to master the zen of foiling. Not too mushy but tender is the goal.