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My family and I, are wishing you all a great Christmas!!

19 hours is to much cooking time. When I cook butts, it takes me about 8-10 hours with no foil. When I use foil, I would say about 6-8 hours. What do suggest is to pull your butts off 3-4 hours before serving them. Wrap the butts in foil, then with an old towel, and then place them in a...

I did a search on Jack Daniels Wood Chips. Check out these threads for your information. http://tvwbb.com/search.php?searchid=2117589

Here is a recipe from Killer Hogs that is have been using lately.

Beautiful looking brisket! How long did you let the rub rest before going on the RK?

If I am following things correctly, this would be your 2nd smoke on the WSM. I personally think this is to soon to do an overnight smoke. My personal experience, it took about 8-10 smokes to get consistent temps. You need to get some junk build up in that smoker. This is just my .02!

Somewhere in the US constitution, it should state "Freedom to BBQ where ever you please".

Also, as the wood chips burn up, your temps will go up as well.

Grab it NOW!! This was my first smoker. I love using it, but the WSM is my favorite. On days were the weather is bad (real, real, windy) I will use the propane smoker. It will be a nice change of pace every once in awhile.

I will take a plate please! And seconds

Nice chops!! Perfect doneness

I use The Pit Pal app.

Len, trust me on this! No water pan, drip pan, or any other thing. Let those bird drippings drop right onto those coals. I have done plenty of chickens this way, and they turn out fantastic. Actually, this is the way I am doing my Thanksgiving turkey. Also, if you can hang it, even better!

Those nachos look damn good! Nice job

I absolutely love scotch eggs, and those look awesome.

Sounds like you had a great afternoon. Great looking pizza!!

Pretzels, beer, and mustard to dip in...Looks delicious!!

Looking good! But, what is a cayenne brine?

If you want to reduce cook time, foil. Looking at my cooking logs, 225-240* +12, 240-285* 10-12, and 300* 7-9. Like I said, this my info I got from my cooking logs. No science formula to support this!