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I have not done a whole packer yet, but I do cook flats at 275 routinely. I do not foil at all. Simply get the WSM going and up to temp and throw the flat on, fat side down. Cook for about 1 hour per pound. I like this semi-high heat method because it shortens my cook time to a reasonable time...

I have one on my 22 WSM. I think it creates a better seal. This was especially important to me since I also use a Digi-Q. The less air leakage means the more the thermostat is in control of the temperature of the WSM. I also got the larger charcoal ring to really extend my total cook time...

I am so glad you shared this. I am in the process of infusing my bourbon right now. This will be for a party this coming weekend. My variation is using the following: I will post pics of the final results later.

Thanks for the feedback. I got a pleasant surprise when I took 2 racks into work. I reheated them in foil in the small toaster oven there for about 30 to 45 minutes at about 300F. They were just as good reheated if not better. The response at work was very positive.

Yes those are wheels on my WSM. I went with the easiest possible method possible. Bought 3" casters from Lowes and just drilled holes into the bottom of the legs and screwed them on. It drives like a drunken monkey because they are not all level but it is better than nothing. I have plans for...

Well here is the final product: Overall not bad. Juicy and tender. The rub was warm and spicy with indian flavors. Needed a little sauce with some vinegar and sugar to balance the flavor. The wife absolutely loves the rib tips as they get very crispy and moist.

More like bionic... it is the DigiQ temperature control unit and blower.

Will post pics of the finished product. That is not the road but the end of my driveway. This is the view from my garage looking towards my neighbors. I put the smoker just barely under the over hang of the roof so that the fan motor does not get wet when it is raining.

Got a 3 pack of full spares from the local Sam's Club. Trimmed them to a St Louis cut. Put the rib tips on the lower rack and the ribs up top. I used the mystery spice rub that I had (a mix of left over rubs mixed together). I used this mix last time just on the tips and wife loved it, so it...

Here is the final results: Homemade Mac and Cheese, homemade BBQ sauce, and peach cobbler for dessert. If I am being truly honest... it was very tasty but just a touch dry. I pulled the brisket at too high of a temp and it sat in the foil too long. I now know that 1 hour per pound at 275...

Thank you for this recipe. I showed this recipe to my wife... this is now my next cook.

If you can find flank steak on sale, I would suggest fajitas. You can do chicken and steak. Saute some peppers, throw out some diced tomatoes, guacamole, salsa, sour cream, lettuce, and what ever else you want. Everyone gets to build their own.

Brisket is done. Finished up early but that is ok, it will get wrapped foil and a towel and into a cooler for storage till dinner. I am going to serve it with a side of homemade Mac and Cheese. The nibbled corner is where my wife got to it.... it is amazing it survived at all. I was a little...

Got my first look at the brisket after 4 hours on the WSM. Gave it a spritz to keep things moist. The WSM is holding rock steady at 275 on the DigiQ and right 250 at the lid. Meat internal temp is at 164 right now. I am not going to foil and just keep it going the way things are with an...

It is too early to be awake but I am up and the brisket is on. @Vince Just proves why I need help with Brisket. I thought I would get burnt ends from the small end of the flat where it is more triangular shaped.

Got home late from work, but I didn't let that stop me from doing up a set of ribs. Got some spares from my local Sam's Club. Trimmed them to a St. Louis cut. Applied a simple dry rub and threw them on the WSM at 275 with some apple wood. I seasoned the rib tips with my mystery spice (all the...

To foil or not to foil? This question leaves me very conflicted. I want a real nice bark and some good burnt ends, but I don't want dried out brisket either.

...and thanks for all the help. I will post pics of my progress and the end results.

I really want to serve the brisket as fresh as possible to my guests. Guess I am getting up early this morning. The good thing is that I can get all the prep done tonight an go right back to bed after I get the WSM up and running.

I got a 7.5 pound brisket flat from my local Sam's Club. I want the brisket done by 6 pm. I am using a 22.5" WSM with a terra cotta pot in the water pan along with a DigiQ. I am not a huge fan of high temp cooks as I have yet to master keeping the WSM at a steady temp at that range. I am really...