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It is served sliced so I would think 170 plus or minus (as high as 180)would be close for an internal. Thanks for pointing us in this direction. Jim

I did a 20 pound roll yesterday for a friends Christmas party. Pulled it and vac packed for easy reheat. Making some my sauce and they requested a mustard sauce also. Jim

The BGE gives you some great cooking options that are hard to impossible on the WSM. High temp cooks (600 to 1000), setting up a pizza cook is much easier as examples. A WSM and a BGE is a great combo of cookers. Jim

If your dealing with a health dept then you would have the internal read for aprox 4 sec. For your purposes if the target temp read is in a couple of spots in the thickest parts of the cut your good. Will get some temp climb during the rest period. Jim

I prefer to slice brisket after reheat, I find once you slice brisket it dries out much quicker. If you are going to slice and reheat in a liquid I would choose something like Rick's Sinful Marinade rather than apple juice. Jim

The internal temps I use are the same as Kevin suggested. I find I do not care for salmon as much once it hits that 160 or higher mark(personel taste). Much over over 155 the moisture level drops quickly. Jim

You need to exhaust the smoke out of the garage, it's is harmful to life to breath that stuff. The WSM will work in cold and snow, try to block the wind if any. Jim

Scott Costco can only get fresh wild salmon during the major runs, those are not year around. One thing to understand about farm raised salmon because of the need to protect the pens from current you have a problem with polution levels on these fish. It's is recommended you only eat farm raised...

There is a lot of difference between wild salmon from the Pacific and Atlantic farmed raised. We have both products out here in the Seattle area and it is easy to spot the differences. It sounds as if you may have farmed raised, even when it is colored (most is) the color is nothing like fresh...

Hunter Try the suggestion I gave Tom or another thing if your not using lump start with more burning coals. I cook at sea level most of the time but in competitions around the country that does change so I make changes on the amount of fuel I have going at the beginning to compensate for the...

Ryan I don't think I would have rinsed or soaked those butts, butts can handle salt easily. Jim

Mike The results were a function of the cut you cooked. The recipe was developed for butts or whole shoulders, try it on the butt before making changes. It is also ment to be cooked with hickory or try pecan. Jim

Al Bone butt is the way to go. Jim

Paul I orginally started suspending foil to catch drippings that I would use for sauces, I believe Chris talks about it for making turkey gravy in his annual turkey posts. I use it with either the Weber or Brinkman pans. Jim

As someone who vends from time to time I find that the health dept spend more attention to how you handle chicken and bbean more than most other hot foods. Those two items are where the most problems can occur. I have a bean recipe that I do allow the drippings from pork butt to add to the dish...

I wouldn't put chicken oven beans, just wouldn't do it. Jim

Cooling in larger pieces helps keeping the brisket from drying out during reheat. Vaccum seal after cooling cause you want to get the internal down as fast as possible, vacuum sealing then cooling prolongs the time it takes to get temp down. Also it is easier to get a good seal on cold meat. Jim

1 1/2 to 2 hours should do the trick, I would suggest that you suspend the foil of the bottom of the waterpan to keep the fat from burning and effecting the overall flavorof finished product. As Paul said finish internal is the true guide. Jim

For a twist on the recipe the gralic can be smoked basicly the same way except no foil. Smoke at 250 till garlic is soft. Jim

All very good suggestions and one more thing to do is take your finish internal temps in the thick part of thigh, should read 175 to 180. Jim