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I'm a fan of the Henley rub found in this site. I add more pepper (cayenne, chipotle) and less season-all. I use it on everything and have a shaker of it for daily cooking.

Did you try a slice of flat?

It appears you are good to go on your flat. Do you really want to impress your poker buds, check out Burnt Ends using the cap. You have time to prepare the cap and reserve the the flat for slices. I agree, toothpicks are too small to gauge tenderness. I use an instant read thermometer or...

An 11.3 lb packer? That sounds a bit small for a full brisket but no problems. Time wise, you should be ok but just in case. Plan for at least one hour of rest in a towel lined cooler and 15 mins to cut, plate and serve. If the meat has not hit 180-185 by noon, pull it (still panned/foiled)...

Hello Danny, 8 lb butt with bone-in? Pork butts are the front shoulder so your butcher is speaking the truth. Assume the bone weighs 2 lbs which leaves 6 lbs of pre-cook with a 50% yield provides 3 lbs of cooked meat. I learned to start probing when IT hits 190-195 then cook to probe tender...

Hello Justin, Have faith and chill-lax. It appears from the data provided, you are in the stall phase of the cook. To reduce temp, reduce the bottom vents gradually to reduce oxygen flow as needed or if needed. What is your elapsed smoke time and what was the pre-cook weight of the brisket...

I regularly smoke large volumes of meat (30 lbs of butt, 2 full briskets or 15 lbs of chuck) then rest, cool, portion and pack 20 oz portions in food saver bags. My last smoke was Aug, I have not encountered any problems with dry meat. YMMV. To facilitate cleanup, I put a deep half pan on the...

Gee, pricey. Thanks for the URL though. I will need to rethink and maybe buy both :o

I concur. The length of my Weber Silver Genesis-B cast iron rack is 17.25". Can someone confirm the overall length of the OP's Lodge Pan? I've been torn between buying a replacement Pampered Chef stone cookie sheet or buying a CI sheet like this Lodge. My original stone sheet cracked when I...

I regularly smoke large volumes of meat on weekends. I once smoked two full packers on the top rack because I try not to use the lower rack. Once the dome is on, I won't remove it for nothing. I use the Minion lighting method on a full+ ring with KO then run my 22.5 WSM as long as possible...

I've owned my 22.5" WSM for over 2 years and have never gotten more than 12 hours at 225-250. I smoke large amounts of meat (2 full packers, 4-6 butts) and yes, YMMV and I concur with all variables are at play; I usually get 8-9 hours without coaxing. I am a weekend smoker so I will pan/wrap...

That 2nd pic looks like a rim fire shooting gallery. What are the hooks sunk into, a 1x2"? I have to assume the chefs/cooks are young and about the same height. That is a lot of weight overhead. The sleigh is very novel.

How did it turn out?

Amazon sells Oren pink butcher paper in shorter lengths.

Hello Mike, I'm not sure if you got any timely responses. I hope this helps you in the future. I usually cook 4 butts (~28-30 lbs), all on my top rack every 3-4 months. Last week, I smoked 6 butts (42 lbs) for my first ever charity event. My advice is K.I.S.S. Backward plan when you need...

I'm curious about this too. I just bought a 5lb bag of pecan chunks. I read this from AmazingRibs.com website. " ... According to The Forest Encyclopedia, smoke flavor is influenced more by the climate and soil in which they are grown than the species of wood. This is very important to note...

Modified Henley. Instead of 1.5 tsp of chilli powder, I add 2 tsp each of cayenne and chipotle pepper?

Yup. I did this for butts that I smoked on a Saturday and stored in a tupperware container in the fridge to serve on a Wed. I saved and separated the au jus as well. To reheat, I put both butts in a deep half sheet, mixed the au jus with 1/4 cup of water and poured it in, foil wrap the pan...

First off Rick, good luck to you. Are you able to acquire/rent/borrow another WSM? Can you recruit a few extra hands to assist the monster task and use a neighbor's oven for re-heating? I've cooked two full (flat/cap) 15-17 lb briskets on the top rack of my 22.5" WSM. One was flat on the...

Yes, 40lb weight, unwaxed, USDA or FDA approved for food is what the tech spec is. My local Restaurant Depot actually sells rolls of this but 24" roll 2500' for $40+. For my personal needs, that is overkill and takes up way too much counter space. What is cool is that small portions of paper...