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Can't speak for Todd's outcome, but mine was right on time. I had two 7# butts and a 11.5# brisket on at 9:30PM and off at 12:30PM, wrapped and dropped into a cooler. The butts were 188+ and the brisket was 180 - 188. Not being a brisket expert and having my probe battery die on me, I had to...

Susan/Kevin, Thanks for the replies. I love the idea about shaving and saving the fat. While it is wonderful in flavor, I think I could hear my arteries hardening just looking at it. But, using it on other cooks is a great idea (like reheating?). I should have asked yesterday. I'm probably...

I did my first brisket for ISD. It was an 11# whole brisket that I cooked untrimmed. When it came out 14.5 hours later, it had an internal temp of 184 (180 - 188 at various places). I foiled it and dropped it into a cooler for an hour or so. Having not ever butchered a brisket, I was...

Nice feast! You put on quite the spread for your guests. I really like the sound of that last sauce. Did you start with distilled vinegar or cider?

Thanks, folks, for the science & reassurance. The temps are now up over 162 and appear to be climbing, so I think I've pushed through the plateau. Now if my fuel holds out due to the winds last night I'll be in Hog Heaven.

ac, Sounds like you experimented and came out with something good. I'm hoping for the same. I bet that chili is going to be off the hook!!!

I'm into hour 10 of my BOB and I'm measuring the butts on the top rack. They were hovering at 160 since around 3AM, but have just dropped 5 degrees for over an hour. Seems that the temp is starting to creep back up. Was I measuring in a water/fat pocket that drained? Anyone else see this...

Sounds like you got great eatin' for a couple of days. Definitely let us know how it went -- my BOB is not going so well.

Todd, Thanks for asking because this prompted me to switch from only a 12# brisket to BOB. I'm planning on a 9:30 start time for hopefully a lunch time finish. If not, I'll suffer with watching my Bullet turn lead into gold into a great afternoon.

Robert, The HD on Carefree Highway didn't have the sale price this morning. Maybe I'll check with them tomorrow. Did buy 2/24# @ Sam's Club for mid-$8, so that's what is fueling the Bullet tonight.

Both episodes (prime rib and pork shoulder) were both entertaining and informative. The low temp with a finishing at high temps has given me new thoughts for both beef and poultry. I normally do my smokin' in my AB T-shirt, but the ISD T-shirt is now pressed into service. But SusanZ's right...

ac -- What type of wood are you using? I can't image you could oversmoke a 4" (10 cm) chuck roast with pecan, apple, or even oak. Mesquite/hickory ... now that's another thing.

OK, so I opted for excess rather than moderation. I bought 12.64# of pork butt and plan on BOB. I know this is going to kick my smokin' time up ... and I'm proud to say that, in my ISD T-shirt, I will gladly stand vigil over my Bullet.

Please drop some feedback and I'll at least get to vicariously enjoy those oysters!

Ben, There are many answers because each answer is based on a set of taste buds. You could smoke that butt for a few hours (4 - 6) and finish in the oven. Or, you could pull early -- I've done that numerous times -- and have something tasty but not quite exquisite. Or you could smoke a...

Jack, Must be local prices 'cause my Home Despot doesn't have that pricing.

OK, I'm just downright envious. I live in Cactus Central and remember the days of fresh oysters. This has me completely salivating!!! Thom -- I hope this comes out for your eating guests. A bushel would be difficult (not impossible) for one!

Phil, Great to hear that it was a big hit. Our Costco has double tri-tips and reasonably priced, so I cook them quite frequently. Haven't shot them with oak, so I think you've motivated me to try that next!

I'm doing my first whole brisket this weekend. Gonna put a round in the chamber around 11 PM on Friday and let it carry through into ISD. I was thinking about doing BOB, but decided that I didn't want the additional 25-50% increase in times for the brisket by adding a huge mass of heat sink...

Chef, I see you are in North Carolina. You need to think about evaporation and getting the wood dry ... a somewhat difficult thing in the Piedmont area. I can dry wood in a tenth of the time it takes you in NC because, in the soutwest sun and low humidity, it is an oven that bakes out the...