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I've found with my 14.5 that if I prop the lid up on the lip, that helps boost temps too. On my Masterbuilt Electric smoker, it only goes as high as 275, so it wouldn't work to get that crispy skin you would want.

They all look like good books, but how many books does the average back yard bbq'er need? I mean, once you get the technique down, how many people actually try different rubs, sauces, etc?

Wish I could find one, looks like a fun project.

You may need more fuel. Good luck!

Dang, that looks nice. Do you think you get a hotter cook using the chimney?

Beautiful smoke ring! Nice job!

I will use the juice from the foil wrap and add it back to the meat after it's been defatted, but I never use the drippings before the foil.

Need hotter temps for crispy skin. Hotter temps will also result in a quicker smoke.

That's one thing I don't like about the WSM 14.5, it's harder to fit larger brisket cuts on it. Hope it turns out great.

I smoked it last night. Useable meat came out to about 4.5 lbs, right at about 50% of the raw uncooked butt. I agree, crockpot on high should get the job done. How much spritzing do you think I'll need to do? As in, any estimates on how much extra apple juice should I be prepared to add?

Yep, my top vent on my WSM 14.5 is gunked up too.

Wow, looks awesome. I used butcher paper on my brisket for the first time a couple of weeks ago. I really liked it. Think I'll keep doing it. Your flat looks delicious, making my mouth water. As far as the point, it's a fattier piece of meat, no way around I think.

I won't have access to an oven at work, but could warm it up at home, and then keep warm in the crockpot at work. Thanks for the tips Tim.

Not sure if this is the right forum or not. Please move if necessary. I'm smoking a 9lb pork butt tonight, to be served at a work luncheon on Monday. Plan to reheat the meat in the crockpot Monday morning. About how long will it take to get back up to serving temperature? Or should I...

Now I'm hungry for chicken.

Interesting ideas. I've eaten several of the Costco rotisserie chickens, and they are always wonderful. At the same time, I could buy the uncooked whole chicken for $10 to $12, depending on size, use a couple chimneys full of charcoal, and a couple of hours of my time and produce something...

Why is store rotisserie chicken so cheap? Costco sells them for 4.99, already cooked. If I were to buy the same chicken raw, and roast it on a beer can stand in my WSM, it will cost me more than twice as much. Raw whole chickens are going for about $2.49 / lb, then add in the cost of...

I have a couple of skillets that I've never used. The skillets I have are the pre-seasoned skillets. Should I re-season them with flax oil, or just give the factory finish a go?

Been wondering how to do a pull packer on my 14.5 as well.

Thanks for the advice everyone!