Search results

I just use a weber instant read digital and stick it in several spots when checking. Average them out and it seems to work.

Got my WSM in 1998 and was lost until I found this site! Thank you!!

I did. Didn't worry about the point as much as I did the flat. Once that read 200 to 205 I pulled it off and rested it a cooler for about 2.5 hrs.. Turned out very tender and moist. Vac sealed most of the point and put in the freezer in order to make burnt ends another day.

tried to maintain 250, temp dropped to 225 about 2.5 hrs. in and then was able to stay between 250 to 260 the rest of the way. I didn't take the internal temp till about 5 hrs. in which was 164. It hit 170 at the 7 hour mark. Wrapped it in pink butcher paper, back on for 2.25 hrs. and hit 205...

I just used a 3' x 3' piece of cement backer board.

First time trying the Franklin Brisket on my WSM. Turned out great! Only surprise was it only took 9.25 hours on a 13.65 lb. brisket to hit the target 205 internal temp. Can't wait to try it again.

A little help please. My Daughter wants brisket for lunch Sunday. I'll have to smoke it Friday and hold. Is it best to reheat whole or already sliced and best way to reheat?

Wasn't looking so much for a recipe, but technique advice.

Had them once at the Peddler's Steakhouse in Gatlinburg and would like to try them on the WSM. Any one help?

Never heard of this until today. Has anyone used it? If so, what was your experience and opinion.

Anyone ever tried Sweet Potato halves on the smoker? What's your process?

Is this the same as a ham shoulder?

Noticed this cut at store. Anyone tried these? Any info welcomed. Thank you!

Thanks Tim

Thanks Tony, but I'll be doing the smoke at 225 with water in the pan. Go Reds!!

Thanks Tim, but I'm not sure what the cook time usually is for this smaller butt(s). Normally I'd smoke a 9 to 10 lb. for 15 to 17 hours. I'm trying to figure out about what the total cook time will be so if I do an overnight, what time do I want to start!

Howdy all! Went to buy a 9 to 10 Lb. Boston Butt as I normally do and discovered the largest the local grocery had were 4.75 pounders. Bought two, but how is this going to effect the cook time? Will it shorten it a lot? Was going to do an overnight smoke. Now I'm not sure. Help!

Thanks Gary, Was that an 8 lb butt before cooking?

I use a piece of wonderboard (concrete) under my WSM. Never had a problem.

I plan on doing pulled pork for 20 people and beef brisket for 20. What size shoulder(s) and brisket(s) should I get? Thanks for the help!