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I'm doing 2 bone-ins on Friday too. Total of 15.5# First time on my new WSM - I used to always do them in my Chargriller Outlaw with SFB.

Well the finished pics didn't happen. Things got a little rowdy. Ribs were some of my best to date but the brisket didn't get done on the smoker in 9hrs. We finished it in the oven. I'll try to get more pics on Friday when I two 15lbs of pork butt for my boys b-day party on Saturday.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: I would take it out of the pan so smoke can get all around it -- you'll miss out on 1/2 the bark otherwise. Or was the pan just temporary...

New here - Ex Chargriller Outlaw owner. I moddd it out but tt was a pain in the butt to keep hot so I sold it. Here she is: Just bought an 18" WSM and todays the day for a playoff party. Doing a 7lb brisket (injected and rubbed) and 3 slabs of STL cut ribs. One weber chimney lit to almost...