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Man, the trophy part for your daughter is the coolest. Almost welling up over here with tears. Really great story about a father and his child having a great time. In spite of the fact that you are apparently Yanks from NYC! In all seriousness, I'm betting she will remember that story and...

War story. I pretty much cooked all weekend long because we had a dinner party Saturday night and my law partner orders up pulled pork whenever I am cooking... So, the WSM was going from about 3:00 Friday afternoon to Sunday Morning. My son's LAX game was Saturday and it came up because I...

Thanks, Kids. No issues about simply picking out a smaller one then? Tougher or anything like that? Wish me luck. This is my second Brisket. JKC

My Father's Day smoke assignment has changed to Brisket. The only Brisket I've ever done on my 22.5 was nearly that long (over 18.5). Do I look for a smaller one, or trim it down or roll/curl it, or separate the point from the flat? Sorry to sound stupid but I am a pork guy and I always...

Thanks Guys. The comments help. Josh. It is not new. He's used it before, but not much. It is a newer version with the thermometer, so I assume the larger water pan. It sounds like it will respond more quickly but settle in similarly, so that helps. Take it easy, and I appreciate...

If this has been posted before... Sorry. I own a 22 and for Father's Day, I am traveling to Savannah, GA to cook on his 18 (we gave it to him) for the entire family. I am doing a Boston Butt. I've got my method perfected (for me at least) on the 22... Any adjustments I need to do on an 18...

No PICs. Sorry. But, this went well. Started at about 1145, and pulled it at about 930 PM. Great flavor but I think I'll put more rub on next time. Anybody have a sauce recipe to recommend? I use NC Vinegar on my pulled pork and looking for something with an A-1, Tiger Sauce style to it...

Sounds good, guys. I am going with salt and pepper and a little cayenne and onion. I think I am going to rub and start now so it is ready tonight and I can keep an eye on it. Will let you know what happens. Oh yeah... Hickory. JKC

Kids, I am expanding my playbook to include beef brisket. Been reading the section on selection and carving and cook times, and getting ready to hit rub recipes. Can I post my plan and see if any of you see issues or have suggestions. First, mine is select, not choice. So, less marbling...

To close this thread, I went to bed around 1030 EST and it was at 225ish. I got up at 630 AM and it was at 200. So, it went right at 12 hours. The only thing I can think of is that the smaller Hickory chips slowed down the "... breathing" by plugging some of the holes between the charcoal...

OK, I am settled in at about 225. Hard to diagnose from afar, but really wondering what caused this. JKC

Will post in a hour or so. Anyone else had an issue with Kingsford charcoal being slow to get to temp or having a variation? Seems to me if I am using the briquettes as opposed to lump, I ought to be more constant. Thanks JKC

It is now at about 215/220 and I am an hour and a half in. To respond to questions... Charcoal was not damp, bought from a grocery store (indoors, although I suppose it could have gotten wet before but no sign of that). Water was not hot but tap (like I always use). Pork was pulled...

1 hash (mark) below 200.

OK... I may be being anal. It is now 1 has below 200, but still this has been going now for 45 minutes. Anyone ever notice a different burn/temp when using Kingsford? I've tried to stick to the tried and true so I have a constant. I wonder if adding those Hickory chips may have filled...

Pan is full. Think I should do that to kick start it, then close? Thanks, JKC

OK... Mine is stuck at 175. Here is what I normally do... One large bag of Kingsford with Hickory, fill the chimney and light, put the rest in the ring and Minion. Full water pan. Stock aluminum door with a little leak. Vents wide open. Tonight, I had a little left over from another...

In a word... Horrible. I cooked with very few charcoal briquettes on the cool side of a kettle for about 4 hours. Came out dry and tough. The flavor was good and I appreciated beef instead of pork/chicken for a change, but not my best efforts. Wife and kids ate it up. Good news is...

Thanks. Will let you guys know. JKC

Kevin, 1.67 lbs. Trimmed with a thin fat cap on top... Looks that anyways, I've not opened it. Again, I know nothing about these things. I am assuming you cook all the way done... Not to medium rare... Correct? JKC