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Just keep on smoking. End result will not suffer.......

Gary, a trick I learned from someone a few years back on this site is to monitor the bark of the ribs. Well into the cook the ribs will look dry. Then as they reach doneness there will be a moist sheen develop on the bark. Almost as if they are sweating a bit. That is when they are ready............

I really believe some have become overly sensitive to temps here and there. I know what the temp is at the lid and this is all I need to produce good Q. Lets not make it more difficult than it needs to be.

Go with the high heat method. Works well for me!

Good looking rig. Would love to have something like that..........

Matthew, what temp will you be cooking at?

Ethan, great idea! Love pork tacos..........

I personally enjoy some riblets from time to time. Kind of like burnt ends from a brisket. Try them............

Brian, to be honest , I do not have a preferred method to minion a start. I just fill the ring with what I think I need( an experience item, you will soon learn what your WSM needs for a 4,6 or 12 hour cook). Scatter my lit briquettes about in no particular way, put the meat on, back up and wait...

I 'Q on my deck regularly with a gasser and a kettle. Got a rather large, metal oil drip pan at WalMart which the grills sit on when they are fired up. I feel comfortable with this setup and have had no problems in twenty plus years..........

Anybody ever try this? http://www.wimp.com/shuckcorn/

Do a search for "freezing brisket". Lots of info.............

At the most! Just keep an eye on them and take them off when you decide they look good enough to eat.............

If you have not done so by now, go for it. Enjoy!!!!!!!!!!

Brisket can be cooked low and slow, medium heat or high heat. I cook between 260 and 290, just wherever my temps settle at. Foil when meat is about 160 and cook 'til the brisket is probe tender. No injection for me. Save the juices that collect in the foil, great stuff.

Do a search for " hot squat "

Spares - membrane on Baby backs - off

Good stuff! Also, if you get a chance try persimmon.

Doing country style ribs and baked beans.

James, to defat, you can also put some ice cubes in the drippings which will cause the fat to harden and you can then lift the cubes and fat out leaving some good stuff .