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Thanks Kevin, This leads me to my next question: If I am trying to maintain a 225 temp, which thermometer should I be using to base this temp on? When my grate temp (according to the thermometer next to the meat) says 225, the lid says 250. Should I shoot for 237.5 in the lid and 212.5 on...

I have one of those New Braunfels smoker thermometers from Academy that I installed in the lid of my WSM. (drilled out and mounted in the lid) It has a 3 inch probe on it. I was concerned about how accurate it was and bought a cheap oven thermometer to sit on the top grate while cooking. I...

can you foil chicken and hold it similar to brisket (in a dry cooler)? I do not eat the skin, so rubbery skin does not matter to me. I like to give myself plenty of time to be sure that I will be done cooking at least by the time we want to eat, and this occasionally gets me done a little...

I am smoking a brisket this weekend for a few other friends and have decided to add some deer sausage that a buddy is bringing over. My question is: how long will it take to cook the sausage in the 225* temp range? I assume this sausage is pre-smoked somewhat (not raw). I have heard that 45...

Great idea...I love shrimp. (esp. grilled shrimp). I would have to peel mine and de-vein them because I can't stand the grit otherwise. My question to add to this would be about bacon wrapping them. Shrimp cook very fast in relation to bacon. Should one precook the bacon a bit before...

Thanks for the insight everyone. I cooked a relatively small one this weekend (8 lbs) and cooked it fatside down until 190, then I pulled it and foiled it and wrapped it in towels and placed it in a dry cooler for about 2 hours...maybe 2 1/2. It turned out much better than the last few I...

I cook the whole brisket, but I focus on the flat for temps because that is the part we like best for the meal...the point just gets shredded for baked potatoes later in the week.

Honstly, I don't know if they are selects or choice. I buy a bunch when they put them on sale during the summer at the grocery store. They are usually at least 10lbs and have a pretty good fat cap on them. I don't usually trim them at all unless the fat cap is really uneven from one side to...

Every now and then, my briskets come out perfect. But most of the time it seems lately, they are dry. Very tender, but dry. I cook them fatside down. WSM temp is between 225 and 245 the entire cook. I foil the meat at about 160* and cook until low to mid 190s. I double wrap and put them...

OK...I cooked my backs this weekend. I did a 3-1-1 method and the texture and tenderness were perfect. However, they had sort of a funky taste to them. I can't figure out how to describe it other than sort of bitter. I don't know if I used too much TX BBQ rub or what. Most of this flavor...

With great success last weekend with my spares, I am going to give BBs a try this weekend. (just now getting into ribs...usually a brisket and chicken guy...). My PLAN is to do a 2-1-1 technique. I have read a lot of posts that people seem to think that 3-2-1 is too long for BBs. My racks...

I only used the rub....no mopping, no sparying, no BBQ sauce after the cook....and I thought they were great. Plenty of flavor and juicy. I may try to do a glaze on my BBs this weekend though....that one is still out for debate. I cooked the entire session with the meat-side up...no flipping...

I rubbed worchester sauce on the ribs first, then a thin layer of the rub and smoked them. My wife used some sauce, but I thought they were great without the sauce. I like BBQ sauce, but these really did not need it and I think it would have taken away from the rub seasoned flavor. Plenty of...

I used #1. Interesting story if I can remember right: I was talking to Bill Cannon about the rubs and he said that they are not called #1 and #2...that this has just sort of come about. He said that (what everyone refers to as) #1 is the original. It never had a number assigned to it. #2 (as...

Its actually called "the Tailgater" I bought it at Academy for about $100 last year. It is a 10x10. I think I had it set about 6ft. high. I also have an EZ-up 12x12...but it is brand new and didn't want to take the chances with it. I would stay away from the cheapo's....the ez-up style...

I used my canopy this weekend as well. There was a threat of rain, but never had any. It worked just fine...although I did have a panic attack sitting in church (while my ribs were cooking at home) of 'what if ashes fly up and catch the canopy on fire and burn the house down?' Maybe it was a...

I bought some Tx BBQ rub from Bill Cannon a few weeks ago. His office is right down the road from me so I went in and purchased it directly from him. I had a nice conversation about Q, the WSM, and this forum. Anyway, I smoked spare ribs yesterday using the rub and they were the best ribs I...

I have two canopies, a 10x10 and a 12x12. The 12x12 is an EZ-Up http://www.ezup.com/default.htm brand very similar to the one in Greg's link, but without the walls. I paid $100 for it at Academy. It is VERY well made. The frame is completely put together and all you have to do is spread it...

Well, your replies are really as I expected. I don't think it will have a problem, but I just wanted to see if ANYONE had had a bad experience trying this. The canopy over the off-set smoker I mentioned was probably about 7ft. high and the stack was probably a few feet below it. Not so...

I have read several posts about cooking in the rain, but have not seen anyone comment on cooking under a canopy. It seems that the shade would help keep the lid from getting too hot in the Texas heat, and would do a fine job keeping the WSM dry in the rain, but my concern is the heat coming out...