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I've tried this approach and had trouble getting the 22 WSM up to temp which is why I opened the lower vents. What is the purpose of this? Thanks for the comments!

I made these beans last weekend to compliment my first time smoke of St. Louis style ribs. I made mine with apples (not apple pie filling), Sweet Baby Rays sauce, a 55oz can of Bush's Baked Beans (original style), Meathead's Memphis Dust for the dry rub and about 12oz of leftover smoked BB I...

I got back from barber and temp had spiked to 315*+. Yikes Raggie! I closed both vents all the way and it settled in at 275*. Wrapped in foil after 2 hours and going to check for bend in about 1 hour. Just made some Fat Johnnys Bastardized Piedmont sauce and now I'm resting.

I'm using my DigiQ at a target temp of 250*. I think the water is what's slowing the temp from rising quickly. And 10 lit is much fewer than I normally use. I have all vents open.

I went ahead and put them on at 190*. Temps hit 216* within 10 minutes and out the door I went to run errands. I had left the ribs on the counter for an hour before going on the smoker so I didn't think they'd affect my temps much. Pics to come! Smoke On!

My 22 WSM is taking a long time to get up to temp which is targeted for 250*. It's about 184* after 30 minutes. I running Minion Method with 10 lit and a 1/2 full water pan. Should I go ahead and put the ribs on the smoker or wait for temps to climb higher? Thanks.

I think "Hot Nail Through Room Temp Butter" is a misnomer for test of tenderness. I know I am likely splitting hairs here just a bit, but I think this description is overused and not really that accurate. It's fun to say and perhaps if you are probing the fat on a fully cooked BB it could feel...

Do you think this approach works better than cooking and pulling the day before, then chilling and reheating the pulled meat the next day? I was under the impression that it's easier to pull apart the meat the first day when it is still warm than it is to chill and pull apart the meat the...

Post some pics!!

I just smoked an 11lb BB this past weekend. My goal was to put it on my 22.5 WSM around midnight and run temps around 225-250* to have it fully cooked by 10 or 11am, give or take. I had a HELL of a time keeping the temps under 350*! I had my alarm set to go off when it hit 165* internal, but...

I'm cooking for a friend who just lost his sister to cancer yesterday and came across a pork shoulder blade roast at the grocery store. It looks like BB but I'm not sure it's the same cut. Can somebody help me out with this and explain the difference in the 2 cuts, if any? Thanks!

I'm going to have to chime in here too. I think you planning to put it on way too early based on my experience. The largest brisket I ever cooked was 17 lbs and it cooked in about 9 hours. Good luck.

You joined the forum in January 2012 and have 5,610 posts?! That's 3.3 posts per day, EVERY DAY, on average. Damn....

Matt: I lived in Montgomery County, MD for 14 years and found the BEST butcher shop. You should check this place out if you get a chance. They raise their own animals and slaughter them on site. http://www.hempsmeat.com/

When they are done and you are ready to pull them off the heat, if you want to hold them for a period of time before pulling them apart I would tightly double wrap them in heavy foil, and place them into a cooler wrapped in the foil. Then wrap / cover them securely with some towels (ones that...

I hear you brother! Things that I found fascinating and that excited me as a kid (bikes, skateboards) I still love today, but man, I get EXCITED about a really NICE refrigerator! And don't even get me started on tools and auto parts... Oh, and Aaron Franklin uses Post Oak too. He swears by...

In fact, I own a Vorex but have only used it to cook chicken thus far. I will give it a try with the sirloin. For the record, my wife put the sirloin in the slow cooker last night on high for about 4 hours and it came out fairly tender. Not fall apart, but it was good. I've seen the...

As the title implies, I've cooked a few sirloins in my lifetime, but they are not the most tender cut of meat. Taste okay and the price is right, but generally can be tougher than other cuts of beef. So, I am looking for advice on how to cook a tender sirloin. I've asked Dr. Google and read a...

Why not pull the BB's off the heat, hold for an hour or so, pull them apart and cool quickly. Then reheat?

I have been using the DigiQ DX2 for about a year now and love the fact that it can help me control the temps on my WSM 22.5. I have also found that it is most useful in getting the heat UP to temp but not tempering the heat when it goes over the mark because it can't pull heat out of the...