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I like Brisket with my Brisket!!!!! Windy City Smokers

Looks GOOD! Windy City Smokers

No problem!!! Windy City Smokers

Larry, ive got 3 WSM's that I use for comps and catering. Gets a bit crowded with a lot of moving around but they get the job done! And of course not all at once! Windy City Smokers

20 lbs pork butt 12 lbs brisket flats 3 slabs loin back ribs 3 slabs st louis ribs 3 lbs rib tips 6 lbs sausage dozen chicken legs 2 dozen abt's beans and I think thats it???? Windy City Smokers

It sure sounds like we are going to have a brisket showdown at the Burn-Off! btw, I thought all you guys used Sweet Baby Rays!!! Windy City Smokers

Looks yummy!!! Windy City Smokers

I belong to both Sams and Costco. Usually buy all my meat at Sams club. Windy City Smokers

Looks good Roger, let us know how it turns out! Windy City Smokers

Ya you can really get the feel for the season when they put out everything a few months in advance. Now get out there and fire up the smoker!!! Its BBQ'n time! Windy City Smokers

Sounds good Tom. Nothing beets the winter blues than some good Q! Windy City Smokers

A high temp brisket, some loin back and spare ribs! Windy City Smokers

David, just get the temps back to where you want them and you should be fine! Just keep adding a fuel source and you can smoke for days on end! Windy City Smokers

Brisket looks awesome! Windy City Smokers

Ray, you can use anything you want from just apple juice to a mixed injection. Look under the pork recepies for CHRIS LILLY INJECTION. I have used it before and like it! Yes absolutely I would still rub after injecting. Good luck, let us know how it turns out! Windy City Smokers

Hey Brandon. To do the high-temp cook you will probably need to open all three vents wide open as well as prop open the door, but with these high winds today your temps might be all over the place! You will definitley need some kind of wind block that is very secure to the ground! Good...

Do it all the time, comes out awesome! You will love it! Good luck! Windy City Smokers

Hay Ray, I inject all the time for butts and briskets. Here are a couple of things that I know that have helped me. 1. When you put the injector in the meat start pulling it out a little at a time while injecting the fluid till you almost remove the injector from the meat. 2. I have found...

Hey Joe! Glad to see youve come back to the "Dark Side" for a bit! Whats going on? Are we gonna see you around this summer! Windy City Smokers

Hey Ron, your probably right about the finished weight. Usually about 50% to 60% left. I have noticed myself that if I inject either a butt or a brisket it seems to yield more? I think 2 butts for each party is plenty! I would pull all the meat when its done then reheat later "slowly". Windy...