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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Most around here will say the built in thermometer isn't as accurate. </div></BLOCKQUOTE> Most around here say a lot of things. The problem is that many people get two or...

If it tasted like pot roast, it was likely overdone. Next time, start checking for tender a little sooner. Probably somewhere around 3:45 total cooktime if going HH. Also, depending on how you rested the brisket, it may have overcooked during the rest. Cover loosely foiled for about 20...

ABT's.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">going to try a Bavarian Fatty </div></BLOCKQUOTE> I think I dated one in college .

Both will work well. They're milder than say hickory or mesquite so adjust the amount you use to your preference.

Good question Jon. I've been wondering the same thing. I've always been afraid of overcooking a butt even though I've seen videos of folks like Chris Lilly applying slight pressure to a cooked butt and having it fall completely apart. Never had that happen when I cook one. Maybe next time.

Warming it up in the crock pot is a fine idea. Maybe take them off the smoker a little sooner than you normally would so they can finish cooking to med rare-medium in the crock pot. I did this recently with a sliced pork butt and everyone raved about how good it was the next day.

My advice is to use the vent temp and forget what the Weber therm says for the reasons I posted above.

Not to sound too simplistic but the Weber therm reads differently than the probe through the vent because they're in different locations. I use the Maverick probe through the vent because it measures the temp in the draft stream. Whatever you decide to do, pick one place and go with it...

Jeff, Take a look at this to get an idea which way the grain runs on a brisket. Pics look good. Should be nice and tasty.

What's your targeted cook temp? I assume you're wanting a temp around 225-250 if you're doing an overnighter. A whole chimney of lit on top of a full ring is gonna give you temps of 350 or so with no way to get them down. If you're going low and slow, only add about 15-25 lit charcoal on top...

No worries James. Thanks for the clarification and for being a stand up guy.

Correct, because there's an appreciable difference in quality unlike a half full carton of milk or left over charcoal. I simply took issue with the tone of your initial comment that using leftover charcoal was beneath you but A-OK for us poor folks.

I love smoking in the cold Minnesota weather. Like others have said, wind is a difference maker, not cold. The first step is making sure your WSM fits securely together and you have no out-of-round issues. Your WSM doesn't need to be air tight but having a quarter inch gap around the bottom...

Interesting point Kevin. I usually foil ribs but didn't on my last cook. Even though the spares were tender, I did notice that they were much fattier than usual. I cooked them around 325 degrees.

Under my overhanging patio in a corner, cover on with my 3 sided plywood windbreak around it.

It isn't about fuel cost. Leftover Kingsford burns exactly the same as new. Same reason why I don't throw out half full gallons of milk.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If you can push a toothpick into the charcoal with no resistance, it's ready. </div></BLOCKQUOTE> Well done there, sir. Almost spit out my lemonade.

I remember standing in my kitchen and staring at my WSM through the patio door waiting for the temp gauge to move a degree or two. Also my first overnighter when I barely slept because I kept checking the Maverick over and over. Now I throw the pork butt on and go to bed. I always wake up to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Am i looking at an all nighter? </div></BLOCKQUOTE> It depends on your cooking temperature and the size of your pork butt. I smoke in cold weather all the time. For...