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I still cook the same amount, and just take the leftovers for lunch during the week

S,P &G. Cook in the smoker @ 250 about 4 hours. I do beef ribs a lot. I will also use Billy Bones Beefmaster. http://shop.billybonesbbq.com/

To go with my Weber Kettle, I have a Stumps Baby: http://www.stumpssmokers.com/ Great smoker

I've never wrapped it, but have reheated in a crock pot the next day for potlucks at work (never dried out). I would probably pull it from the smoker at 150 internal. If you do wrap it, it will continue to cook

Stalls usually occur around 165. It will be done well before the 5 PM. Just double wrap it in HD foil. Get a beverage cooler and rinse it out with hot water, place bath towels int ehre and then place the wrapped brisket in the cooler. You can keep it that way for hours

I prefer that also. I hate doing it on skewers. It is the same thing I place my meatloaf in the smoker on.

These are the ribs I was talking about: http://tvwbb.com/showthread.php?61541-beef-ribs&highlight=beef+ribs

Not when smoked low and slow

Most grocery stores sell either short ribs or Korean style ribs. They cut them from what is usually called flanken ribs. They usually receive them whole and cut them down. Talk to your meat department and see if you can buy the uncut cryovac packet. There are usually 3 to 4 ribs and about...

Each butt is different. It also depends upon the temp you are smoking at.

Have your checked your probe with boiling water? If it is reading correctly, then it was undercooked.

smoking a meatloaf is very easy on a kettle

No it is in other stores too

Did you use a "turkey size" bag?

Concur on always using rub whether saucing or not. Never had the grittiness either

Call your local guys who cut down trees. And you can also talk to (as you indicate) your orchard guys. Wood still needs to be seasoned to use.

On Amazing ribs website http://amazingribs.com/ they list it as one of their myths: Myth # 4: Soak wood before using it When I soaked wood chunks overnight, they gained about 3% by weight. Chips gained about 6%. I cut the chunks in half and penetration was only about 1/16". DOH! That must be...

This question has been asked since the beginning of BBQ. No right or wrong answer just preference. I do mine fat down though.

you can go simple with SP&G rub. Smoke at 250 until around 200* and is tender. Best to start checking at 195*. You can foil or butcher paper at 165* if you want to, but no real need to

I agree with Dennis, there may be concern due to not at least 1/4". I had a charbroil silver smoker which worked well, but the metal thickness should have been more