Search results

Mac and cheese, slaw and fruit. If I go with the pork butt too, which on top? I'm trying to decide if I should do both. I went and picked up a PB.

Sorry, I have a 22.5 WSM. You are likely right that I will have enough, I would just hate to not have plenty. Maybe I should trust that it will be ok with just the brisket.

You guys were awesome with my first brisket smoke a few weeks ago. I have a 15# packer (before trimming) ready to go on tonight before bed and now have my parents and the in laws are coming over too. Thinking I may not have enough meet for 9 adults. I can run and buy a pork butt real quick...

I have a 22.5 and have done the same St. Louis spares 4 times and did three on top and three in bottom. Plenty of room.

I was actually taking the same thing. Want to try something new. Brisket, ribs and butt under my belt. What next??

I followed your orders Dustin. Great job! Can't believe I was nervous about it. Next time, two full packers. It is all gone already.

Be sure to let us know how the cook went. I hope it was a success.

SUCCESS!!!!!! Guys, I sure appreciate the great advice given. The cook was great. I can't believe how well my first brisket turned out. I'm overly critical of myself at times, but today....I agreed with the crowd. I don't know how to share a pic, but would be proud to show it off. Thanks...

I have an empty foiled pan in there. Thanks for the help. Fingers crossed. Up to 105 degrees and smoker at 230.

Water pan empty??

Ok, I will give it a go. Start at 9pm or so, then wrap around 6 when I leave for fishing. Fish until 10am-ish and then come home and hope we are close. I can have wife or other son watch the temp a bit. Then, maybe order pizza at 1pm. Lol. Thanks for the insight. Do you inject, baste...

If starting at 9pm, What's your best guess on timing to pull and wrap, and then to completion at 203?

I'm thinking 1or 2pm or so. What you thinking? So far I'm reading cut off most the fat, rub and cook at 225 or so for 12-14 hours then hold in cooler for couple hours. Sounds like going to end up with some dry either way.

I have the pork butts and ribs down pat. Love it. My favorite Q is brisket though. I have been hesitant to try it because of how difficult I hear it is. I just bought a 12.66 whole prime brisket from Costco and plan to smoke it Saturday. Any great advice? I really want it to be decent because...

I'm really looking forward to your report back with a review. I'm interested in getting an ATC also and have been leaning toward the cyberq.

I appreciate it guys. Sounds like at ATC is my next tool needed. I will really research the high heat cooks also. I love that tender Q that just melts in your mouth though.

Well I love be some BBQ. I have smoked shoulders for years and just bought a WSM22 recently. My issue is that I am crazy busy all the time and my weekends are spent on baseball fields for 2 of my boys or fishing with my other one. I just don't have the time to tend to the smoker at this stage...

C'Mon man!!! We need to see the slices. Now!

Put me in line. Matt@mattcotter.com

That makes sense. I have been using minion method but close it up immediately after adding the lit coals.