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I have a cousin who competed last year in brisket. I might go this year to check it out but may be working. I also would be interested in the backyard comp. merely for the love of bbq, i'm merely a novice that just started this year so i wouldnt expect anything other than the comradery. Oh yeah...

It's in the cooler right now. Gonna slice it up soon;)

I called jj's earlier in the week to ask about briskets, they said they were getting a shipment friday. Went there saturday morning and all they had was kobe. I was mad cuz it's a long drive for me. So i stopped at gfs on my way home a got a 16 lb'er usda choice for 2.69/lb. glad i stopped there.

Thats my worry too myk. Right now the IT is 182. But i gotta say i feel like i'm learning a little.

I took a couple though i've not posted pics before. I think what happend was a poorly placed probe, even after i repositioned it. The flat is reading 177 not butter probed either. At this point, my concern is i will overcook it even though it doesnt probe smooth

I took it off @201 let it rest for about 15 minutes, separated it, put flat back on,but still not butter probed.i am concerned about over doing it.put burnt ends under the flat.

It stalled @ 154, thats when i wrapped. I probed with a scewer and dont go in like butter yet, so i'm watching and waiting very patiently

Is this possible? 16lb packer trimmed to about 13 lbs,( probably trimmed too much) is already @ 188 IT. It went on @ 4am, it's now 11:40 am. It's foiled. Been smokin between 235 and 260. My first one so i'm paying close attention. I've read they're all different

I was hoping to do a brisket this weekend, but i have to see if i can find a decent priced one. Jungle jims has them for i believe $4/lb or so. If i get one i'll go basic, salt,pepper, low sodium beef broth and onion and garlic powder injection. My main question is the burnt ends. How long to...

Thanks everyone. I did a dry run and temps are very easy to control. Moreso than on my kettle. Can't wait to put some meat on it

Guess who is the owner of his first 18.5 wsm? This guy!!!! Parked her next to my kettle. Can't wait to try it out

Welcome my fellow queen city smoker. We are aka porkopolis. You're on the right forum!!

That makes perfect sense to me dwain

Just out of curiousity, what qualifies someone to be have the title pitmaster? I am new to smoking and was just wondering. Is it the person cooking the food in general or someone with much more qualifications? I'm just curious.

I smoke on a 18.5 kettle which i love but today is quite windy and my temp fluctuates several degrees. It's not out of control but sure makes me need to keep a much closer eye on it. It's on my porch so i do have some wind blockage but not enough. Some day i will build one but not today. Just a...

No. I set it up for indirect. Foiled @ 160, pulled and wrapped in a towel @ 199. It did turn out pretty good for my first time. Wife and son really enjoyed it. Next time i'll use less fuel and do a snake for the first time. It was a great learning experience since i keep records of every cook.

Doing a pork shoulder for the first time on 18 inch kettle,having problems keeping the temp where it needs to be. I think i maybe used too much charcoal.

Chris, i'll be using mine tomorrow to do my first ever pork shoulder. It's only 5 lbs. i cant wait!!

I ordered my thermaQ 3 days before the discount....ugh!!

Welcome aboard fellow buckeye