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No, not setting up a "that's what she said" joke... Sent my father in law to pick up a butt to do high heat Sunday morning for PP that afternoon/evening. He comes back with a 10.5# whole shoulder. So, question is, any chance to do that high heat cook on a piece of meat that big? Doing a...

Thanks Jeff. Interesting. Like I said, I did a high heat (my first) on a flat and it was almost the same time frame. Thought I might have cooked it a bit high (around 360) for the most part, and it was tasty but a bit overdone. I guess a flat really can get done fairly quickly at "low and slow"...

Looks good Jeff. About how long did it take you to hit 155? I did a high heat on a 5.5 flat from costco over the weekend and figured that was the only way to go for short cook. Looks like you put it on in the morning and had it for dinner? Thanks

Hey Chris, The pros will weigh in I'm sure, and I'm not sure how being a mile high will impact things, but the first bit you'll probably hear is to try without water in the pan next time. Just foil it (easy clean up). Water in the pan requires energy to heat, and keeping it heated won't allow...

I think you're probably right. Also not sure how to handle the variety in thickness of a flat. I'm sure the trick is to try to find one as uniform as possible, but, for this cook, the thinnest point actually had that close to butter feel, but the thicker part was still fairly tough. I pulled...

Well, as is the usual refrain that I read on this board from the rookies, "everyone loved it, but..." Flavor was great, but I honestly can't figure out if I over did it, or under did it. The thinner parts were able to be cut with a fork, but the thicker parts (two inches?) were a bit tough to...

So the whole thing, from meat on to resting, took a shade over 3 hours. Hit 164 in an hour and a half and foiled. Let her run for an hour and started checking for tenderness. After an hour, the thinner parts felt almost "butter" but the thicker part didn't. I got nervous about drying it out...

Well, an hour in and the temps have been holding at around 350 at the lid (360 or so at the grate). Probe says the meat is at 148! Guess I'll be wrapping her earlier than expected....

Fresh breeze here today (steady at 15, maybe gusts to 25?). Temps shooting up (over 400) and down (300) each time a stiff breeze comes in from the south. I've rigged a few pieces of sheet rock to protect it, but wow! Tomorrow's chore: Build a wind break.

Thanks as always.

I see one of the simplest mods for adding a therm is to whittle away a bit of cork to fit in one of the vent holes (or, use a bit of foil, or some wire) to suspend it. Curious why it needs to be suspended? Why couldn't you just drop it in there with nothing to hold it up except the face of the...

Thanks Kevin, One question: I've seen you mention twice the usual amount for a Minion start a few times. It is supposed to be cool here, so I'm probably looking at full chimney of lit on top of a full chamber of unlit? I'd thought about starting it all cold to get a smoke ring based on your...

I've read through all the high heat threads and think I get the idea. A bit worried about the meat my wife picked up at Costco. It is just a flat, weighs 5.5, but she asked the guy to go in back and grab one that hadn't been trimmed yet. Had a look last night and it does appear to have a...

Thanks guys. I'll probably leave the probe in for the first attempt at least. Happy bbq to all this weekend. Gonna hit the 50's in the northeast this weekend!

Hi all, I've tried to search for an answer to this on the boards, but haven't turned one up. Planning to do a 5.5lb flat this weekend high heat. I've been reading up on it on the boards and am looking forward to giving it a shot. I understand that I want to get the brisket up to a certain...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Harry Soo: I love you too Chuck! My best advice is to live, love, laugh, and give. I lost my wife to cancer in 1994 and I raised my daughter 3 and son...

Chris, the water boils off even when it covered with foil? And, I would assume, a clay pot?

Thanks fellas. Looking forward to the next experiment....

Hi Jerry, Yes, had a foiled pan in there. Didn't try the air pocket that makes sense. I'm going to track down the clay saucer you mentioned this week. So, folks don't usually flip the ribs on the WSM at some point? Maybe after the foil for the last hour? Although, I think the foiling may have...

First, thanks to all for the great discussions on these boards. Have really learned a lot. I've been cooking with sub-par equipment for a couple of years now, and made the WSM investment about two weeks ago. First cook was baby backs. Around 35 degrees with light snow today, no wind. Smoker...