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I'm planning on a full brisket and 4 pork butts this weekend. My first smoke with a full smoker. Any recommendations on whether I put the butts on top or the brisket?

Since we're talking volume of meat and affect, if any, on cooking times, what about maximizing the amount of meat cooking with a smoke? With little kids not easy to dedicate even 4 hours to a smoke. I would like to load my WSM down with pork butt, brisket, plus maybe a fattie since I never...

Mr. Reyes, looking at your photos, your charcoal grate has two v-shaped troughs on either side of the middle of the grate. I haven't seen this type of grate before. Stock Weber or other? Eric

Ah, this reminds me of the time before kids. Then it was homebrew or other microbrew and the music was always Stevie Ray Vaughn or Eric Clapton. My how times have changed. Still time for the occasional cocktail (beer, martini, red wine) but no more loud music. Mom is looking for quiet and...

Living in Alaska, you buy spices and herbs in the small bottles and at dear prices. Most every rub recipe starts with at least 1/4 cup paprika. Do the readers of this board have recommendations as to sources for spices and herbs via the internet/mail order?

Steve, found it! Thanks for the post - feeling the BBQ love from NC. This is the rub that I used (yes -I'm new to rubs and the WSM) and it was too hot for the fam. I will mix up a new batch, cut out the cayenne, cut down on the black pepper and the salt. But that's why this is so fun -...

One of the downsides of living in Alaska, no Rancher charcoal at the Home Depot.

Reinknecht, I'm feeling your pain at this very moment. First overnight BBQ and first pork butt. ET-73 is in the amazon shopping cart and will be ordered soon. Off to check the butt right now - at 11 hours I'm thinking it is time to wrap and rest. Will double check temps with insta read...

Kevin, So I'm understanding you correctly, the dry-brine is applied under the skin so as to interact with the meat and not be "blocked" by the fatty skin?

My first time also. Very helpful. The WSM was an christmas gift a couple years ago and when I came across this site I finally decided I needed to bust it out. All has gone pretty much as explained in the "how-to" guide and various posts. I think it is just now finishing the plateau (collagen...

2:20 am AK time. Butt has been in the smoker for about 2 1/2 hours. Temp at lid has been slowing rising to present temp of 280. I've been closing down the bottom vents, but temp is still creeping up. I've topped off the water pan and closed the vents down. I'm going to catch a hour's sleep...

I hope mine goes as well. First pork butt tonight as well (Alaska, Tue at 11:20 pm). I'm starting the chimney soon and should have the butt on the WSM by about midnight. I'm trying wood chips layered in the briqs minion method. 6.5 lb butt (Boston cut w/o the picnic). I'll add to this...

I don't know if you read Cooks Illustrated, but they run a test kitchen (sort of like a Consumer Reports for food). End result was the recommendation to brine chicken and pork. Short brines. I've done this frequently, especially for the mass produceds chickens (Foster Farms) versus the...

Just pulled them off and wrapped in foil to hold. Tear test says done. Look done. Lots of fat rendered. Nice smoke taste. Sooooo many variables. Likely my family loves ribs so I'll just have to experiment. Just need to find a rub and little less spicy for the kids and wife. Thank you to...

I'm searching through Amazon - the specific model recommended is the ET-73 and not the ET-7. Am I correct? E

I'm cooking for the first time (spare ribs) on my WSM. I'll BBQ a pork butt tomorrow - it has the rub on and in the fridge right now. What type of sausages do you use (I'm assuming these are fatties)?

Good advice. Watched pot never boils. Came back, temp at 195. Don't know if this is a result of the lid temp being off b/c I covered the ribs (both racks with foil) or b/c the burn of the briqs has been affected. I went to add more briqs (unlit) and I saw several unlit briqs under the foil...

To use foil, do I wrap them when I was going to flip them or simply cover them with foil? I was think about tossing in a few unlit briqs. 2 hours and temp now down to 242 (at lid). I did the leg kick to see if that helps. Thank you for the advice. Like tying flies and making beer, mistakes...

2 KC cut rib racks in weber holder on top grate. Remaining parts on the bottom grate. Total weight 9.5 lbs. I'm attempting to use the mini-minion method (also a first) - half-full charcoal grate with hickory chip foil packets (no chunks in AK). Temp rose to 244 - 249 degrees (lid temp...