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I'm thinking this may work for you. It works for me on my 26.75 as well. http://www.lowes.com/pd_23564-14488-SBQ-3998-CU_0__?productId=3318292

I've been using Stubbs briquettes for grilling and Kingsford Competition briquettes for smoking in the WSM. Stubbs can be found at Lowes and Kingsford Competition is now available at Wal Mart. I still buy Kingsford Blue bag during the holiday sales.

Here is a recipe from one of the best http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/2/. Your plan sounds great and will make a great pork butt. There are some good pointers in the recipe worth reading. Good luck.

I think you will be good at 275-300 based on your time frame. Good luck. You will be surprised how fast it will get to the stall(around 160 IT).

Heres a video from one of the best on how important it is to rest a brisket. I've always just let them rest about 15 minutes on the cutting board. I'm going to do this next time I try a brisket. http://www.youtube.com/watch?v=-PrbNKcIou8

This thread says to separate the point when wrapping. Lots of good info in here as well. Good luck. http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation&highlight=Brisket+compilation

Very nice.

I'm glad you found the link to Amazing Ribs useful. Between this great site and Amazing Ribs I have learned most of what I know about grilling/smoking. I went back and read the steakhouse burger recipe on amazing ribs and he used a cast iron skillet on his gas grill to get the burger he wanted...

They look great from here. Nice job.

I made Myron Mixon's hog glaze recipe New Years Day http://www.epicurious.com/articlesguides/blogs/editor/2011/06/myron-mixons-prize-winning-st-louis-ribs.html. His recipe says its good for up to two weeks. My question is that if everything I made it with is still in my refrigerator(except the...

Fantastic! You continue to amaze Jim.

Beautiful color on those ribs! Everything looks great.

Found out about a new butcher last week. A friend and I dropped in his market. I asked for two - inch and a half ribeyes. These are closer to two inches thick: Seasoned up with Oakridge Santa Maria seasoning: Cooked indirect for 15 minutes then high heat seared: My friend had two from the...

I've had both and the 22 is my recommendation.

http://www.bbqdryrubs.com/competition-barbecued-ribs/ Here are a few from the pros.

I really like your set up. I'm going to try it sometime in my 26. Maybe if Kingsford Competition briquettes were used instead of KBB less ash would be produced??

I ran across Kingsford Competition last Sunday at Wal Mart. First time I've seen it there. Pretty good price of just under $10.00 per bag. Also I found on my old 18 WSM that when I used a 14" clay saucer(only could find one at Home Depot) wrapped in foil and set in the top of the water bowl...

Great looking ribs!

Difficult to find around here. The butcher posing for a pic. Good quality meat. Finished product. Rub used was equal parts Kosher Salt, Lawry's Season Salt, Granulated garlic, Onion Salt and Coarse Black Pepper. Still learning the picture process. Hope this works.

I know that I'm not exactly answering your question specifically but if you are willing to pay what a performer costs then I would suggest you think about the 26.75. They cost about the same. I have both. I find myself using the 26.75 90% of the time.