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Pat is right..try leaving your vents all the way open until you see the temp climbing..then when its at 235 or so, make the same vent adjustment you did, and try to hit 250 just let it get a tad hotter next time before you move your vents

not me! on the way home and out of the blue got a hankering for some pulled pork for the weekend..stopped by the local grocery store and got a big 7+ lb butt (had to ask for the big ones, everything in the case was cut up smaller. anyway i got a slaw mix and need a moderate to good cheater...

2 butts in cryo bought last week and in the fridge..what do you guys think?

cook it just like a butt..i would cut the skin off so bark would form on that side, but you could leave it on too.

the picnic makes awesome pulled pork.

12 hours could do it..or not of course depending on the butt for the grates you can do it either way..2 on top, or 1 and 1 top/bottom..try both ways and see if you can tell a difference. the top grate cooks a tad hotter though i believe.gl

pulled the brisket off at 8 am and temp was 194 on the polder..foiled it in a cooler for 2 hours, then cut enough to eat right then and refridgerated the rest unsliced. it was good..a little dry but still tender, and great with sauce on it. whats the best way to re-heat and eat this brisket?

started cooking at 9pm eastern time..its now 11:40pm and the temp is already 160 internal on the polder (started in the 40's)..temp is 250 at the dome and brisket on top grate..does this seem to be cooking too fast?..thx again

wow, much thanks ppl

Peter you dont trim any before cooking?

hey Jason, great info..coincidentaly, i just recieved a case (6 bottles) of stubbs original sauce.

no problem man..also..what internal meat temp am i shooting for? it is snowing here, and we will be out of school tomorrow, so my schedule is wide open!

also am i looking at an overnighter (have done several with butss), or all day cook, thx again.

thx to you guys here im now a confident smoker of baby backs and pork butts..now its time for the brisket and i have a few questions. all i could find at the warehouse club were flats 6-8 lbs, so i chose a 6.5 lb'er (untrimmed in cryo)..it has about 1/4 inch fat layer on 1 side (from looking...

no need to soak from my experience.

excellent video and great looking bird..would love to see it sliced after resting how hard is it to do? (the vidoe part)

I'd offer advice but never cooked brisket yet..report back the results and gl

nice pics Mike..they've inspired me to cook tomorrow

yes..I get plenty of sleep on overnight cooks..once you are familiar with the WSM, you will have the same confidence.

Steve, I would cut the skin off as close as possible (then cook it with that side up)..you'll get better bark with the skin cut off imo.