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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rom Prakash: Charles: What's the 3-2-1 method? </div></BLOCKQUOTE> 3 hours on WSM 2 hours wrapped in foil and back on WSM 1 hour out of foil on WSM...

I would have just filled her back up. Done several rib cooks during the day Saturday, then just filled her back up and put butts on for Sunday with no problems. I don't think it's to much different when after 10-12 hours of burning royal oak, I have to put more in to get a long cook done, (I...

I went from sand to balled up foil for the pan just for the reason of the radiant heat on the bottom rack. I use the bigger Brinkman pan, ball up the foil, then double layer foil over top. Just replace the one sheet of foil between cooks. Make sure the foil is depressed in the middle to collect...

Not even a second thought needed, Spares all the way.

Nothing this w/e, have to work, but I did overnight 3 eight pound butts for last night. My Father past away earlier this week, and we had a big get together for friends/family to celebrate his life. Everything last night was great.

Since Monday? Dump it, head to the store. I wouldn't trust it.

Wow! Do you need a permit to transport that beast? I'd love to have just the one section lol.

Don't use water in the pan to often any more, but even when I did, I could still get a good bark. I also use mustard, spread it around with a pastry brush for a nice even layer. Have you tried more sugar in your rub, or spraying with apple juice a lot gives me a nice bark.

Great discussion on this topic here. High temp Brisket

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: Yes, the briskets are still in foil when wrapped in towels. Would be really messy otherwise !!!! LOL Al </div></BLOCKQUOTE> Mmmmmm...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bruce Bissonnette: Not to be a nay-sayer on Humphrey Lump, because I have used it in the past, however, I have found, in my own personal experience that...

Hump lump is my first choice around here.

If I make mine dry, I don't put any more rub on them when they are done. Just dig in.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Crick: I have used some of my cherry scraps for smoking with excellent results.... particularly with poultry. Ray </div></BLOCKQUOTE> On a side...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Gogolinski: The problem I see is finding charcoal. BJ's doesn't carry any now and the grocery stores don't stock it any more either...

Two butts, side by side on top. Don't even think of looking at them for at least 9 hours. After 10, start spraying with juice. Never flip/turn. Joe is probably right on track, I think it was the one butt having a different fat content.

Ron, I use a regular cheap dial therm from Wall Mart in the top vent. I let it go in about 2". I also use a Guru, and that probe is in the top vent also, but even cooks that I don't use the Guru, I still rely on top vent readings. If I use the Guru or not, I almost never go below 260 lid...

He didn't say he was going back to bed, he said he was going back to using the other thermometer. I wouldn't post just to correct you, the funny thing is, I read it the same way you did. I guess early in the morning, the only thing that registers in one's mind after "going back to" is bed...

Back to bed? I already have 2 cups of coffee down lol. I started using the lid vents for the probes because it is consistent. If I would have a lot of meat (which I do most times) on the grate, it sometimes gave bad readings from being to close to the cool meat, IMO. Even when letting the meat...

Last night, I fired up the WSM and it was at 260 dome temp, meat on at 6 PM. R.O. was flush with the top of the basket, lasted until 02:30 and I had to refill it. Pulled 2 butts and 1 Picnic off this A.M. Picnic gets made into BBQ right away. Wife just got back with the Spares for Sunday.