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I've always wondered how this would work. I would think shorter things like Chicken might be easier to hang just because they would be further away from the fire. Do you cook at a lower temp?

Thanks Bob, I kind of stopped looking when the prices went so high. Thank goodness Boston Butt / Pork shoulder is still a good buy.

My suggestion is just do them separately. Due to the different temps, doing together isn't really optimal. Cook the BB's and foil them. Start a new chimney of coals for the chicken. I'm lucky because I have WSM for the ribs and OTS kettle for the chicken. Cooking for my dads 82 birthday...

Amazing how the brisket prices have gone up so much in the last 10 years.

My first brisket was a full packer. I've done flats since then too. For me the flats are were trickier to cook. Maybe because they are so lean compared to the packer. Nice thing about the packer is this size of the cut, means at least some parts will always be good. Plus the moist point...

Many thanks to Dustin and this awesome website! My CEO is happy to have the WSM in view due the new cover I received from Dustin. Thanks again.

Looks great! Isn't 205 a bit high for the chuck roast?

Great use of the extras. Nice to have left over brisket. My 20 year old son leaves very few left overs.

Nice looking cook. Never had white sauce. Does have strong or light flavor?

Wow, in 90 minutes and they are tender?

Great idea, looks great!

Love ribs, those look great. Making me hungry.

Thanks everyone. I live in So. Calif. so it doesn't rain often. I use a trash bag on rainy days. But you can see my WSM easily and it needs to be upgraded My cover is 9 year OEM vintage. It looks too vintage for the CEO. Thanks Chris, Steve, Ray and Matt those are great tips on getting a...

Looking to buy a cover for my smoker. Also are there any alternative ideas for outdoor coverage?

Thanks for sharing!

Short ribs look great. I've never tried to cook them. Need to now

They work great for price - $19"is as low as I have seen. I noticed what was below the thermapop. Did you also get the thermapen?

If you have an easy up, that works.

I found the 3-2-1 receipe the best. It is kinda modified to a 2-2.5, 1.5 and .5. Most important is the middle part where I wrap the ribs in foil with other things that help keep the ribs moist. There is a great advise on this site...

Great job. Yes 6 BB at once is a great accomplishment. Not only were you able to maintain an overnight cook but also it turned out great. Was there any issue with have 6 BB and them not being done at the same time? Top cooking faster than bottom ?