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Wow, those are two different cooks. Make sure you go through in your mind to see if anything was different. Also log each cook in your log, if you keep one, so you can look back at your notes on future cooks. The 6:15-5:30 cook is closer to my cook times. I would think that by starting at 6...

My wife really likes them without the rub. They become this great blonde color as they cook.

I just keep tasting them until they are good to go. THis method also makes me full before the party starts.

I am getting ready to purchase a Silver B. I have seen talk of diffferent grate types. Can someone talk about the types, advantages or disadvantages (including upkeep if needed). Never mind, found another thread with same question.

That works out right at around 2hrs per lb which is fine. You can always foil at the end once you hit 175 + and take it to your taget temp.

I got mine about two months ago on Grilldoctor.com. Good price and quick delivery.

Anyone trying these techniques of high temp butts and brisket in competition? I would be interested in hearing some results if you have.

That is a really good point on close out deals. I am on the verge of letting my wife know we need another grill...WSM,SJP,22 1/2 weber kettle, and an old Brinkman Gas grill. I think it is time to retire the gasser and move fully to a weber home. I sure would like to get one at a cheaper...

I have smoked a duckbreast in the WSM but only smoked it for a couple of hours and then finished it on the grill. Carried good smoke flavor to the kettle. I would do it again....not sure how a beer can would work and finish....could be interesting though.

I bought a Smokey Joe to keep at our beach place in Atlantic Beach, NC. This past weekend was my first weekend getting to use it. Being at the beach and having limited space in the owner's closet forces me to use matchlight charcoal....cringe cringe, but I just don't have the addiditonal space...

I would skip the brine if it is pre-injected. It will still be great. My wife loves smoked turkey on the WSM. Get ready to be a hero!

Look on the bright side though....now you can have BBQ for lunch and dinner.

When can we expect the big end of summer charcoal sales?

You should be fine...I brush the inside of the lid after every other cook and scrape down the sides when needed.

Spray three paper towles with pam and you are good to go.

I use Pam.

the bologna is done. I smoked a four.19 lb of bologna for 3 hours at 245 degrees. It was sitting in the smoker with four 8 lb butts. They are still on there and will be there for quite awhile I think. The bologna is really good. Now, I like bologna to begin with, I like BBQ sauce and I love...

# 2 would be a waste with my golf game. We played it a couple of years back though...very fun to be on a golf course with that much history. Thanks for the help with the bologna. I have just cored out the middle holes and "skinned" the casing off of the bologna. I will rub it tonight and...

I have my annual golf trip down to Pinehurst this coming weekend. 12 guys, three nights, 6 rounds of golf and who knows how much beer. I am already planning on smoking four butts for the weekend, but was considering throwing on a bolonga as well using the directions on the site. What has...

Buy Prime Briskets and do not let it go over you chosen finished temp. Your will get residual cooking time once foiled and resting so keep that in mind as well. Some people foil during the end of the cook, I have not tried this.