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That's actually what I'm trying to get at. Awesome, as in turning out better that 2 smaller pieces of the same product?

I agree. I did a 4.70 lb'r 2 weeks ago and it was outstanding. Just trying to determine if there's a particular reason why someone would go with a 10 lb'r vs two 5 lbr's if it's going to drastically cut into the cook time - and the results are basically the same?

My question is, is there a reason/advantage why I would want to smoke 1 10lb briskett or pork butt for 15-20hrs opposed to two 5lbr's in almost half the time? From what I've gathered, smoking 2 brisketts or pork butts of the same weight takes almost the same amount of time as cooking one? Thanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by euge.lee: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Wow that's...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by euge.lee: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Thanks guys! Dave, you're right, I have been going nuts. But I'm now comitted to go by one temp only. How far do you lower your maverick probe down the vent? You obviously work by that temp reading and it's been effective, in terms of targeted temps and results? Darell, you are "clipping"...

Quick question for you Maverick ET73 users. When trying to work within a specific temp range, do you igonore the lid temp and work strictly with the probe on the grate? If I'm trying to cook in the 225 range for example, 225 on the maverick (grate level) can read under 200 lid temp, and from...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Another Bob B: Hi Rich - What you read about the difference in temps @ Dome/Grate is mostly guestimates. As Jerry and Rondo above said " Don't read...

Also...3 hours into my cook (1st brisket) and still no bark forming. Is that right at this stage? Only a 5lb'r, so about another 4 hours or so of cook time. I believe I applied enough rub.

I've read the the WSM lid temp is off 20-25%, while grate temp no centered can read hotter. So 250 lid temp, 270 grate temp (Maverick ET73), where the heck am I?

That's fantastic. Had a daughter turn 8 earlier this month and have another daughter turning 12 in May, along with my boy turning 2. Good times.

Last minute change of plans. Went with a butt instead of a briskett by request of my 11yr old daughter, who ironically loves beef. First time doing a butt, so decided to with just under a 5 lb'er. Used the Chris Lilly injection in the pork recipe forum and a rasberry chipotle rub. Threw it on my...

Man that looks outstanding. I can only hope that my weekend smoke appears as good.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Your probe will go in and out with little resistance, like through room temp butter. You will feel it. </div></BLOCKQUOTE> Not sure it could...

Thanks for the great feedback guys. Perhaps a silly question, but what am I looking for in regards to "tenderness"?

Not sure about the size just yet, will know tomorrow. My question is, I've read how "forgiving" smoking a butt/shoulder can be, so what about a brisket if I'm using a meat thermo? If I sustain my heat levels until I reach 190 meat temp (for however long it takes), where can I still mess it up...

Appears that this was posted several years back and just curious if folks are still using it to this day? Any changes? Looking to do some BB's for Superbowl Sunday and it seems like a good choice. Open to suggestions. Thanks in advance. Rich Apologies if this is the wrong forum to pose the...

Thank you all for your responses and advice/points. This place is fantastic and will no doubt help me on my road to being a great smoker I did try smoking some ribs this past weekend (2 racks), and it was basically a disaster. Just a comedic sequence of "happenings" that perhaps I will one...

Hi All, New to the "smoking family" (18 WSM) and really just starting to learn and understand the basics. I purchased Gary Wiviotts "Low & Slow", figuring it would be a good starting point. The books "insists" that you start with chicken (whole chickens split in halves) before moving on to BB...