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I am pretty comfortable with the rub, wood, and technique I use for smoking brisket, but am unsure about the prep-work. I've tried various things others have mentioned, from soaking overnite in Dr. Pepper or root beer, to marinading in Country Bob's sauce. To the experienced brisketeers, what...

Yeah, it's pretty much just a well-done steak at 185, take it to 200-205...as others mentioned. I'd unfoil it at about 190 though, if you want some good bark/burnt ends.

Over a year later, I've never experienced the turn off thingy...it's a great device.

I ditto Jeff's post, word for word.

I've read several threads on TVBB where folks used really long lag bolts/washers/nuts to stack multiple racks and such, you could probably do a similar thing just for lifting the lower grate.

I find on the ET-73 that the probe will give a false read if you don't re-insert it at about the time it plateaus, just something you might try. Also, it's not a bad idea to foil your meat if you think the plateau if reached, gets you past that point quicker, then later unfoil and finish (unless...

Definitely pull the pork immediately after smoking, then bag, refrigerate and reheat a little in microwave and serve in crockpot, basically what Tom said. Once I tried pulling a shoulder after it had been refrigerated, it's pertnear impossible. 2 racks of spareribs will feed about 4-5 adults...

266 is pretty hot for ribs, still, rib size probably accounted for something. I don't think I've ever done spares in less than 5 hours, usually takes at least 6. Very odd.

When I smoke, I usually like to cook things of like timing...such as multiple pork shoulders with maybe a brisket thrown in, they all take about 2 hours/pound with little messing with the meat. If I do ribs, I usually just do ribs because of all of the special steps involved that would slow the...

OK Keith, you win the King of Parenthesis title (formerly held by me).

Plus I think the cryo's keep from freezer burn better.

Both take about 2 hours per pound, but usually count on the brisket finishing first. Put pork butts on top grate BTW.

Ohhh, don't "off" your Brinkman so readily, it still has a million and one uses...doorstop, planter, windbreak for your Weber chimney, etc.

If you use sand, you should use your original Weber pan and foil it using only one piece of heavyduty foil. If you piece it (like you'd have to do with the larger Brinkman pan), the goo that collects in the foil might "wick out" of the pan an into the fire...most people have had this problem...

Before I got the Guru, I was using sand every time...works like a charm, especially for overniters. You don't use anything in the pan with the Guru (per the directions), just foil it for easy cleanup.

The eyelets are nice, of course you only need one and you can split the $8 cost with a fellow WSMer since you get 2. You CAN run the ET-73 wires under the lid though, I did that for quite awhile with no problems.

Chuck, I assume you found out from this site that the WSM is on sale for $154 on Amazon? You won't find a better deal than that IMO. Also, you should spring for the ET-73 at the same time, they make a great combo, and you'll be turning out quality Q your first time out, regardless of the weather...

I too highly recommend the Guru eyelets, should be about $8 with shipping, but it comes with 2 eyelets, so I shared the cost with a fellow WSMer. I fit 2 ET-73 probes in it, as well as my E-Temp pit probe. With all three in there, there's still room to insert an instant read thermo for...

When I used my ET-73 for overniters, I set for 215-255. It wouldn't receive from my bedroom nitestand, but would from the next room by my coffee table, so I put it on that. I could easily hear the alarm when it went off, so no big deal. Good luck!

I've seen it work through a wall and a refrigerator, at about 50 feet. If you can't get it to do that then send it back. Tom, my ET-73 wouldn't turn off either, so I sent it back and they got it working free of charge. I also wanted to order an extra food probe for when they sent the unit back...