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I already have some tweaks in mind for the next brisket. Thanks for the advice everyone!

One full chimney of kingsford blue and then 3/4 chimney lit dumped on top of that and spread evenly. Empty water pan.

Here you go. Sorry, no pics of the slices.

Living in Buffalo, when you get a 55 degree day in last November, you take that opportunity to smoke. So I decided to try my first brisket. Unfortunately my local wholesale club is in a busy part of town I didn't want to deal with the traffic, so I settled on a 7 pound brisket from the super...

Great sauce. Just made it for some HH brisket. I already have some ideas on how to tweak it for my own (adding heat, etc).

Just stick a tooth pick in between the ribs...if they slide in easily they're done!

I've done loin backs twice now at 275. The first time I left them on about 4-4.5 hours and they were definitely FOTB but a little dried out. My mistake was looking for the meat to recede off the bone but they did and they still passed the toothpick test. The second time they both receded and...

2 pork butts yielded 2 trays worth of pulled pork. They turned out better than I expected. The bark was amazing. The 4+ hours of rest did it wonders and I think at least an hour or two of rest will now hopefully be my goto standard. Here's a higher res pic of my 2 butts: And pulled:

The butts have been foil wrapped and in a cooler for 4 hours now and at this point are still at 154. I see the site recommends not going below 140 for food safety purposes so I should be okay for when guests start arriving at 12:30 or 1.

I ran into the same problem with pork butts...thought they would take too long so I started early and now my pork finished early. I foiled wrapped and put into a cooler and hoping the temps will hold for another 4+ hours.

Good luck with your turkey! I just did my first overnight smoke with pork shoulder. I got about 4 hours of sleep.

You can see the bone exposed on the back of the butt on the right. Hoping I can just yank that right out when I go to pull.

Well, after 13 hours I decided to pull them off and wrap them in foil to rest for a couple of hours, but not before taking a quick picture. As I was pulling them off the WSM it held together but you could easily tell they were ready to fall apart.

Thanks for the advice James, because this is where I think I'm at. The probe is going in pretty easily now at hour 9 of the cook, and is registering about 185. Obviously this is way ahead of schedule. The crust on this looks amazing btw. Water pan is about 1/3 full from where I started and...

Temps steadily rising. 210 after being on an hour. I'm figuring 4am I'll get up and rotate the meat and do a mop. So worth it. LOL edit: 10pm and lid temp is at 225 now. I realize not to trust the temp gauge here but I figure it it stays between 225-250 I'll be okay. At the flip and mop I'll...

Been on for 15 minutes now with all vents @ 100%. Lid temp is at 175. Hot tap water in the pan.

Tonight is smoke #5 on my WSM and I'm doing 2 7.5-8lb. boston butts following this site's Mr. Brown recipe. Put them on at 8:30 pm and hoping to pull them off a little before tomorrow's 1pm kick off for football and let them rest a bit in a cooler. I'm really excited about this. Preparing from...

Thanks for the suggestions. I used one of the beginners Chicken recipes in the Cooking Topics section of the web site. I'll definitely try this again and see if I can get the smoker up to a higher temp.

Those look like professional competition ribs in my opinion. Great job. I'm doing ribs tomorrow for the 2nd time. I hope they turn out like that.

Was cooking at about 275, 280. That's as high as I could get it. Empty water pan, chimney and a half of kingsford.