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I use either my hands or two large forks.

Lol, I really hope their are no women, wives or girlfriends reading this thread. After reading a couple recent threads about flaking in the wsm, I wondered if mine was getting any kind of build-up in the dome. Well, I checked it, but I checked while I was using it. I had lifted the lid up to...

The c/r came out great. We pulled it and the wife mixed up (found on another thread) some sweet baby ray's bbq sauce and some pineapple juice to put on it. Wow. Good eats. Wife really liked the both the beef and the sauce. Gotta do that again. As for the greasiness, lets just say, I'm glad I...

Bryan thanks a lot for the advice. I foiled at 170 and pulled it at 195. Right now, its been wrapped in double aluminum foil and sitting in a cooler for the last 1 1/2 hr. Looked and smelled great. In fact, it smelled better while smoking IMO than butts do when they are smoking.

The best I've ever done is around 14 hours. MM, full ring, 20 charcoal briqs to start, water in the pan. After about 12/13 hours my temps seem to drop and I usually shake down the ashes and add a 20-25 briqs. Seems to finish it off.

I'll do that. Its still sitting at 163, but as soon as it hits 170 I'll foil, then go to 195-200. Thanks alot for the advice. Very much appreciated.

What's a good temp to pull chuck roll at. I've got a 12.5 pounder on right now thats sitting at 163. Lots of discussion in the threads about chuck rolls, but I couldn't find a temp, except for someone mentioning that they were going to pull at 190. Thats what I plan on pulling at unless more...

Just put my very first chuck roll on tonight. 12.5 pounder. Using a rub created by a friend of mine at work, and smoking it with a combo of hickory and apple. Figure it should be good for dinner tomorrow.

I want to know which restaurants are buying them. Would "Smoky Bones" be one, or do they do their own?

Darrell, I believe that pork steak comes from the pork shoulder. As for cooking them, I haven't had one in years, so I'm no help there.

I'll have to give the "Smoked and Oven Finished" a try next time I do a brisket. I've got a chuck roll (first time!) on order for this week. Can't wait. There are not enough weeks in the summer, especially when you live in the midwest, to fit all the smoking in that a person would like.

Jim, I haven't had a chance yet to reread the cooks illustrated recipe, but that sounds an awful lot like them. I've only done three briskets with my wsm and have always pulled at approx. 190. I'll have to take my next one up to that range and see what happens.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Paul Kirk's "Championship Barbeque" or Raichlen's "How to Grill". Both are good books for beginners. </div></BLOCKQUOTE> Ooops, I meant to add "Dr. BBQ's Big-Time Barbecue...

Paul Kirk's "Championship Barbeque" or Raichlen's "How to Grill". Both are good books for beginners.

I thought that sounded awful high. I like the guys at Cook's Illustrated a lot, so I don't know why they would recommend that high temp. I'm going to have to go back and reread it and see why they think it should go that high.

I'd say try it once on a small piece of meat like a five pound brisket. I've used it a few times and didn't like the flavor.

I was reading Cooks Illustrated book on Grilling and Bbq'ing the other day and they recommended taking briskets to an internal temp of 210 degrees. Does anyone else do this? With everything that I've read here that temp seems to go a bit high.

Thats a ton o' ribs there John. Have fun. What kind of martini?

Looks good Ryan. I see your of the "screw the veggies, let them eat meat" contingent. Hope you find your bigger butts.

If the hotplate is the sole source of heat, then I'm guessing a person could maintain that low of a temp. I'd be interested if its doable, I would like to make my own jerky with my wsm.