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I remove when the lowest section I measure is about 190 (i..e some parts 195 or even higher). I have followed this thread with interest since I too pull a bit "chunkier" and I do not use any finishing sauce. I use BBQ sauce as an optional side in a squeeze bottle and typically add a little...

Interesting. That surprises me. Thanks for the info. I guess I'll stick with the Brinkman charcoal bowl.

I have an "older" (i.e. pre-2009) WSM. For longer cooks I use the Brinkman charcoal bowl as a water pan as suggested on these pages. It works wonderfully although the Brinkman pan hangs down pretty low and is close to the charcoal. Since the new 18.5" WSM advertises a larger water pan, I'm...

17 is a long time, even for a 14 pounder. That kind of timing seems more appropriate for pork butts. I did a 14 lb brisket a while back (which barely fit on the grate), and it took 14-ish hours, plus I let it rest in foil in a cooler for a couple of hours. Personally I thought it was overcooked...

I've never cut the point and the flat apart on an uncooked packer. I'll cook a whole packer for me and my wife...but of course the FoodSaver and freezer end up with most of it.

That'd be really helpful, thanks.

Any NYC smokers out there? My brother wants to buy a couple of pork butts to smoke at his friend's place in CT. Preferably bone in, and "BBQ price" (i.e. $1.00-$1.50 / lb, not $4.00 from a fancy butcher). Full butts for BBQ in the 7lb range, not a 4lb supermarket shoulder roast. He lives in...

I found a recipe for smoking short ribs once, but it turned out very badly. I prefer to braise them.

Usually no foil. I have only foiled once, when I was running out of time and needed to speed up the process.

That pic is great. The burnt ends look incredible. I've always wanted to make burnt ends. Usually I just shred the point, vac and freeze it, then use it in beans or to make a sandwich. I'm going to try this soon.

Since I got my WSM almost a year ago I have only used it to make ribs, pork butt and brisket. I'd like to make a chuck roll since anything desribed as "the pulled pork of beef" has got to be good. Two questions for the experts out there: (1) I went to buy a chuck roll at a local meat...

Thanks for the input everyone. Much appreciated. The ribs I ended up with would not have won any awards. I've learned my lesson and will stick with the WSM from now on!

I picked up a single rack of some nice looking beef ribs out at a meat wholesaler this morning. I was shopping for something else but they looked too good to pass up. Since it is only one rack of ribs I thought I would not hassle with the cleanup, etc of the WSM, and would just use the gasser...

I keep the remote thermometer beside my bed with an alarm set if the temp goes out of range. It's never gone off. Let us know how the chuck turned out! Cheers, Matt