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I just thought of something, has anyone removed the factory Thermometer from the lid and run the probe through the hole(s) there?

Oh, so I'd actually have to trim my brisket(s) in order to do this.

Uh Yum, give me more.

I'm interested in seeing how you'd collect it and the process for cooking the fries this way.

I usually use my grill cleaning brush handle for that.

So, I've been kinda dormant the past few months, too, broke to smoke, decided to finally build my wind break for my WSM 22.5 out of left over wood from tearing down deck at house. It looks crooked in spots cause the surface it was being constructed on was not level and I really didn't measure...

This bird was really moist so water wasn't an issue for it. Just shoved it on the vertical roaster and smoked away using hickory chips.

That's just what I call it, I took 1/4 cup of kosher salt covered bird inside and out, tossed it in fridge for 2 hours, rinsed off salt patted dry, as if I had actually brined it in a bag in a cooler, like you would a turkey. There's probably a "technical" name for I just called it that cause...

I didn't use any fluid except the water used to soak the hickory wood chips.

Last night I made my first attempt at this so call awesome dish, which I found out is complete BS cause the beer doesn't actually add any flavor to it, it's just a stand to cook the bird vertically. Anyhow, I used the Weber recipe off the site for Smoke Beer Can Chicken with just garlic, onion...

Did you say if you used a baste?

I'm still new to the terminology on here, but what is a "Fattie" is it breakfast sausage?

I foiled when I attempted to go to bed at catch some sleep for two hours. Then took it off and resumed the smoke.

I was told by my dad whom only has used side box smokers that normal 18 hrs is fine, but since I was having temp issues I did it in 22 I think. during transport my lip of top of cooking section was bent I bit and lid would sit cock eyed and let out smoke and mess with temp. I didn't realize it...

Pain in the butt to baste. Plus wanted to see if I could fit them both on top shelf with room for smoke to move.

Salt Licks Dry Rub and White Oak

Well I finally have smoked 2 briskets at once on the WSM wow that was exhausting, only issues I had were as I was poking through the fat caps with meat fork I went completely through the flat on both of them ended up drying out some of it and turned the bottom of the brisket into jerky which is...

Usually my briskets have cooked done in 18 alone around 200-225. So at same temp would you say maybe 20-24

On July 10th I'll be at our family reunion and plan on actually smoking 2 briskets at once for the first time. I'd like to know a good accurate time for cooking 2 briskets at around 13-15 lbs each. Now I am one of the guys that doesn't foil my brisket when I cook it so that can be eliminated...

I'll do another in a couple months then two more for my family reunion. My Next smoke though will be a Butt.