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Rob, Nice looking product nonetheless. Also, sweet picture of the post MT ST Helens. My only constuctive comment is that from what I can see on your pics...it looks like you cut the meat or some of it with the grain vice across the grain. You tend to get a more tender cut if you cut it...

Susan, Whatcha got cooking today? I haven't checked...you still in the lead for getting the Blue WSM?

Dale, At least it won't fly away from you if it's frozen LOL.

Rob, Makes sense to me. You did have the top vent open right? Think of what would happen if you didn't...ouch. I honestly don't worry about the temp of the water....I turn the tap on hot and take it only as hot as my hot water heater provides. I may see a drop in temp a few degrees but...

Doug, Hey did someone say...hemp twine...can I get some of that LOL. Guess you'd get more than just smokey flavor LOL. I like doing the boneless type and don't really go to the trouble to tie them. Really depends on how the bone was removed. If they made a HUGE cut when they removed it...

OR..........just let the brisket finish it's normal course on the WSM for the full time (unfoiled) and it will be done just in time for breakfast on Monday.....mmmmm brisket breakfast........now I'm drooling.

No problem Gary. Don't forget to let it rest for about 2 hours in foil outside the cooker (hopefully in a nice dry cooler). 3-4 hours rest is even better. Gives the cow time to suck back up some of the juices MMM...cow.

I've never had a cook go beyond 24 hours so I'd honestly say foil it and put it in the oven or even foil it and put it back on the WSM. At least then you'd trap the moisture in the foil (I'd even a bit of liquid over the top before I foil it). Now I'm not a big proponent of foiling until after...

Gary....it's really hard to tell. What are you smoking, how big is it, and what was your total cooking time up too the point you noticed the lid temp had dropped big time? Thanks. As for me...I wouldn't eat it till the temp gets up there...especially if your talking pork....gotta render the...

Thanks Al. Eitherway it really does achieve similar results. I don't think I have ever had a better turkey than the Kosher one I got. I'm not Jewish (my wife claims we are Southern Baptist) but I have actually switched to buying alot of other Kosher meat products. They seem to be much better...

Bill...now that the hurricanes took care of my tree problem LOL....I don't have any over head cover behind my pool enclosure. Right now I have my WSM up on some paver blocks sitting inside the pool/patio enclosure. I'm planning on moving it outside and putting it up on some stacked paver...

Hey all, For those of you in Florida. Does anyone know of somewhere in South Central Florida where you can get a good variety of smoke wood. Seems all I can get around here is Hickory, Mesquite, and I got tons of OAK drying from the two oak trees that feel during hurricanes this year behind...

Bill, Got my Guru today...least thats what the wife says. I'm stuck at work all day today and tomorrow and then work mon-fri as well. I won't get to breaker-in till next weekend...I'm almost considering doing a pork butt or something one day this week. I'll be working a 8hour shift each...

Sounds like we need to do a blind taste test. Two WSM's..one with water pan, one without. Try a butt and brisket on one and a similar size butt and brisket on the other. Then have people blindly taste test the products and see if they can tell which is which or which is more tender and juicy...

Morgan, Any chance you got some pics of the WSM braving the flooding rain? We'd love to see them.

Joe, Rib racks are nice but I find it's sometimes a pain to rotate them while they are in the rack. I have one and I still use the method of rolling them up. Here is a pic showing how Chris shows it here on his site. I do the same except that I prefer to use butchers twine to tie them in a...

Come on Bryan...lets here your CR pitch. You know you wanna.......whens the last time you did one? Better yet...whats the longest you've gone without smoking a CR? It's all good. Have never done one myself. Suppose I should give it a shot though.

So Rob, did I miss dinner? If so what time can I drop by for leftovers? Guess I'll just have to hitch a ride with the next Florida Hurricane that's heading north LOL.

Steve McMurtry, Man you should really consider getting a Kosher bird. Thats the best advice I ultimately got out of the thread of mine that RoB O posted the link to. I even cooked it during the middle of Hurricane Jeanne going over us and it came out awesome. Being a Kosher bird it was...

Susan, Have you had to build a new addition to your house to support your smokey hobby? You should cuz that great blue WSM should have a place of it's own.