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That is some fine looking pork! Great smoke ring shot.

Just so you know, if a brisket is tough but slices cleanly, it's undercooked. If it's tough and crumbles at the edges (or just falls apart) when slicing, it's overcooked.

Welcome to the club! My first brisket was almost exactly the same experience as yours. Some stuff I learned: - Cook full packers, not half flats. - Don't ever pull the meat off based on the probe temp. Brisket is done when it's done. But from experience, 175F isn't anywhere close to done.

Toothpicks burn at like 450F. Unless you're running directly over coals, you don't really have to worry about it. Certainly fine in the smoker, you may want to soak the toothpick if you're going on a kettle.

Yeah, what Mike said. With a raw brisket, put it fat cap down on a cutting board. If you're right handed, put the point facing left. Look at the flat. You should see the muscle strands running kind of lenghtwise along the flat, but not quite. Make a cut that goes exactly perpendicular to...

Why did you slice your brisket with the grain? Seems like that would make it really stringy. I've only ever seen it sliced against the grain.

Don't sweat it. 275-280 is fine for a butt, butts stand up to fluctuating temps just fine. Just bring the heat back down to where you want it and keep on cooking.

Good luck getting a bunch of bottles of BBQ sauce in a carry-on as well. Edit: Wait, nevermind, you're taking an empty checked bag to bring back goodies, right?

Funny, I always go without water. I hate the clean-up afterward. Totally agree on your temps and that butts are extra forgiving. To each his own though, we've all got what works for us.

Yep. First time I heard that was from my dad. Talk about a proud moment. :)

Yeah, the Maverick ET-732 is pretty much the gold standard. The more I BBQ, the more I realize the importance of accurate, reliable temperature sensing. I'm about ready to pull the trigger on a Thermapen too.

No way, beer brats are the way to go. Although I like to finish them with a bit of a sear on the grill.

You can use your oven to finish big meats. Once your bark is set, the WSM is really just a heat source.

That's genius! I've grilled with both, they both cook just fine. Use what you've got, what's on sale, what you like, whatever. :)

Hmm, Buffalo Ribs...

I'm a big fan of mixing American BBQ techniques with flavors from overseas. I made fantastic pulled pork using a Tandoori-style marinade followed by normal smoking, then more Indian spices sprinkled on at the end. Give it a shot, it'll probably turn out great!

I shake on the rub evenly then pat it into the meat until it's stuck. Sometimes I use mustard, sometimes I don't. I find with mustard I can get more rub to stick, making a thicker bark.

If they like "falling off the bone" ribs you may be hosed anyway. Sounds like they're looking for overcooked pork with BBQ sauce. If you lose, just take comfort in the fact that your family has no taste. :) Of course if you win, take comfort in the fact that your family has incredible taste. :)

Bone-in turkey breast does great with low & slow. I keep several in my freezer and smoke one whenever I run out. Love that stuff for sandwiches. Just toss the turkey in with the ribs, they'll get done around the same time. Quick tip, I like to do a light "dry brine" with my turkey. Give it...

Yeah, leave the top closed as much as possible. If you're opening it to check ribs, do it *fast* then get it closed. The longer the lid is off, the more your fire gets to breathe and get roaring hot. When it's time for me to foil ribs, I lay out the foil and everything that goes in it, then I...