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Believe it or not it is Walmart! They lower their prices on their largest pieces...I think! I have bought huge racks of pork ribs for $6.00 TOTAL (each rack). I have bought 14 lb pork shoulders for $10! Next time I'm in, I'm going to go make nice with the manager or whoever in that...

For pork, I've had good luck putting in 3-4 chunks mixed in and under the coals. Then 3-4 chunks on top. Plenty of smoky flavor.

Ok, only my 2nd Brisket on the WSM. My first was a total FAIL! Tho I can't blame the WSM. I tried a chipotle based rub that was over powering, used to much smoking wood and cooked it at a high temp to long. Wife brought home a beat of a brisket. Over 18 lbs. So trimmed it up and threw it on...

Oh yea......no resistance baby! Checked several more places and consistently got between 193-198. Never any resistance. I figure we will have an early dinner and just snack later. Sooo....I wrapped in foil, towel and put in cooler. It did shrink more than I anticipated, but again, I'm not use...

Well based on how it looked, I got nervous and went ahead and checked the temp. Depending on exactly where I check I get between 190 and 195! So quick! I didn't expect it to be done before 3!! Sooo....should I lower the temp in the smoker to closer to 200 and leave it in there? It seems longer...

Well seems everything I found said something different about up or down. I guess I could have flipped it at my guessed 1/2 point. So is the theory that "up" will the fat will render and help keep the brisket moist. "Down" will protect the meet from heat and drying out? Well knowing that the...

12 Hours in, all looks good. It did shrink so I rotated 90 degrees, but did not flip. Keep fat side up. Still plenty of water Lit temp had risen to 250 so slightly closed vents just a little. I'll start checking meat temp in a couple more hours. Probably at noon which would be 15 total hours...

Oh no! I'm not going to cut. I just know there is usually a lot of fat on one end that that I could and did cut. It should be "close" enough that I can bend or whatever. If I can get it in, I know I will be fine for I shouldn't have to lift the lid for a good 6-8 hours. If then. And by then it...

Course at 17.5 lbs, I just now realized the real issue will be fitting in the smoker! I just measured while still wrapped and it is 19"! I guess I have to trim the end especially tight. Or maybe I can put something under one end so that it is more of an angle. I know after several hours of...

Thanks for the replies. I plan on low and slow. I had the best pulled pork every by keeping the lid temp at 225 (I believe the cooking grate is higher than that). I'm probably going to prep today and let sit in the frig most of the day and put on at 9-10pm tonight. If I run out of coals, I'll...

How long to you cook those 17lbs? Wife just called guess they are on sale and she is bringing home a 17.5lb one. I'm thinking that will take a good 20 hours. No? <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

OK, very good.... So if I understand you, leaving the pork on longer even without the meat temperature rising (because I lowered the smoker temp)could be of benefit? I had not thought about that. In all my cooking I sort of went by internal meat temperature. I had not thought about that even...

Thanks for the additional responses. All good point. Yea, I know pork is fatty. But this had a little to much still in it. I've cooked many a pork butt. This excellent tasting but to much fat still in it. Yes, I do trim the exterior of the pork before smoking. I obviously don't try to get it...

Good points and thanks. You know, maybe I should have ignored the meat temperature. When I pulled it off at 191, I was surprised that it hadn't shrunk more. Maybe it is as simple as just needing more time. Next time, I'll try to keep the smoker temp under 250 and watch the size and how it...

My pork came out with excellent taste. One of the best I have ever done. However it was still a little fatty and greasy. Looking for a solution as otherwise it was perfect! What I did, I did a day cook so that carefully watch the temp and adjust as needed. I used an 8.5 lb bonein butt from...

Some pic's. This is after I trimmed. Notice the size compared to the cutting board (which is a big cutting board). 6" chef knife Fat side up and all trimmed All seasoned up! After cooking. Same cutting board. Must have lost 50%. Is that about right? No? Yes? I don't have a slicer...

Ok, brisket was good. Not great, but good...The main part was a little dry, but good taste. The cap part was tender and very good. I think I overcooked it overall. Minimal smoke ring inside, but a ton of smoke flavor. My wife commented that she thought it was done fine, but the smoke flavor...

Since I had so much fuel left, I put on some roasted potatoes. After an hour they had good color, but were not cooking through. So I've moved those to a 400 oven. I seasoned the potatoes with EVOO, salt, pepper, Ancho Chili powder and fresh garlic. I also made some jalapeño poppers. I used...

Well there you go. Cook is done! I put probe in at 10 hrs and temp at 195! I checked several spots. Not exactly sure what happened. If anything. It was a 8.5-9 lb brisket. I don't think the smoker ever got over 250. It looks and smells great! Foil wrapped and in a cooler for lunch in 2-3 hrs...

Per the Weber iPhone App - for a Rib-eye; 1.5" thick go 6-8 minutes direct heat (450-500) turning once + 4-6 minutes indirect heat 2.0" thick go 6-8 minutes direct + 8-10 minutes indirect