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I kept the smoker rolling at 225-250, which is what I cooked the brisket at. I'd just maintain your normal cook time throughout your rest. Pull and slice everything at once.

I've done both methods that Steve mentioned. Either way, when the flat is done you're going to separate the point. The last time I just added more rub to the now exposed section of the point and threw it back on, for another 3-4 hours. Cubed and sauced it after pulling it off. Best I've made, by...

I actually started pushing the hot coals back to one side, and just adding unlit through the door. I get some close to the remaining coals so they light, if I have time enough I'll actually let the unlit sit before pushing them over to the hot coals. In my opinion this eliminates any of the...

Where on The Cape? I have family, and my parents have a condo, in Chatham. Ocean side, at the elbow. Where all the great whites are spotted now.

That's true. I've used packers that I have paid anywhere from $25-75 for. When I have that much money on it, I treat it the same as anything else. I'm attentive, but at the same time, it's doing its own thing. Unless you make serious mistakes, an imperfect brisket is still damn tasty.

Funny, I was going to post this yesterday, just wasn't sure of the best place to put it.

I think that brisket was the first thing I tried for a crowd. It was when I was first getting started with my WSM, so I think expectations were fairly low. I think I've done over 20 now for crowds, and they've been holding pretty stable in quality.

Meathead's Big Bad Beef Rub from over at amazingribs. Use it for pretty much all of my beef.

Or Brats. I once stumbled across a post (I believe it was here somewhere) that said to throw brats on at 225ish for 2-3 hours. Read that I'd never eat a brat any other way. You know what, it's true. I but cheap brats and throw them on when I'm smoking anything. Smoker's going, brats are on. They...

So, we threw a party for my daughter's second birthday. Decided on brisket and my first attempt at some beef ribs. Turned out well in my opinion. After tasting the ribs, seemed a bit redundant. Almost like brisket with a handle.

Yeah, I never let mine rest prior to throwing in the cooler. Can't say I've had a bad time doing it that way yet. However, tossing them in the oven to stay warm, that I've had issues with. Primarily because I've yet to encounter an oven that can stay low enough to keep it warm and not continue...

Jumping on the bandwagon, prime rib. It's about time I got around to smoking one.

Well, for that you're either doing a high heat prime rib (which will yield a large "gray" area) or a low and slow turkey breast, which doesn't really work well in my opinion.

Well, how big is the turkey? One option is to do your prime rib low and slow and then wrap and rest, load up the smoker and cook the turkey, when it's almost ready throw the rib in for the sear. Now if you're talking 20+lbs on the turkey the time to cook might be longer than you want the rib to...

I try to cook bone-in butts, which makes it 100 times easier to know when it's done. If you're cooking a bone-in, once the bone is loose from the meat (you can turn it/pull it out) then it's done.

Well as for timing, if it hits your temp earlier than expected you can always wrap it and let it rest prior to adding to the peppers and whatnot for the braise portion. As far as too much smoke and pepper, I don't think you really should worry about that, at least I wouldn't. I think of it like...

Why not treat them as they are, two separate pieces of meat, and season them accordingly? Are you afraid of it tasting like too much pepper?

I too have found some issues with the new KBB formula. I find that if I let them go too long in the chimney they're spent and I can't get a temp to save my life. It's like they ash over to the point that they put themselves out.

The last burnt ends I made I actually cooked the point for about four hours longer than the flat. Flat was done way early from what I was planning, so I sliced off the point, hit the cut side with rub and just left it on there. After the fourish hours had passed I took it off and cubed it up...

Cook time is more about the thickness of the piece(s) of meat, not the total size, so it won't change it that much. Basically cook as you were planning, but keep an eye on the flat so you're pulling it when it's ready. You could also remove the point from the remainder of the flat, the two...