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  1. I

    quick question for all you overnighters

    This is my second overnight cook, first one did pretty good but now I am more aware of my temps. Right now it is 207 on a 12lb packer 2hrs in, full bowl, minion, 22.5 wms. My question is before I go to bed, my temp has gone down 3deg, can I open 1 of the bottom vents a little or do I have to...
  2. I

    Easter Brisket

    I plan on cooking a full brisket and about an 8lb butt for Easter. My plan is to put them on Sat. morning and have them off Sat. night so I can get my 22" WSM ready for early morning ribs, chicken and ABT's. Once I pull the butt and brisket off Sat. night how long can I set the brisket foil...
  3. I

    First Smoke on my new WSM

    Just picked up my 22.5" WSM and got an 11 pound butt to test it out because I've heard on the first few cooks the temp is a little uneven and I figure a but is the most forgiving. Any suggestions out there?

 

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