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Collective smoking brain: I've done about 10+ briskets or so now. I've got it down pretty well, but I just saw something beyond what I've seen on other briskets: 10 pound, whole brisket. Fattiest brisket I've ever seen. I trimmed... trimmed... and trimmed... ultimately cut out about 2 pounds...

Good morning, I've been using a recipe for a BBQ sauce for about a year now that I really like... but I have a continued problem: I can't keep the butter from separating out. Admittedly, it's a lot of butter - two sticks. I'm going to add the butter in small increments this morning and whisk...

I've been smoking, pretty regularly, for about a year and a half now. It's become a bit of an addiction - but a good one. (I fear what will happen if I start home brewing). My brisket game is TIGHT. I've got people lining up for pulled pork... But my rib game has been GOOD, but not GREAT...

Team, Longtime lurker, first time poster! Doing my first quadruple shoulder smoke on my WSM. Each shoulder weighs 9-10. Dinner at 6 PM tomorrow. Pretty decent at this by now, but unsure of how that much mass will affect smoke. What time would you start smoking?