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Just curious what everyone suggests for internal temp to pull a couple of smoked pork tenderloins? They are right at 140 now. Been on the smoker about 1.5 hrs...Lid temp has hovered at 260 the entire smoke. Thanks!

I love my WSM. Woke up a little late this morning. Ran outside. Filled up my chimney with Kingsford Competition (never used it before). While it started up, I loaded the ring about 2/3 full of B&B hardwood and a couple huge Pecan chunks. Never tried Pecan on pulled pork. Hopefully it will...

Hey everyone. Been a while since I was on the boards. Working too much and not smoking enough. I've searched the boards for info on this subject and only come up with threads about trimmed flats. Wife bought and thawed a 5.5 pound point on trimmed brisket for me to smoke today for the fam...

Went to sleep about 1:30am. 8.6 lb Butt had been on since about 8:30 pm. Lid temp had been pegged at 260 from about 8:45 to 12:30. Started to drop a tiny bit. So I threw a few more unlit briqs on top. Filled the water pan with hot water. Temp bumped back up to 255-260. Fell asleep somewhere...

It's been a long while since smoked and thought I'd run some things by the experts. I have always done low/slow (225-250) for my briskets. However, I think I overcook them, b/c they never slice. They always fall apart when I try to slice them. I try not to foil. Usually pull them off at...

Hey Qers. This goes out to everyone up and getting ready to put something on their smoker. Anyone ever separated the point and flat before the cook? I was thinking it would save time...Instead of one 11 lb brisket, I'd have about a 4.5lb flat and about a 6lb point. I'm not sure if 2 smaller...

Going to smoke a smaller brisket (8.09) and a rack of ribs (2.41) for dinner tomorrow. Using mix of hickory and mesquite chunks with Kingsford using MM. I've previously cooked one brisket, one flat and one rack of spareribs. The flat came out the best and most flavorful (probably had...