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I started my brisket at 10 pm and used my Maverick ET732 temp monitor. I had the meat probe inserted into the brisket and I had the grate probe inserted into a half of a lemon which I put about 1.5" away from the brisket. The dome temp for most of the night read about 15 degrees higher than...

Hi - the other day I smoked some baby back ribs with water in the pan. When I was done I closed all the vents to put out the coals. I left everything as is for 2 days and when I cleaned the smoker today I noticed that there were a bunch of brown little flakes on the grill grate and on the...

Hi- I'm new to smoking foods on the WSM. Well I'm just new to smoking foods period. My first smoke was a 13.46 lb brisket which had great smoke flavor but I didn't notice much of a smoke ring. I then smoked baby back ribs which tasted great but once again not much of a smoke ring. For both...

So I checked the brisket temp in the flat and it says 205 on my Thermapen. The point temp is lower. In the flat area the probe doesn't go in as smooth as the point. Should I just leave it on the smoker or go ahead and let it rest and foil?? I did cut a piece off of the flat to try and the fat...

Hi Everyone - I just recently found a fascination with barbecuing. I purchased my first packer brisket yesterday. Unfortunately I didn't have time to look for a choice brisket so I purchased a select brisket at the local grocery store. It weighed 13.46 pounds. I decided not to inject so I...