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I have a couple questions about timing based on my planned BOB for this evening. I have two pork shoulders weighing in a 7 lbs each and I have a 5.5 lbs brisket. I could be wrong but the estimated cook time is 1.5 hour per pound for pork shoulder and 1 hour per pound for brisket. My confusion...

I have 2 10 lb birds on the top shelf that were brined for 24 hours. WSM has been in low 300s and after 50 minutes of cook time internal temp is 140. Im using my Maverick thermometer and it had worked spot-on in the past. An inexpensive meat temp gauge shows close to the same internal temps. Is...

Planning to smoke a 14 lb bird on Thanks Giving and suspect there will be outside temps in the 30 to 40 degree range. I was planning to cook at temps around 250 to 275 and thought I'd use the minion method. Is minion method doable in such cold temps or should I go with standard?

This restaurant just opened in November (2013) and the food and service were outstanding on opening weekend! The pulled pork and sausage were out of this world good. Brisket could have used a little more smoke but was still good. Not a whole lot of world class bbq options in Michigan but this...