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Paul - The shoulders I get typically range between 8 & 11 lbs. There will be a ridiculous amount of sides (salsa, hummus, chips, salads, etc.)

Well, I'm not new to this forum but really didn't know where to go with this. I'm having a party this weekend with about 25 people. The split of male to female is about even (few more males). I was planning on doing pulled pork and a few beer can chickens. The real question is.....how much...

Bob - no foiling. It definitely started its plateau about 160 deg. It's now 174 after 5-1/2 hours and I'm going to 190. So the timing of 1-1/2 to 2 hours should be about correct. It just hit 160 so fast, I got worried. I'll post pictures of it when complete.

It might be hitting it's plateau now. It rose awfully quick! right now it is 160 and I'm holding 225 at the lid (which I know is plus/minus 3 deg.)

Bob - they are about 1-1/2 thick maybe little more.

So I started this morning at 6:00 am with 2 - 4 lb flats on the lower grate of my 22. I used minion to start and full water pan of cold water. been holding steady about 235-240 no issues. I verified the the lid temp is correct. My brisket is already at 150 after an hour and a half! that...

James - the label says Beef Brisket Vacuum Packed. Costco also sells just flats. They seemed to know what I was talking about when I asked for a "whole brisket". They pointed out they have flats and the full vacuum packed. Thanks for the reply!

So I bought 2 cryovac'd briskets from Costco for this weekend and am a little concerned about the weight. Each one is just a bit over 4 Lbs. From what I've read here they should be 8 to 12 lbs. I've never done brisket before. Any comments on the weight? I'm planning to do the low and slow...

On my 22 I use what I call a double foil method. I have 3 sheets that I methodically fold/seam. Once I lay that in, I create second layer and lay it in (seams perpendicular) to the first layer. I've been doing this ever since my first smoke (a little over a year ago). Sometimes you get a...

I'll chime in on this. I grill a few times a week and normal Q a few times a month. I have to say, I laugh a little at the "health" that has been brought into question. I know health should be taken seriously, so I'm not trying to offend anyone with my comments. First, as someone upstream...

Dann B - I'll have to check into the KCBS deal. I've been to the one in Lombard. What I meant to say was I go to Peoria Meat Packing which is on Lake Street and, I forget the cross street. It's a high volume butcher/meat packing facility which has a wholesale store open to the public. I've...

By the way - If I'm wrong about this, someone please let me know! I was able to go in one with my brother who is a chef and it looked like they had some pretty decent cuts of meat.

Mark - Where you from? I'm in the Chicago area and I always go to Peoria Meat Packing in the city (although that doesn't do you much good if don't live around here). They have the absolute best prices and quality pork I've come across. As for Restaurant Depot, we have one near us as well. I...

Gunner - I love Peoria! Not talking about big competes, most definitely amateur...ish. I understand the time as well. It's just hard, like I said, to find somebody that understands smoking let alone would like to do it, even for fun. If you're ever interested, let me know. Morrey - Good...

Chris - I've done 6 at once (3 top - 3 bottom), granted the grates were FULLY loaded but I had no problems and they came out great! Good point from Dean "After like 10 hours I like to disassemble the cooker, stir the coals (add some if needed) take the meat from the bottom and put on top and...

Gunner - I checked the website and while they have an AWESOME selection, they seem a bit high priced. I do go to Peoria Meat Market off Lake street in the city. Best Prices I've found on Pork and the meat is wonderful. Tim - I think I'll have to check that place out. As you know 30 min...

I've wanted to try Goat for a while now and found a place by my house that has it (nice little Indian market). I'm looking for suggestions on rub, do you use typical smoke temp's, how long does it normally take, wood selection, etc. Any help here from you veterans would be appreciated...

J - Thanks for the advice! It seems I've made a lot of typo's here. The goal is internal temp of 150* at 180-200 in the smoker.

Thanks for the input guys! I should make clear - it should have read 11 lbs. of bacon not 1.

I'm getting ready to smoke the 1l lbs. of bacon I currently have curing, this weekend. I own the 22 WSM and a Performer. I want to smoke it around 130° for about 3 hours. Which should I use, the WSM or the Performer? I have not tried to get the WSM that low and have NEVER smoked on the...