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Thanks, John. Mine are beef back ribs which are smoking away at 235 degrees on the Weber Smokey Mountain. I'll finish them today and refrigerate overnight. Chris Allingham suggested I warm them up tomorrow in a crock pot with some bbq sauce.

Hi All - Tomorrow I am going to smoke about 10 lbs. of ribs on my 18" SMC for a party on Saturday. Is it better to finish the cook tomorrow and refrigerate the ribs overnight, or cook them 3/4 of the way and finish them on Saturday? Thanks for any advice.

Do you think you'd have the same results with the water pan removed until you wrap? Maybe rotate the grate every 1/2 hour or so. Also, better with briquettes than lump? Thanks.

What about lump vs. briquets?

Thanks for referring me to that thread...good info. In the past I have done pretty well with lesser grade briskets, better with low and slow than hot and fast. I'm older now and don't want/can't do an overnighter anymore.

Great job! I was gonna try this on a Wagyu brisket a few of us chipped in to buy so I don't want to screw it up. Not sure how different the process would be with Wagyu. Any thoughts?

I was thinking of not using the water pan at all...just rotating the brisket every 1/2 hour or so and spritzing it to keep it moist. Maybe wrap in both butcher paper and foil?

Is it possible to do a 15-16 lb. Wagyu brisket hot and fast on a 18.5" WSM without any blower gadgets? How?

6.5 hours from pulling to serving! Tender and moist as everyone assured me it would be. Thanks to all for the help and confidence. Much appreciated.

I pulled the brisket at 203 degrees. It's wrapped in a couple of towels in a pre-warmed cooler. Temp is 194 after about an hour. Sound OK?

Thanks for the good ideas. I'm in Florida so I think I'll leave the cooler out in the sun. A little worried though about the meat drying out over 6 hours.

How about the possibility of the brisket drying out over 6 hours in the cooler?

Thank you, Timothy but should I be concerned the brisket will dry out or develop bacteria this way? 6 hours in the cooler sounds like a long time without refrigeration.

I was to host a BBQ lunch today but it has been rescheduled to dinner. The brisket will be done at noon. How best to hold it to 6 PM? Thanks all.

I just got a new 18.5" and made a small brisket (5-6 lbs.) for the first time using HH method. Pulled at 170 after cooking for 1.5 hours at 375 or so. Double-foiled and returned for 1.5 hours. Tested for doneness. Wasn't butter soft. Put in a cooler wrapped in a towel for 2 hours. Checked for...

Any suggestions on how to prepare a whole top sirloin?

Kevin, I'm between Vero and Ft. Pierce.

Does anybody know of a butcher or distributor of Waygu and/or Kobe beef here in Florida? Thanks for the help.

I have live oaks and I find the wood to be not as dense as regular oak and therefore burns up much faster. Good smoke, though.

What's the best way to keep grilled chicken breasts moist and warm prior to serving? What about bbq'ed spareribs?