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I'm running two 4.5 pound brisket flats at high heat. Should I wait until 170 to foil or is 160 OK? Thanks!

Hey everybody, I am picking up a 6 lb. boneless ribeye roast from Sams. I was considering one of the standing rib recipes from TVWB, but wondered if there were any special considerations when it comes to boneless roasts?

I've got a two flats on the WSM right now, a 4.85 lb. (top) and 5.5 lb. (bottom), and things seem to be humming right along. I have a couple probably obvious questions. For doneness, how are you evaluating it? I understand it's not about temperature, so I'm wondering how you evaluate it...

I threw two 6 lb. butts on and cooked at 225-235. Butt 1 was finished after 11.5 hrs. The other is reading in the 170's (same thermometer), and still has that firm, not-done, feeling. I've had cooks like this run long before, and found the meat was a little on the dry side when they finally...

I've got two 6 pound butts I'm trying to have ready for a birthday party this afternoon. Short version is they're reading in the low 180's after only 6.5 hrs. @250 in a preheated cooker. I put them on at 2:45 a.m. (would have done this earlier, but got in town late), and called an hour ahead...

I have a 9 lb. brisket flat that takes up almost all the acreage on my top rack. My temperatures above and below the meat are obviously way different. Which do I go by for measuring?

I'm having one of those "is my thermometer wrong" moments. Two butts went in at midnight. By 7:00 a.m. they're in the late 170's, by 11:00 they're reading in the high 180's, and now, 3.5 hrs. later, I'm getting lower temps, in the mid 180's. Smoker temp is around 225, was higher (250'ish)...

I threw some on at 250, and 10 minutes later I'm getting high temps (140+) in the brats already. I'm thinking my thermometer may be goofy, but how long should I be looking at? I was guess between ninety minutes and two hours. Assuming I have to eyeball it, how forgiving are these? Thanks!

I threw some thighs in under some ribs I was cooking @ 225, and the one that had the probe in it got dragged off to the side when I put the lid on. An hour later I'm reading 165, but knowing that can't be right. Stuck the probe in another thigh, and it's reading in the 130's. I suspect my...

I have been removing the skin and pulling the meat off chickens I cook, and am wondering if cutting them in half before cooking is necessary. Anybody cook their chickens whole? Anything to address in terms of turning it, the way one might in an oven?

If charcoal gets wet, is it OK after it dries out? I left a bag of Kingsford out in the rain.

At the risk of asking a stupid question, I know the literal definition of vending, but I see it used here by folks who don't appear to own a restaurant or BBQ catering operation. In what context is the vending going on? At competitions?

I didn't think this through. I had a bottom sirloin tip I'd beem meaning to cook, and figured I'd throw a chicken on with it. Chicken was halved. I'm doing this without the water pan, 20 minutes in, temp about 350. I was going to do the bottom sirloin like a tri-tip, let it go to about 125...

I've had two grocery store butchers around me tell me that "sirloin tip roast" is the same thing as tri-tip. I bought a couple, and they are obviously thicker than the tri-tip shown on the web site here. Can anybody confirm whether that's right or not? CostCo has tri-tip pre-sliced, but won't...

These seems to be a really dumb question on a BBQ forum. For whatver reason, when it comes to pork, I greatly prefer fruit woods with oak to hickory. I've tried mixing it with other woods or minimizing it, and the stuff just seems to taste better without it. Anybody else?

I'm trying to time two 7-lb. boston butts for tomorrow ~4:00 p.m. I'd like to add some baby backs about noon, so everything finishes up about the same time. Is there anything I need to worry about when doing this? I'm using a BBQ guru and a smoking jacket, if that makes any difference, so I'm...

I know there are some "specialty" BBQ woods being sold made from wine casks, Jack Daniel's barrels, etc., but I'm wondering if soaking wood in juice, wine, etc., would actually impart any flavor to the meat. Has anybody tried this and gotten results?

I cooked up some chickes that I'd butterflied, then halved the other day. I accidentally overcooked them where I was getting a breast reading in the high 160's. They came out tasty, but in the thigh joints the meat looks almost raw. I've heard of "bloody joints," but I'm not sure if it's a...

My boss would like me to do a couple pork butts for a client, kind of a reward for the employees' cooperation with the service we provide. I told him it would take a long time to cook, certainly overnight, which would be complicated if he wanted done there. Is there a way to do a partial cook...

I've got a couple bone-in Boston butts in the WSM. Each is around 6.5-7 pounds. They've been going about 13.5 hours. Around hour 11, they hit the 180s depending on where you measure. They've stayed there since. The WSM temperature on the bottom grate (butts on are top) has been in the...