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I'm curious about the temperature. If this was only cooked to 135, how was the tenderness? Or maybe asked a different way, did the connective tissue breakdown into gelatin at such a low temp? I'm very intrigued with this technique.

I think they'll turn out great thanks for all the input. Thanks, all!

So your ribs were 10 hours from start to finish? 6 hour cook, 2 hour rest and 2 hours more in foil?

I am going to be smoking some St. Louis spares this Saturday, but my timing is getting thrown off due to an event that falls right during the ideal time to start smoking the ribs. How long can I rest ribs and still have them be stellar? Wrap in foil and put in a cooler? I need to have them...

Quick question, and I tried scanning through the topic for the answer. But am I setting myself up for less-than-ideal results by simply using an untrimmed flat purchased from Costco? I do have access to whole packers, but it's a bit inconvenient for me to get to the supplier. I'd like to cook...

Hey all y'all, I'm attempting my first packer for tomorrow's Smoke Day. Started out with a 12 pounder and trimmed about 4 pounds of fat off. Having guests over for dinner tomorrow, and I plan to separate the flat, foil it and put it in a cooler. Point will go back on to make burnt ends...

Went with a finishing sauce, sans gelatin, and it turned out brilliantly. Had to pull them and finish them in the oven for fear of being blown away in the tornado that raged through the area.

Anyone have any experience with adding dissolved gelatin to add supplemental moisture and lip-smackiness to pulled pork? I pulled my butts after 13 hours and plateau around 180. I wrapped in foil and have in the 250 degree oven. I was concerned about them drying out (I've basted several...

Thank you all for your input. This is all good info. I've got about 65 lbs, so I may be able to cram it all into a single chamber like timothy did.

I have (2) bullets and have often fantasized about stacking the middle sections together to make a magnum bullet for a massive butt smoking session this weekend. I know they physically fit together, but does anyone have advice/experience/words of wisdom on their success in smoking with this...

Are there general practices that should be followed for making your own smoke wood? I know which woods to use and not to use, but does it need to be dried before using it? If so, what's the best practice?

Thanks all for your input. When I'm pulling the pork, it all seems very juicy. But after being out and cooling off somewhat (not to mention cold from the fridge the next day) it seems just to be overly dry.

Has anyone experimented with adding dissolved gelatin into an injection into port shoulder prior to smoking? Could this be a way to ensure juiciness and extra lip smackiness?

One last post. Today for lunch I shredded the remaining beef and mixed it with some sauce. Heated it up and it was fantastic. The sauce brought back moisture to the meat so it was lip smackin' delicious.

The results are in. Overall, it had tremendous flavor. But I had some issues with dryness. I foiled at 160 and checked until fork tender (soft butter). I think unfoiled in an attempt to get a crusty bark, and the meat dried out before I knew what hit me. THANKS again to everyone for your...

Wow! Thank you all for the great advice. Looks like I'll be going the "high heat" method. Any other recommendations? Please keep the comments coming.

Where do I even begin? I am planning on my smoking first brisket this coming weekend. I just purchased a 4 lb. brisket from Costco which appears to be a trimmed (first problem) flat. Everything I am now reading says to start with untrimmed brisket. Some thoughts: 1. Could I wrap the...

Thanks all for the info and encouragement. I guess I'll have to double check the therms are working properly, but more importantly, just give them more time.

I'm relative new to the WSM, but both times I've done pork shoulders, I've never gotten the temperatures up to 190. The highest I've gotten is about 170, and that's after smoking for over 15 hours between 225-250. Both times the pork's been delicious, but am I missing something, or am I just...