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Has anyone seen a 40 F temperature split between the dome temp and the top grate temp? I think maybe I overloaded my WSM, but I'm reading a 250F dome and between a 195 to 200 temp on the top grate. I'm going to go by the dome because I know a dome temp of 250 is 235-238 on my WSM. I ask...

I did my first brisket for ISD. It was an 11# whole brisket that I cooked untrimmed. When it came out 14.5 hours later, it had an internal temp of 184 (180 - 188 at various places). I foiled it and dropped it into a cooler for an hour or so. Having not ever butchered a brisket, I was...

I'm into hour 10 of my BOB and I'm measuring the butts on the top rack. They were hovering at 160 since around 3AM, but have just dropped 5 degrees for over an hour. Seems that the temp is starting to creep back up. Was I measuring in a water/fat pocket that drained? Anyone else see this...

First, thanks to Chris for revisiting his pastrami cook. It motivated me to give it a try again. I cured two bottom round roasts that were about 4 lbs each. I used Chris' dry cure, but due to the size/thickness of the meat, I let my roasts cure for 7 days. I took a risk that they wouldn't be...

Well, the pork shoulders came out fantastic (how could they not?!?!). The brisket and the shoulders cooked for 11 3/4 hours and I let the shoulders sit for 30 minutes wrapped before pulling. My folks are getting half the booty, but we're still puttin' away a fair amount of pork shoulder. The...

In applying the dry rub to my pork shoulders, I created a pretty messy situation. I had each 7.5 lbs butt on a rack over a 1/4 sheet baking pan. When applying the rub, my wife commented that there was probably a small place on the ceiling where I hadn't slung the mix. I stopped and looked...

When I put my rub onto my brisket, I noticed it had a "tail end" that was quite a bit thinner than the "head end". When I wrapped it I folded about 2 inches of the tail to be the same thickness as the rest of the brisket (trying for uniformity). After a 24 hour stand in the reefer, the meat...

I've done a lot of butts on my WSM. I even did a "tasting" where I brined one shoulder and didn't the other. Seems that 5 out of 5 taste testers could tell the difference; the brined shoulder was said to be "juicier and more flavorful" even though I was meticulous about ensuring the care of...