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that was also part of the problem..I kept the second one in longer because some places it was like butter but some places were harder to push the probe in...and then half of it ended up dry after I finally took it off. I let it rest for 30 min before pulling..

I thought my first try went ok... not perfect though. after trimming they were probably both around 6 lbs. Took the first one out after 8 hr 40 min. seemed like the second one wasn’t done yet so kept that in for 9 hr 15 min. I mostly smoked at 250-275. unfortunately, for the second one...

Thanks! I will try it without foiling and see how it goes!

Thanks for your help! Yes, I plan to wrap to help get past the stall!

Ok. Thanks for your help!

I have no idea. They are two 7 lb butts and I plan to run it around 250-275. I am thinking maybe 10-12 hrs?

is there any drawback to prepping and tying the pork butt the night before, putting it in the refrig overnight, then putting on the rub the next morning? for people who want to put the rub on right before smoking, it seems they also do the prep work that morning of instead of the night before...

thanks.. I may decide to foil. I have an aluminum pan I could put it in, which would probably make it easier when I start checking the temp to see if it is near 205, since I can just lift up the foil covering the pan.

Thanks. I was thinking i will try around 250-275. I won’t use the clay pot dish in the pan.

okay, so this Saturday I am going to try my first pork butts. I got one boneless pack at costco which is about 14 1/2 pounds so I figure each one is around 7 lbs. I have an 18.5 wsm.. Here are some questions I have. thanks in advance! 1. Will both fit on the top grill or I need to have one...

>>I'm sure others will chime in and it would be helpful if you added a little more information. Which WSM were you using? What temp were you running? Where were you monitoring the temp, grate or lid? Weather conditions?<< thanks for the info. those gloves look like it will make things a lot...

ok, after probably undercooking my brisket when I tried it 3 times four years ago, I tried it for the first time using the High Heat method. It was an 11 lb packer, choice grade. cooked for about 2 1/2 hours/3 hrs then foiled and took off the smoker after a total of 5 hrs 10 min. After...

I think mine came out fairly well. Wasn't undercooked. Either cooked right or overcooked again. The truth is, I am not sure what perfect brisket tastes like but it tasted good. My internal probe that is stuck in the flat always seems about 5 degrees lower than my instant thermometer. Probe...

How did it turn out? Hopefully it went well!

Thanks! 16 hours and counting for this brisket. Internal temp says 198. I tested with probe. At first it seems to go in easy but then is a struggle to push in further. I will wait till it gets to about 203 before I try again.

I learned my lesson on the first flat I did which was 5.6 lbs I believe, it took about 10 hours or so between 200-225, and I had undercooked it. but then I didn't foil either. Learned from I think Bob that it is the thickness that can change the amount of cooking time. And like Bob said...

On my second attempt at brisket I hit the right temp where my probe went in like soft butter, but then I wrapped it and put it in the cooler right away with towels for 5 hours. When I finally ate it I found it was overcooked. I am now doing my third attempt and will let it rest to 170 first...

I have my brisket in my WSM as we speak. I am cooking the whole thing together, flat and point. I believe that is the most common way to do it. I am expecting to be up every couple of hours tonight to check the temp!

What do most people do, fat side down or fat side up? Last time I did it fat side down. But I hear different things. I plan to foil at the stall point temperature like 170 or so. Also, if I don't plan on making burnt ends, do I still need to separate the point from the flat before I start...

Thanks Tom. I was just getting back on here to ask how do I make burnt ends! Still not sure if I want to do the burnt ends or just keep it all together and wait till the flat is done. I am still so new to this..