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Today I'm cooking my first brisket on the wsm. I've done flats before, but never a whole packer. I was at the butcher yesterday and they had one left so I couldn't resist. It ways just under 10 lbs and this bad boy barely even fit on my 18.5 (had to wrap the ends in foil). I have a couple of...

I have a question about keeping the bark on your smoke wood. I read that you should always remove the bark from the wood or there could be a sour taste to your food. I have been doing this on all my smokes and have had great luck. Today I was at a local BBQ establishment and saw them loading...

I'm doing a 5 lb pork butt on the WSM for a Christmas potluck. I was wondering how long you can hold a pork butt wrapped in foil, inside a cooler for? The potluck is during the week and I'm thinking about starting the butt when I get home from work around 630. I figure it'll be done in the...