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I've got about an hour and a half until 11 and it's at 197. So here's hoping... If it drops below 140 in the cooler, can I keep it warm in the oven or something? Thanks for your assistance, guys. And for not commenting on my middle of the night spelling errors.

Ok, thanks guys. It's 9-1/2 hours into it now and it's at 187. I'm syurprised it's going so fast. But the cooler idea is just what I needed. Thanks! How long can I keep it in there?

I'm doing an overnight brisket. It's about 14 pounds and I started it at 11 PM. It's 3:30 AM now and the thing is already up to 153. (OK I guess with the 40-140-4 thing, right?) I'm betting a stall is coming, but I'm not planning on dinner until 5 PM today. Is thing going too fast? Do I have...

Ok, so it l0oks like 2 of the vents are rusted pretty well. (My smoker holds water like a bathtub for some reason.) any other ideas to loosen them? Or what size bit should I use for drilling?

I've been looking for the answer for this, but must not be putting in the right search terms. I've got vents that are really hard to open and close on the bottom of my Bullet. What should I use to unstick 'em? Thanks!

I'm smoking 2 Boston butts this weekend and the recipe I'm following says to smoke 'em to 165, then foil 'em, then put them back in until they hit 200. Any theories how long going from 165 to 200 in the foil might take? I'm trying to figure out my schedule... Thanks in advance!

Awesome! Thanks all! I've done brisket before but never a pork butt so I wasn't sure. Thanks again!!

In a few weeks I'm going to be smoking 2 pork butts to make pulled pork for company. I'm thinking two 8-10 lb butts. I've never smoked 'em before, so I want to make sure there's room for both in the smoker. One on top and one on the bottom? Do I need to adjust cooking time? Any help is much...

Awesome, thanks everyone!!

Did some more reading on the subject. Since I've got time, just leave it unfoiled until it's done and then foil and cooler it?

So I've got a 14 lb brisket on the smoker and I think I'm through the stall. It's at 180 now but we're not going to eat for 5 hours or so. I was thinking of foiling it until 205 and then into the cooler with some towels, but was concerned about being done too early. Opinions? (Thanks in advance!)

Morning everyone! I'm doing some ribs today, but thanks to a Father's Day rib rack from my son, I'm doubling the amount of ribs I normally smoke. Do I need to adjust the amount of charcoal? Do I need to add time? Thanks! Mark

So last summer we had to have some work done on the foundation of our home and we had to tear out our patio. Normally I'd have my charcoal grill, gas grill, and smoker set up on it, but since we couldn't afford to put in a replacement patio this summer, it looks like I'll be setting up on the...

Hi all! Quick question... Smoking an 8 pound pork butt today and was expecting a 12 hour smoke. My meat thermometer is telling me 166 right now after about 7 hours. What temp should I call it done and wrap it up? Thanks!! Mark

Totally agreed. No mopping from now on.

Ended up foiling it and it worked perfectly. Had to hold it in a cooler in fact. It was so good my father-in-law moaned through dinner. Thanks for the help everyone! Much appreciated!

OK, 2-1/2 hours to go, but the brisket seems to be stuck at 170 degrees for a good hour or so now. Need I worry? Foil?

OK, so I've got 4 hours to go before dinner and I'm showing a meat temp of 170. Mopping a little about once per hour. Any suggestions on anything I should or shouldn't be doing?

I am so totally thankful for all of everyone's help! Just mopped it and it's looking so good! Thanks again, all! I'll letcha know how it's going later on...

Thanks guys, didn't know there would be a stall like that. I've still got hours and hours before dinner company so I should be fine. I was just worried that I'd have it done like 5 hours too soon! Forgot to ask too, what's a good final temp? And thanks so much again! Whew!