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I have a party around 3 today. I planned out my cook so that I'd be finished (relatively) closer to the time, but it appears that my butts will be done in about the next half hour or so. Would it be best to keep the butts whole (as best I can) and wrapped in foil, and kept on the warming...

Hi All! I own a Weber Smokey Mountain, and tomorrow I'll be doing my first whole smoked turkey for a pot luck. I'm following a Stephen Raichlen recipe, which calls for a brine. I'm doing a 16 pounder, and it's currently sitting in the brining bucket. Here's where I'm getting...

Hey all, I recently purchased a Weber Smokey Mountain 18.5". Did my first cook on it last week using a 3ish pound flat brisket and a pork butt. The rain hampered my cook a bit, but it was a decent first try. I think I let the brisket cook a bit longer than I should have, as it wasn't moist and...