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Going to a concert next weekend, and I am thinking of bringing back ribs. I would normally cook and eat right away, but don't think we can tailgate that long, and don't want to leave wsm in lot. I saw an idea in a cook book of cooking ribs the day before then reheating on grill. I have an 18...

I have made pot roast on the wsm w/ a piece of chuck. Spiced meat with usual brisket rub, smoked in a deep foil pan uncovered to about 160, then added family pot roast recipe of tomato sauce, ketchup, mustard, worchestire etc to the pan, along with potatoes and carrots, foiled top and smoked to...

Have had really good result with higher heat back ribs/brisket/pork but this spring (275-350)tried spares cut down to St. Lois style tonight, and they were good, but a little dry. Did them 2 hrs then 1:15 foiled then 30 min unfoiled. Foil earlier and longer?? Do to both time constraints, and...

I have done many flats from 3-6 lbs. And one 10 lb packer. I loved the packer!! If you have not had the point then you are missing the best meat for chopped brisket. A 10-12 lb packer or whole brisket will fit (bareley) on the WSM. I am able to order packers from a local butcher/deli for a...