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I have approx. 5 1/2 pound brisket i got from butcher. Can someone please help with time to cook this on webber smokey moutain again? is it roughly 2 hrs / lb? so call it 10 hours? and what should i aim for on internal temp so this is done perfect? thanks so much

I have never done pork side ribs on webber smokery mountain . only baby back many times. Can someone please advise if pork side ribs are done same at low / slow 225 ish. or is there another way to cook these? please / thanks

If weather permits, i am going to do first brisket on 18 inch wsm with hickory. Few questions for experts please -- i use basic rub night befor and let it sit over nite. Should i foil it at all on WSM - or just let it cook to right temperature like i so boston butts? also should i have to...

I have done numerous racks of ribs on WSM over the summer and generally happy with all them . basic dry rub and usually after 3 1/2 4 hours at 225 - 250 C they seem to be cooked. As good as they are -- i just dont find them to be fall off bone - IE: pick them up by end and they break off like...

Just looking for advice, doing a standard pork lion tonite, not a shoulder, but should i use the WSM ,or should i just do it indirect on weber performer? id like to use the WSM - but another question is do i take out water pan as i sort want temperature higher for this cook? oh i just see...

Good Day fellow BBQ'ers. Today im doing 4 racks ribs on WSM -- i just follow the minion method and cook them 4 - 5 hours at 225F. Or im goin to give it shot -- here is my question. i recently got 2 boxes of wood chunks. I have Cherry and Maple Sugar. . Also have some hicory chips that i...

Thinking of slow cooking at boneless pork loin this weekend on WSM -- approx 225F / 250F . if anyone has good reciepe for process please pass on. thanks so much --

Thanks to all who commented yest on my 6 lb bone in pork butt -- here is what i learned. - it will take long time to do it right -- was 10 hours and i was still at 185F . in order to do it right , everyone needs to be paitence and long / slow - this butt had big bone in - and my thermomator...

Second try on WSM -- been solid 225 for approx 5 hours now. Bone in Pork Shoulder had been stuck at 152 F for say last 45 minutes ? is this normal - I've had weber thermomator in meat since i put it on 5 hours ago . its approx 5 1/2 lbs shoulder == does it generally stall out for while thanks

today is my first attempt on my new WSM. i am goin to do 3 racks baby backs and 1 whole cut up chicken . my plan is to start as per all video's. unlit coals on bottom add 3 - 4 chunks of hard wood -- then full chimmy of hot lit coals -- foil water tray and have tray filled with warm water -...