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Thank you guys! I'll proceed with option1.

Hi guys, I'm going to cook an 11lb pulled pork to be eaten this saturday and I'm going to do it in advance due to logistics (the party location is 300km away from my home). Now I have to choose the way to re-heat it: option 1: shred it at home, vacuum seal it, and re-heat with sous vide at the...

I did my first brisket on the 22 Kettel before to purchase the wsm. I used snake method (i did cook low&slow at 250F), waterpan in the center, and I placed on top of an oven tray to shield it from the heat of the hot end of the snake (and to be able to move it faster for the foil). Using that...

Here the final result. This is the actual presentation we made for the judges. Unfortunately we didn't go in the prizes, but we were very satisfied of the final product. The brisket was ready in 5 hours, plus rest: - 3 hours to 165F - 2 more hours foiled to to 197F - during the rest it...

It looks simply AMAZING! Great job! Neither of them: it is the Agribianza's Campionato di BBQ 2019, my team is Beer Beer Q.

It would probably became a "meteor like" brisket :D

Yes, when I said "without waterpan" I actually meant without water :) Thanks for clarification :)

Hi, I did the first attempt yesterday, and I had some fixable issues. I used the waterpan, and I had difficulties to reach the 300F target (I lost about one hour around 250f, so I "lost" about 1 hour of cooking): during the competition I'll avoid the waterpan and I'll spritz it as suggested...

Hello everybody, I'm going to cook my first hot and fast brisket (point) and I need some suggestion. I usually do low and slow for brisket, and it takes some times 16 hours. Next week me and my team will have a BBQ competition (free recipe) with 7 hours timeframe, so we decided to try h&f...

Now the question moves from “”Will it fit?” to “How many hours will it takes?”

I saw it for the first time, it's bigger than expected: its 25 untrimmed :D

I have a rounded one, this could be a very good idea! It should, but the last one I had to squeeze between the grill handles. Tonight I'll start to trim it and I'll have a better idea how to manage it. I'm going to cook also a whole picnic of the same size, I will be an intresting weekend :D

Hi everyone, I'm about to smoke an oversized brisket (about 20 pounds) in my 22" WSM. I'm concerned about its size, because I already reached the limit with a smaller one (about 17 pounds). I know after 3-4 hours the size will reduce significately, so the question is: is it safe to use a...

Yes, it was juicy and tender, except for the first 2 slices but... who cares :)

Try to target 200-205F after foiling, and let it rest a couple of hours in foil before slicing.

The brisket was good, really good. After the foiling stage, I lost the connection to the controller: the Raspberry PI I use to connect to it died around 3pm, probably due overheating, but the controller was alive and keep the WSM at the right target. At 6.30 PM the Brisket was 200F, just in time...

Based of your suggestions this is my plan: Start smoking at 5:00 am at 225F (it's little bit more than 10 pounds, I'll put it almost cold on the smoker to increse the smoke ring). Foil at 1:00pm Check the temp from the office: if hit 190-195 too early I'll set the smoker to run 160F If...

Sort of: my controller can switch on/off the fan used to provide air to the coal chamber. All the bottom vents are closed (I modified the floor to have a tube going into the base, leaving the fan only for supplying the air), but the top one is still open. I suppose to be able to manage a...

This is an intresting option, but the risk is to have it not done at lunch time. In any case this means to let it rest for 5 to 6 hours: isn’t it too much? Do I have to re-warm before slicing?

Hi guys, I have to cook for friday evening a brisket (about 9-10 pounds). Usually this will cause me no problem at all, but this time I have additional challenges to face: - It will cook unattended for the majority of the time (I'll be at work during the day: 8am-6pm) - I have to sync the...