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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...

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...

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...

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...

Hello! I follow the Virtual Weber Bullet since 4 years, since I cooked my first brisket in my kettle and it was a success. Now the situation went little bit over control, so I own a 22" Kettle, a 18" and 22" WSM and a GoAnywhere :cool: . Kettles and WSMs are modified by me with an arduino based...