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Should be plenty good! I’m much more calm now, just hit 195 and I probed and it’s not quite tender which is perfect because my goal is to get it off by 3:30 or 4 and into a cooler for 2-3 hours before serving, looks like I’m going to be right on time. Roughly 6.5 hours on the WSM for my prime...

Thanks everyone! The cook is off and running, struggling with temp control right now as it’s pretty windy where I live, I’ve tried to block wind a few different ways, but I’m not having much luck, my Weber Smokey Mountain is at 266 with all vents (top and bottom closed). I do have a new WSM so...

Am going to try and keep it in the 225-240 range, I will be foiling at the stall, and then when it hits 200 I’m going to pull it off and leave it in the cooler for 2 hours (foiled with a towel)

Hey everyone! Doing my first brisket tomorrow, I went to Costco and bought a USDA Prime 11.5# whole brisket. Unfortunately this was the smallest they had, however my question becomes, how long should I leave myself to cook it? I’ve seen 1.25 hrs to 1.5 hours per pound at 225-250, but that puts...

When you say no need to foil Baby Backs, why is that? I’ve seen varying opinions, I tried to do them unwrapped and they weren’t tender, then again it was my first run and it could have been a variety of other things too.

Hey everyone! I’m new to BBQing, new to the forum. Looking for some guidance to help get me on the right track... My first smoke I did 4 racks of ribs on my 22” WSM and they came out a little tough, I smoked them for about 5 hours, and I did not foil, I did not spritz them, all I did was rotate...