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This will be my second half brisket. The first was a point and seemed to take forever to finish. I'm prepping for a cookout tomorrow and just pulled this little 3.64 lb flat out of the freezer. It has some nice fat on it with good marbling. Following the traditional 1 hour to 1 hour 15 min...

Brine vs. Salted What is the difference in texture for the final cooked bird between the two methods? I'm planning on doing two but I can't decide which way to go. Suggestions?

What pit temp do you guys shoot for when doing bbq chicken? I think the beginner recipe on this site just says to let the smoker run with 100% vents which I'm guessing comes out to around 300+ degrees. Anybody know the "ideal" temperature? (I know...loaded question =)

So I'm trying my first set of spare ribs and I trimmed them St. Louis style. What temp should the extra non-rib pieces (not sure what to call those trimmed pieces) be for eating? Do I pull them at 165-170 or let them sit until the ribs are done?

I've now done about 2 cooks with my new Stoker I got for Christmas. I've been setting a target temp of 235 and the unit holds this temp nearly perfectly for 12+ hours before I add any more charcoal. However, my pork shoulders seem to take longer now then when I was "Stoker-less. " I'm assuming...

So I got a Stoker for Christmas that I am itching to use. I live in Michigan but I'm not going to let that force me to wait until spring to try it out! For those of you that live in snowy states, where do you usually do winter cooks at? I'd like to get my WSM out of he wind but I'm not sure...

I made the following sauce for my first pulled pork and although I liked it, some people found the Carolina Red to have too strong a vinegar taste. Should I substitute apple juice for some of the vinegar? Is there another sauce you guys would recommend instead? Thanks! Carolina Red 1-1/2...

I've got two pork butts on the smoker and I'm waiting (with a hungry audience) to take them off and rest them for 30min. I've seen some recipes say to pull them at 190 and some say 195. Which is correct?

I'm doing my first pork butts starting early tomorrow morning. One is slightly smaller than the other. I'm using water in the pan and I had planned on putting the smaller of the two butts on the bottom rack and the larger on the top. However, I think I can fit both on the top rack without too...

I have recently become fairly good friends with a semi-professional barbecue champion. He tours in the summer to all the big cook offs and I had a chance to spend part of the day with him at one near my home. He cooks exclusively on Big Green Eggs and leaves his bottom vent open full bore and...

I picked up a pair of pork butts tonight and I anticipate cooking them on Monday. So far I've done chicken and ribs but no pork. I'm trying to decide which recipe to use. It looks like the Renowned Mr. Brown gets a lot of attention but I'm not sure how "into pepper" I am or my guests will be...

So I am finally taking my go at the ribs. They have been on about an hour and I'm up to about 170 on the thermometer. I've got the vents on the bottom at 33% as recommended and the top vent full open. It does seem to be climbing slowly but I'm wondering if I need to open the bottom vents a...

So I'm in the midst of my second use of my new WSM and I'm doing the two chickens again (per this site.) The first time I failed to use enough fuel so this time I followed directions closely. I'm using briquettes as instructed but after seeing most of my charcoal with a nice coat of ash...

I'm a new WSM owner and I'm working through the beginner recipes on this site. I'm up to the basic ribs and I noted in the description that it says to use 9 pounds of briquettes and that this is actually "overkill" for the recipe. I'll be cooking the ribs in an 18.5" model and I'm not real...