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Cooker 212; meat 180 on probe and Thermapen when measured in flat brisket part. I think the high temps I measured earlier were in the fatty point. Hoping to see 185 by 2.

181 now....looking like I can stall it to dinner

Thanks Gents. As advertised my brisket is stalled at 175-180. My WSM has FINALLY choked back to 210. I think its all coming together. I did notice that my Probe is showing 175 but my Thermapen varies between 180 and 195 in various locations. I assume that is nothing to worry about and to...

OK...so my WSM stabilized at 300 lid/245 top grate with on 10 lb brisket on it and lit via the Minion Method. I've never had this problem with two pork butts. The meat is currently 170F and we planned on having it for dinner. It went on at 0115 and I hoped to cook it 12-hours and rest 4...

Two pork butts targeted for Sunday. Thinking 2-2-2 Apple, Cherry, Hickory. What do you like for smoking wood combos?????

No need for more charcoal yet. Insulation blanket bought me 40*--running at 295* now and hoping to make dinner in 2 hours (meat at 172)

Thnx Bryan. Just wrapped my WSM with a water heater jacket. It needs to be sealed up around the edges, but is stilol helping for now. Probe shows 169* and smoker at 250*. Going to light charcoal in shortly and heat it up.

Update: 23*F outside and cooker hanging on at 230* with meat stalled out at 162*. The last 5 hours its been 157-162. Hoping to break thru by 3 pm or add more lit charcoal.

Sweet...I could not find it online at HD. I'll send my wife there on her way home from shopping...she'll appreciate that. I never realized hwo hand the insulation would be until 18 deg F and breezy today in S. Illinois.

Today's smoke leads me to my next mod. Insulation. Anyone had luck with reflective coated fiberglass water heater jackets like this? Frost King Jacket

We just decided we were too lazy to pull 2 roasts and freeze 7+ pounds of meat. On a side note I am in crisis management now as the wx here is COLD and my WSM is barely holding 220*.

Went to bed last night with all well and 20 deg F outside. Woke up at 6 AM (~7 hours into smoke) and meat was ~160F and smoker at 230F....all was well. Temps here are now 18F and my smoker will barely hold 210 deg. with all vents 100% open. Just lit more charcoal and added fuel. I'll update...

2300 - meat on; 4 handfulls of lit WGC added to full WSM ring of charcoal; low vents all at 1/4 and top full open (with temp probe/cork blocking one.) Off we go. Back to my homebrew. Cheers.....

Thnx...just under 7 pounder, bone-in and I plan to light fire (MM) at 11:00 p.m. I use the drip pan with a clay pot base nested in it and WGC for fuel. I figured 1 verus 2 was minimal difference.

Change in plans and cut back to 1 butt for tomorrow night's dinner (I know how good the leftovers are...) I figure I can plan the same amount of time (give or take) and about 5 chunks of wood (2 apple, 2 oak, 1 hickory) Am I in the ballpark? Thanks...back to my Flatlander's Scotch Ale.....

Good point Chris. If you deviate far from the recipe, do not fault the recipe if whatever you are doing does not come out right. Also true (very true) in homebrewing.

Thanks Chris (and all). The event is about 3-weeks away so I've plenty of time to prep. Outstanding point re: the fact that the recipes all use the non-MM to light the charcoal. I will take that seriously into consideration for any recipe I tackle.

I want to cook ribs for my Dad for his birthday. I leaning toward BRITU recipe except for two slight modifications and need advice... 1. Is it a major impact to leave out the Accent (MSG)? 2. Can I go with a terra cotta pot base in place of the water-filled pan? I love the dry WSM ops and...

Tri-tips were really good. All 3 were on the top grate, and I put them on at the same time I put the wood on the WSM. Next time I will follow the instructions and wait for the smoke to subside a bit b-4 I put the roasts on. The smoke was a bit overpowering (still tasty) for the rub. All in...

Thanks to all. Sounds like it just comes down to personal preference. I have both indirect cooked them on my kettle and also gone with direct high to sear then indirect high to finish. I have also just run them with direct med-high the whole time and cooked them like a great big steak. I...