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I'm going to a cookout on Sunday but won't have time to smoke my BRITU ribs. I'm going to cook them on Saturday. I'll do a complete smoke on my WSM on Saturday. Wondering if I should sauce them and cut them up on Saturday or might it makes sense to simply wrap them up (whole) in foil and...

Going to try my first brisket this weekend. Thought about cooking up some ribs too. Does it make sense to start with the brisket on the lower rack and then do the ribs on the upper rack towards the end of the session?

Started an overnight of 3 Butts at 8PM and the internal temp is only at 160. Thinking of Wrapping in foil and finishing in the oven so that I can get my ribs on in time for a 5 PM meal. Has anyone ver tried that? Any thoughts?

After much searching I've finally found someone selling Wicked Good Competition Blend in New England. They are selling an 11 pound bag for $13. Am I getting ripped off or is that the right price for such a "scarce" supply?

I'm planning my first overnighter for this weekend. 2 Boston Butts. Night-time temps in New England are expected to be in the Low 40's. Am I making a mistake? Any pointers?