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I got this recipe link in my email and the cook time just doesn't seem right to me. Any thoughts on how the heck they can pull the meat after so short a time? At least it's short compared to what I've read here. Pulled Pork

Well, my first smoke on the WSM is over and I met with mixed results. The brisket tasted great and I got lots of compliments on it, but it was not as moist and tender as I would have hoped. I'm hoping it was because this was a trimmed flat (though it did have a very thin fat cap) and it...

I've been browsing the site in anticipation of my WSM arriving soon and I notice that a lot of times people will say they cooked at such-and-such a temperature or that the smoker was holding at a particular temperature. In most cases there's no indication if the temperature reading is being...