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Guys, I could use some help planning out a cook I am doing this weekend for about 50 guests. Guests arrive at 5:00 PM. I am doing this on a Smokey Mountain 18.5". Should be fun! I want to cook a whole brisket, 2 pork butts, 4 whole chickens, 3 slab of beef ribs and 6 slabs of spare ribs...

I am going to be barbecuing for a bunch of friends coming over to my house this weekend. I want to cook 8 slabs of beef ribs, one 13 lbs brisket and one pork butt. I will be cooking the brisket and butt overnight using the low and slow method. I am trying to figure out the best way to get...

I am corning a brisket flat right now using the dry method (w/tender quick) on this website so I can make Pastrami. I have had it in my fridge for 3 days now. There is NOT a lot of liquid pooling in the bag. Is that ok? I was imagining that there would be more liquid -- like the Corned Beef...