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If I up the temperature at the lid, should I still foil at 165* and pull it at 190*?

Looking to smoke a 5 lb. flat tomorrow - very little fat cap (maybe 1/8"). My plan was to smoke at 250* until thicker portion of the flat reaches 165*, foil until it reaches 190*, then straight into the cooler to rest. Ideally would like to slice this thin against the grain and have it all...

Thanx for the input. It's the flat that concerns me most as it's not as forgiving as the butt. Maybe waiting 2-3 hours is the answer. I'll let you know.

I'll be running at 230* average. Figuring 2 hours per pound. If the pork bastes the flat, would you need to wrap the flat at 170*?

Any recommendations for doing 5-6# Butt and 5-6# Flat at the same time? Top v. Bottom, wood, cook time, etc.? Got some fans of beef and some fans of pork coming by...

Thanx, keri. I'll have to come up with a few of these ingredients and maybe even get the book...We'll let you know how this works out with chicken.

Spring is in the air here in NY...finally! After winter grilling, time to fire up the smoker. Who has a good chicken sausage resipe? Need to shed a few winter pounds before I make pork sauage

Jim, I usually cook my spares 8-9 hours @ 225*-240* as I do like them falling off the bone - always tender, never dry. With all this talk about foiling, I thought I might give that a try. Maybe I should just leave weel enough alone. I am curious about brisket as well. Should this ever be...

Are we talking parts or hours for 3-2-1? If I usually cook spares for 9 hours, am I looking at 4-1/2 hours smoke, 3 hours foil, 1 1/2 hours un foiled to crisp - or will the foil reduce cook times to 3-2-1 in hours?

Most helpful...Thanx again.

Thanx, Chris. I did a search and it returned a variety of posts - not all dealing with what I was looking for. I thought folks out there could help give more specific direction.

I know these topics have been beaten to death, but can someone direct me to the posts addressing foiling of spare ribs and how long to cook briskets (whole and flats)? While I'm asking, how about keeping meat warm if they are done before it's time for dinner?

Since this seems to be the place to get over the hump, I'm jumping on the band wagon as well...Let's see what happens for #30!

I did the Swift cryovacs from Costco a few weeks ago. Just be careful on how much you are figuring to serve. One 9-lb pack of spares (2 racks) yielded about 6 pounds when they were trimmed out. The rib tips and brisket flap were shredded for sandwiches. Everyone was happy....

K (Can I call you K?!?)-- I am always fascinated by the gadgets and fuss people make over their thermometers. A vital piece of equipment, but it does not need to get complicated. Depending on what I am cooking, I will either skewer a potato to hold the probe, or put it through the corner of...

Thinking about it, I would tend to agree. I'll try to gently round it back and try again. Thanx --

What do you think may have caused this? Like I said, unless this was always like this and I never noticed, the only new thing I've done is to use sand in the water pan. Any ideas?

OK...It's been almost 12 hours since I posted this one and no replies. I find it hard to believe that I've left this crowd speechless...

The Gambit - thanx for the tip. Been to Dickie Brennan's (hard not to fall into one of the Brennan's restaurants in New Orleans!). Last time in I went to a place in Carrollton called Jacques-Imo's Cafe. A young crowd but some very innovative food. I caught up with the chef after hours -...

Ghosts and all, I always did like New Orleans. I have to go down for business again in September - I have been to some great restaurants. Where do the locals go?