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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...

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...

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

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?

I'm no butcher, but I eat enough BBQ to know what St. Louis cut ribs should look like. Went to Costco this past week and picked up 2 slabs of spares. Package said "Breast Bone Off". Total weight of 2 racks was 9-1/2 lbs. ("Big pigs", I thought...). Isn't St. Louis cut breast bone off and...

Smoked a few racks of spares this weekend and noticed something during the process. I've had the Smokey Mountain 3 years now and have always been amazed at its ability to hold a temperature between 230*-260* for hours on end. During this smoke, though, I noticed that the temp was running...

Every Spring I ask that age old question - How long to smoke spare ribs? I see people at 4 hours and 5 hours and 7 hours and 10 hours...Generally speaking, for 3 slabs rolled and tied at the top grate @225*, I take them off at about 9 hours. They are falling off the bone tender - but am I...

Its been a heck of a winter here in the Northeast and it's affecting my ability and motivation to BBQ. So I'm going to Memphis for a fix of ribs. I'll do this now and again to cure the winter blues - the question to everyone is; Who has the best ribs in Memphis?

So after great fun and success this last year-and-a-half with the WSM, I am ready for the challenge of the mighty brisket. So once again I need your advice...Generally speaking, what is the ideal portion (uncooked) per person? At 225* - 250*, how long to cook per pound? What is internal...

I'm having a gang of folks over this weekend and I'm making a few butts for pig sandwiches. I would like to Q the meat a day in advance so I can maximize time with my guests. Can I do this? Will the meat be dry if made in advance? Any suggestions?

So what is better, lump or briquettes? I have been using lump because I am afraid of the additives in briquettes, but lump is more difficult to deal with for food requiring longer cook times. If briquettes is the way to go, which brand is best? Also, should you generally use less smoke wood...