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Confession time: I did buy a brisket. It was beautiful and decent price. But I think it would be nutty to add it to this cook.

Need some timing and other help! I'm cooking for a party next Saturday for my dojo. One of my dojo buddies raises pigs, and he offered a couple of butts. Woohoo! Fabulous backyard pork! So exciting! So today he gave me the meat, which is one nicely trimmed boneless rolled butt (about 5 pounds)...

Simple smoke day at my place, I did a couple racks of ribs with my modified Armadillo Willy rub, made some crowd-pleaser sauce, foiled 'em and went over to feast with friends (they did all the sides). Ribs were pronounced excellent.

Thanks, all -- so I think I'm looking to pull at noon, foil, cut the points and back into the smoker at 4:30. It looks like probably a midnight cook, then. But I still have this one point all by itself, when does that go on?

I've got a big cook coming up next month, which will include a couple of briskets (separated into flat and point) plus one additional point. Of course, this is an Occasion and so I don't have unlimited time to spend with the smoker -- in fact, most of the day I'll be away doing other things...

I'll go against the flow here: I think brining has its place, but it seems like in practice it's often both overdone and overrated. Ever eat at a Boston Market? Ever have their turkey? What a juicy, succulent...ehhhh, it's like rubbery mush swimming in saline solution. And that's the result...

One of my pals has a bunch of cinder blocks and room enough to build an open pit. We're tempted. We like the idea of cooking an entire animal, or a large part of one anyway. Anyone ever done this?

Smokey Bro is a seasonal operation out of a shack on Route 2 in Shelburne. Situated on the premises of the Mohawk Trading Post (look for small signs on the road and a red shack), Smokey Bro has a few picnic tables, or you can take out. Excellent brisket, ribs, pulled pork. Chicken is decent...

Given that: Large hunks of meat are being smoked overnight (brisket and butt) Meat needs to come off at about 8 AM and then left on its lonesome, because the crew have other obligations Meat will be foiled and kept in a cooler until party time Party starts at 4 pm, when the ravenous hordes will...

Err....what is this "sleep" of which you speak? Real ribs, not baby backs. But I take your point. Plan B...possibly a butt overnight...

As usual, I'm time-constrained on this weekend's cook: getting home late Friday night, off to appointments 9 Saturday morning, going directly from there to a party at 4 where I'm supposed to bring ribs. Yeah. So, my question is: do you think it's possible to overnight a couple racks of ribs...

What? Someone's selling ribs without tips? That's unamerican! You need those for the baked beans!

First cook I ever did on my WSM was chicken, on high heat. It came out great: smoky, beautiful smoke ring, crispy tasty skin. I took the leftovers and made a smoked chicken/sweet onion/wild rice soup that was pretty awesome if I say so myself.

What great ideas! I went to my butcher yesterday and said, "So, watcha got?" Answer: spoon roast! (huh?) Yes, spoon roast, apparently a cut often used for deli roast beef. Serious Eats raves about this slow cooked in the oven; I slow-cooked it in the WSM over applewood with my standard beef...

You know how sometimes you want a brisket but you can't justify it without a big party? Yeah, me too. When you don't have a gaggle of people to feed, but you want beef, what beef cuts do you put on the WSM (other than meatloaf)? My supermarket has had little weenie flat-only briskets lately...

Ack, sorry to drop off the face of the earth, with so many good answers! Anyway, here's what I got: - There will be many side dishes and other food. - They don't all have to be done right before the party, but it won't go that late (the team has a playoff match the next day) so the bulk of...

I'm not sure this is doable, so I thought I'd ask the experts. A friend has roped me into cooking for a party with 30 guests who, by reputation, eat like starving lions (it's a college women's soccer team). What they want: smoked salmon, and chicken wings. We can do the salmon ahead of time...

...or yesterday, rather! A tasty pile of q tends to garner plenty of appreciation wherever and whenever it appears (except perhaps in a group of vegans). When the venue is an outdoor party on a huge deck and yard in a beautiful country setting, on a day with perfect weather, and the audience...

Thank you all for your help! The cook went much better than I had expected. We used three bricks to create a firepit at the opposite end from the upper vent, and amazingly, were able to keep the temp at the outflow at 225 throughout the cook. There were plenty of leaks, but not enough to be a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast: Yes it can. We smoke on kettels. With a propper radiant heat shield i bet that will work just as good. </div></BLOCKQUOTE> So, what's the idea...