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I have q-ed about 6 whole briskets up to this point. From the start whole seemed to me the way to go. They are a bit hard to find sometimes in my area but I make them when I can find them. I was at Costo the other day and they had large flats for sale. Just the previous day I had made a whole...

I have used my WSM dozens of times now, frankly still surprised on how well it hits and maintains target temps. So my last 2 cooks , overnighters of a shoulder one time and brisket last night, I struggled to get temp. With all vents closed (including top) temp soared to 300. Took hours to get...

Did an overnight pork shoulder this weekend, about 5.5 lbs. Put it on about 8:30PM, about 2:30AM noticed the temp down to 190, slightly adjusted one of the vents open. About an hour later noticed temp up to 330. Closed all vents but temp never got below 300. Just went ahead and let go till 192...

I cooked a whole turkey breast this weekend. Brined per the various discussions here (about 10 hours), smoked using combo of hickory and mesquite (2 fairly small chunks of each). Cooked to 160, folied and wrapped for about 2 hours (till complany came over). Results: Looked good but did not care...

Just stated cooking some ribs, fired up the et73 and noticed that the temp read and stayed at about 200 degrees as soon as the smoker probe is inserted (in the house). Played with it a bit, I'm now convinced the probe is fryed. Ok to forge ahead today using the meat probe as a smoker probe? I...

Some of my q's have definitionly been better than others, but usually cause I somhow goofed up on the cooking time (especially with ribs). Anyway, and especially with competions, what seems to be the factor that makes one bbq an award winner and another "just" good? We all presumably start out...

All, My first pork shoulder cook after many successful ribs and 1 successful brisket..... I bought a cryovaced pair of pork shoulders from Costco the other day. These cuts were deboned or processed in such a way that I had to truss them up to get them in a cooking state, sort of like...