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I've done many HH pork butts, for that matter I do everything HH now since I've found that it works just as good as low and slow and takes half the time. Foil them at 160 internal and take em up to 200 internal. Easy peasy.

Been using a WSM now about 6 years and I've come to the conclusion that high heat cooking is the way to go. It's just my opinion but I've gotten better (faster) results cooking at 325+ on everything. I just fed 130 people pulled pork at my church a few weeks ago and cooked them all at 325 to...

Mr. Kruger I've been meaning to thank you for this post. I used this exact method for cooking backs a couple times now and they've turned out the best I've ever had in the shortest amount of time. I've become a HUGE fan of high heat cooking. No more overnighters for me.

FYI, I used the foil pan just out of convenience. I had 4 or 5 of that size on hand and just decided that it might work well. The was also a wild hair thing. My dad always told me that beer made just about everything better (cooking wise). I don't think I'd do the beer again as it seemed to...

Ok, I've lurked this forum for several years. I've learned a tremendous amount about smoking and BBQ in general from this site, which has been a great resource for me. I must say, the first time I started reading about this "high heat" nonsense I laughed. I mean, doesn't that fly in the face...

Ok, here are a couple of questions to ask your neighbor. #1 "What are you? Some kind of cop?" #2 "Are you aware that there is a law against trespassing?" #3 "Piss off" Well, I guess #3 really isn't a question.

I find that wide heavy duty foil works great. Of course I also use a bbq guru so I don't put water in the pan. I use 3 or 4 crumpled layers of foil covered by the heavy duty foil. Clean up takes me about 10 seconds.

I separate my point and flat before cooking and set them back together on the smoker. I cook the flat to 195 and leave the point on until it hits about 205. Both come out perfect using this method. I like my point meat to be like pulled pork which I also cook to 205. On a separate note, I...

Yeah, I think that in the future I'll do that. Do you ever seperate the point prior to cooking? Or should this be done after the flat reaches it's ideal temp?

I just completed a 12lb brisket last night. It was a choice piece of meat and cooked with my usual method. However, the point was very tough. The flat on the other hand came out almost perfect. I cooked to an internal temp of 195 on the flat using average temps of about 225. When the...

Well I'm going to have to check at my local Sams as well. I've never seen these 20 - 30 lb rolls that you guys are always talking about. I've seen chuck roasts in the 4 to 6 lb range but never these huge cuts. Are these smaller roasts just a large roll cut into smaller portions? If so I...

I wish I knew where to get a chuck roll. Is a chuck roast part of the chuck roll? I can get those no problem.

I use an ET-73 all the time. I have a wireless network in the house as well as two 2.4 Ghz phones. I'm in a brick ranch and roam as far away as 30 to 50 feet from the WSM. I have had a couple of instances of the remote loosing it's link. However, it's only happened a couple of times. What...

Dreamland and Salt Lick!!

I doubt that there is any real advantage or need to get it spotless. However, I'd recommend that you get the HD foil. I go to Sam's club and get the extra wide HD foil and it works great!

Here is my method and it's worked great for me on several cooks. First of all, I try and keep the WSM temp under 230 for most of the cook. I'll let it drop all the way down to 200 before making any adjustments. However, I watch it VERY closely once the meat temp reaches 160. I try and keep...

Dan, a brisket can sit at 160 - 165 for quite some time. However, once it starts moving it can go up quickly. I have found that the longer you can keep the meat at the plateau the better it will come out in the end. I like to keep the smoker temp in the 220 range during this time period...

I only fill it up about 2/3rd. I also double foil line the pan before adding water. This does two things, 1. Much easier clean up, and 2. it keeps the water from evaporating too fast. I usually will only add aditional water maybe once during a long cook. I like to just let the pan run dry...

The main problem is the water in the pan. Keep in mind that the water absorbs energy and heat. Since water cannot go over 212 degrees it's going to limit how hot your smoker gets. That's what the water is there for, to regulate heat. If you want to get the temps up above 275 you're going to...

I agree with the therm assesment from Jim. I'd double check them with the boil test. I recently did a 30 hour smoke with 5 briskets ranging from 13 lbs up to 14.5 lbs. I've developed a method that works well for me. I use a maverick probe and try to keep the grate temp at or below 230 for...