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I am cooking a 13lb whole brisket using the l&S method. Being that I have done my last few using high heat, I forgot how long the brisket should take. I read in one of the VWS articles that it should take 1.5 hours per pound. I never remembered it taking that long. I was guessing about an hour...

I am doing 6 racks of baby backs this Sunday. I have done 6 racks of St. Louis a few times, but never baby backs. My approach is that I am going to place 4 racks on the top grate in a rib rack and 2 on the lower grate. Fire up using the minion mthd and let the cooker settle in around 240/250...

So my father came over to my house with a huge brisket that he picked up for me. Normally, I always like to pick out the meat that I am going to cook, but I certainly was not about to complain. I have a 15 pound whole, untrimmed, brisket in a cryovac package. I have cooked many briskets before...

I just picked up two 5 1/2 pound briskets. This is the first time I am cooking 2 smaller briskets. I usually do a whole large brisket by itself. Can I assume about 9 hours for the two 5 1/2 pounders? Any help would be greatly appreciated.

I conducted a little experiment over the past 2 months. I cooked ribs, pork butts and briskets two times each. One time I used water in the pan and one time I used a clay pot. This experiment had a total of six cooks. My wife, my friends and I judged the results. Almost every time, we felt...

My local Costco sells pork shoulder sliced into thick strips. The strips average at least an inch thick and an inch wide. They are pretty long. If I were to put them in my WSM, how long should I figure on cooking them? Do I cook them to 190degrees? I would probably eat them as country style ribs...

I have seen a few threads where people spoke about using sand along with the clay flower pot base for better temperature control. I have used the clay base instead of water before. My question is, where do you put the sand? Do you put it in the water pan under the base?

This weekend I plan on cooking 2 butts in my WSM. I have always used water in the pan and never had a bad cooking experience. I recently bought 2 clay pot bottoms (12" & 14"). I have heard good things about the clay pot method, but I am nervous to try it with 2 butts on the line. Do the clay...

I am attempting my first brisket for a small amount of friends and my father tomorrow. I have been reading a lot of posts from here and recipes from the VWB. I have done ribs a bunch of times on my SM , but never did a brisket. Here's what I have: As far as the brisket, it is a 9.5lb flat. I...