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Hey, thanks. (Oh my god I should clean that thing, sorry errbody.)

Dunno why the pic didn't work. It looks to be about .5 inches out of true, maybe a bit more.

Somebody whacked the lid good, it won't fit neatly atop the midsection any more. I guess I could just hammer it back, but then don't I risk making it even more out of round? google google ... looks like they don't sell replacement lids. All suggestions appreciated.

It's all right here. VWB brisket cooking primer

The raw ribs certainly freeze well enough. What about the cooked ones? Have you done it? How long before you noticed "freezer taste"?

I've cooked six flats so far, and each had a trimmed fat layer under a quarter-inch, most about an eighth. Each came out fine and moist. Took about 10 hours to get to 188-192 F internal, pulled them off and wrapped them in tinfoil. Sliced about six hours later. Gone in no time flat. Foiled two...

If you're going to do pork loin, brine it first. Otherwise it can be dry. Soak it overnight (in the fridge) in 6 quarts of water that has 1 cup of salt and 1/2 cup of sugar or honey dissolved in it. You won't believe what a differnce it makes. I cut mine in half and put it in a good Ziplock...

I've only done flats, 4-8 lbs, not by time but by temp (188-192 deg. F internal when done). 10 hours at 250F to doneness, with a simple rub of fresh ground black pepper, ground toasted coriander and kosher salt. My smallest (about 4 lbs) were still on for 8+ hours. That said, given the insane...

Nope. Chucked it in the fridge and warmed it back up in a 250 oven. Nothing would make your barbecue as memorable as sending everyone to the hospital with food poisoning.

Wow, did this brisket turn out great. 10 hours on the smoke to 190F internal, foiled out of the smoker and sat until sliced 12 hours later. Temps hovered between 225 and 250 for the entire cook, over hickory chips and oak chunks. Flats alone were fine. Foiled a couple in the oven for an hour or...

Thanks for the response ... the good thing about this is that with 4 pieces in the WSM right now, I can take a different approach with each one, and learn how to cook the rest of the case.

I've never done brisket before, but am seasoned on spares and pulled pork. I've read through most of the brisket posts here, and went to Sam's and ordered a case of brisket (2.08/lb). But when I opened it, I was surprised to find eight partial assorted flats, ranging from 1.25-2.5 inches thick...

Best prices around Buffalo, NY are at Sam's. The reason for the membership, really. I buy by the case, usually, toss extra cryovacs in the freezer. Just did some spares that were frozen for 6 mos, couldn't tell the difference. Spares $1.48/lb Butts $.69/lb Whole pork loins $1.89/lb Kingsford...

"Low and slow is the way to go." The Q mantra is especially true for WSMs. Trying to make BBQ on a deadline is always a prescription for stress unless you're a veteran. To me, the remarkable thing about the reliability of the WSM is that as long as you have your basics down, the WSM won't let...

Thanks for the info, much appreciated.

Jim, would you bother peeling the bark?

I have to do a case of spares and a case of butts for a party this weekend. I usually use chips (hickory) because I've never seen chunks for sale. But I think my pulled pork could use more smoke, and I glommed on to some 4-inch oak branches right from the tree. Was going to whack off some chunks...

Butter on pulled pork? You got to be kiddin.

Thanks for your thoughts. Say a prayer for America. I keep thinking I will wake up any time now.

Got my Weber racks at the local True Value Hardware.