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I ended up not going with buttermilk and went with a flavor brine for 48 hours, patted dry and went high heat, pulled at 140 internal and rested 30 minutes. It was awesome. New thread with pictures. Thank you all for the excellent advice.

I did look at Rita's and bookmarked it. I am cooking on Saturday so will try to get it soaking tonight. If I am flavor/buttermilk brined, do I just rinse off and cook or should I oil/season? I really appreciate all the input.

Well now I am second guessing the brine. With or without, I plan on using the WSM running 325-350 and pulling the meat around 140 internal. Is 24 hours in the brine good? I just picked this roast from the butcher and it looks awesome.

OK I think I will skip the brine and see how that works out. Thank you both for replying.

I have a 13lb crown set to cook Saturday and I'm wondering if I should brine it over night before cooking? All-purpose or flavor brine? I've not done one before but is it basically pork loin with bones still attached? If I do brine, what type of seasoning would be good before cooking? Something...

I bought a case from Sam's and it was a total of 8 butts and they were 2/cryovac.

I thought I would share a picture of my new windscreen built from 1/2" plywood. It's 4 feet tall and features two shelves from an old gasser that rotted out, a trap door for rear vent adjustment, two wheels so I can tip it back and roll it around, and a custom plasma cut logo that a friend of...

I just cooked a 6lb pork loin yesterday. I brined it for six hours and cooked it at 300 for about two hours to 145. As it rested under foil it went up to 152. I couldn't believe the amount of juice that came out of this thing when I started slicing! Used 3 chunks of hickory and even got a nice...

Bob, No need to buy any pork. I bought a 5-pack of gladware and a 18lb bag of Kingsford for under $4.

I used one at Walmart this past Saturday the 22nd with no problems. I did use the self checkout, not sure if that matters.

I have noticed that if the grate probe is too close to the edge or too close to metal(rib rack or foil) is gives me a falsely high reading. If your grill is too full, you could always just drop it through the top vent.

I always leave my lid off set about 1/2 inch when I first assemble and the temp will hit 250 in 15 minutes using 20 lit Kingsford. I have used my WSW about 10 times and the warmest outdoor temp was 40. I also agree with Scooter that blocking the top vent is not helping.

Well I'll try again soon and poke a little earlier. No meat temp probe next time either. Thank you all.

On Saturday I tackled my first brisket using the high temp method I read about here. It turned out great and was a huge hit but I have a couple of questions. Here's the details: 8lb flat from Sam's Club rubbed and put on right out of the fridge fat cap down. I used the Minion Method/coffee can...