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Thanks for the tips guys. After 7 hours at about 225 smoker temp the meat was 160 internal. I foil wrapped it, added a can of beef broth and braised in the oven to 190 internal. After it cooled to about 120 I broke it down and sliced the point and flat pieces. Taste is awesome, but I am a little...

I have a 12# full brisket in the wsm. It is at 160deg and I am ready to foil to 205 to finish. It will not be eaten until next week. Question is should I chill now and finish to 205 later next week at mealtime, or fully cook and finish today?

I did not check BB's yesterday, but 1.79 for spares at Smart&Final 20c less than Stater's. That about right?

Thanks for all the comments. Tony, do you monitor meat temp on a straight 3/2/1? Bryan, I think that is a good point, a rib rack, or I saw a tip to roll them and skewer the end will keep them out of the hot zones. The fact I could do as well right out of the box means a few tips from you guys...

Hello Gang, I'm a new poster in SO Cal with a long 1st post. Wife bought me an 18" Smokey Mountain for Christmas from Amazon. Did not expect to receive it yet, but got here Fri 12-19. Had to do some ribs to break it in. 2 slabs spares 10.5# total. Removed membrane, rubbed with mustard and faked...