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Original poster here. Made it again last week by special request. Kittens purred, women swooned and kids demanded THIRDS! (...of meatloaf!?!?!) This is a no-brainer homerun, folks...! Step up to the plate, close your eyes and just swing. Can't miss.

Local Wally-World indicated In-Stock online, so I raced out at lunch to snag me some Blue essence. Had to (politely) swing my elbows all the way up to the Store Director (heck, at that point I'm going to Bentonville, AR if I have to!) when all they had were 15# singles...

Wife is out tonight and so I drew Thursday night dinner duty. Needed quick, easy and tasty vittles for the kiddles. Tasked the spawn with step-by-step mechanics of crafting Allingham's Meatloaf, I ran the pit summoning the angels from two peach wood chunks. Been doing briskets for a decade...

Thanks, all. I'm gonna go for a modified 3-2-1 (St. Louis, after all) subbing AJ for vinegar. I got SIX slabs (!), so saddle up and come on over! Happy MemDay/WSMday

Enjoyed these awesome ribs at a friend's place several months back, finally got the recipe. Ah the humanity!--they're really not even done on a smoker... They seem to be mostly an oven affair, with a bit of high-heat grilling at the end. The problem I'm having with just tossing 'em on the...

Frankly, in my world, nobody's hungry after the final shred is pulled...! "First Night" is <STRIKE>usually</STRIKE> ALWAYS sort of a Cro-Magnon fresh-from-the-kill eat-with-your-fingers free-for-all... Need I say that there's FOUR butts on the burner at the moment--and NO dinner plans!

I've always been a Brisket over Butts kinda guy (mostly for the reason Glen W points out). As well, I tend to cook butts longer than briskets. That said, Konrad makes a heck of a point there--and I'm planning on taking his class this summer!--so consider this the first lesson learned! Butts...

PS--those photos look good. I did 4 p-butts on my 22.5-er (Volcana Meatbane) a few weeks ago and have a cryo of ice po'k butt brick thawing in the fridge for tonight's eatin'...

I can sympathize. In my pre-WSM days, I was so busy and so wanting some good eats that I actually modded an ECB (!) with an electric element! Only used it that way a few times and the results don't particularly stand out in my mind, but sometimes ya just gotta do what ya gotta do!

I've been smokin' briskets in Texas for a dozen years--the first decade on an ECB (El Cheapo Brinkman) with all the mods. I cut my smokin' teeth on these (I actually used to run two simultaneously) and earned quite a reputation, but I am known for doing things the hard way... Constantly...

I cook most everything in my 22.5-er at whatever-the-heck the temperature really is when the lid thermo needle is perfectly vertical! 4 pork butts for 18 hours followed by 10 chickens for 3.5 hours. Full bag of Kingsford, Minoned, helped along by 2 what-I-call "pony" bags (5#?) of...

I second all the above. Another great trick is to heat up some BRICKS in your oven at 500, wrap 'em in foil, wrap the foil in a damp towel (to avoid damaging your cooler) and line the cooler bottom with those. Yeah, adds a lot of carry weight, but I've kept meat in the acceptable range for...

I 'm leaning towards a re-load at half-time, darn it all. Yeah, I've got some welder's gloves that'll serve me well. Just wish the WSM had handles like my ol' ECB, but they're gone courtesy of the lawyers... (Oh, wait, that's me! ) A second center section--genius! Too late for that...

Yep, should have been more clear--good ol' Kingsford... Already had a bit of ash fall out (after only four hours) when adjusting a vent.

I'm catering a party tomorrow night (well, my own 40th actually! ) with 67 pounds of meat (3 briskets, 4 butts--what a great way to burn a vacation day!). I got the briskets on about 9 this morning and will throw the butts on this evening when the beef comes off. I've held heat in the...

Two butts and a brisket resting in a warm cooler...! First time I've ever mixed my meats, as they say. I put the butts on the bottom since they were checked in for a longer ride. I followed Weldon's very good schema for the brisket and am expecting off the chart exceptional results from...

Wow, pricing is definitely regional. Down here in Texas I never buy mine for more than a buck a pound--cryo packers, that is. Granted, that price is around the summer holidays, but at $12-$15 each, I'll grab a few for the smoker and a few for the freezer. (Heck, one's going on tonight along...

I smoked on an ECB (El Cheapo Brinkman) for the better part of a decade. Made some ****ed fine 'Q. I'd say that I earned my reputation for briskets on an ECB, believe it or not. I also constantly modified the bejesus out of it. I had 2 of 'em, in fact, and would spray paint cows or chicken...

I saw one years ago where the grate that holds the coals actually slides out or drops away or something like that. Anybody know what I'm talking about/where to get one? (Aside: My present chimney was a gift from a buddy when I was leaving the military *gulp* 15 years ago... Before I married...

Don't fear the brisket. Seriously. Especially with a WSM. I've done several dozens of them on an old modded ECB through the years, and they turned out just fine--though with considerable effort. Got a 22" WSM this season and, well, it's pretty darned automatic with this puppy...