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Rest it as long as needed to get it from the time it finishes to meal time.

Just woke up, cooker was still running ~245. checked the brisket, was looking pretty good. IT was 156 in the thickest part of the flat. fuel was getting pretty low so I dumped in a chimney full of unlit KBB and about20 lit about briquettes. this did bump the temp up a bit(270), working on...

Just put my first brisket on the WSM(22.5). Picked up a USDA Choice CAB Brisket from Sam's, trimmed it up, and covered it in 50/50 Sea Salt and Coarse black pepper. The cooker is settling in right around 245 and I'm gonna head to bed for the night with my Maverick next to the bed incase...

Lowe's should price match the Home Depot ad and take an additional 10% off.

Do your local Lowe's actually enforce the 2 package limit?

Yea, I figured, I've just never had them drop temp before. freaked me out a bit.

Anyone ever have this happen? I'm doing 2~8lbs butts and they reached an internal of 158* about 2 hours ago. in the last 45 minutes they have dropped 4* to 154*. I've never had this happen, pit temp has ben steady to slowly increasing, running ~258* right now, but has been around 230* most of...

I've never really had 'gunk' from any of the smoke wood I've used. Never had an issue with meat sticking to the grates. get a pair of ove-gloves, and then a box of latex gloves that fit over them. just pick the butt up with your hands.

This weekend I'm going to do 2 whole boneless pork loins, thinking pretty simple, Kosher Salt, Coarse grind black pepper. how long per lb do you think it will take and at what temp? probably pretty hot(325ish?) Thanks

because once you sear it, it will be harder for the smoke to penetrate the surface of the meat.

yea, but I won't have cash for one until march probably, they'll be long gone by then. :(

Damn, how did i not know of this before! This would be perfect for me, but now they are stopping it?!?! Damn.

I save them year long and use them for icy surfaces.

Did a Prime rib. Was great, carried over a bit more than planned but was still great for first time doing Prime Rib, wish it wasn't so expensive, I'd like to do it more.

Yup, but beware, if using a block to store the blade, many won't store a 12" blade entirely.

http://www.amazon.com/dp/B005LRYNUU/?tag=TVWB-20 cheap, super sharp great knife.

I just did a Bone In today, pulled it off at 125 and rested for 30 minutes, didn't temp it before carving, but was more medium than medium rare. Seems to have had too much carry over. I did put it in a cooler for the rest so maybe it should have sat on the counter instead, was still tasty and...

IMO, you'll get two well done ends, and two pieces of ~medium doing it that way from each roast. Timing depends on shortest distance to center, not overall weight, so cook time for a whole roast won't vary much from a 6lber. Cutting it into smaller roasts will increase the number of pieces of...