resting

For Thanksgiving, I'm making 2 smoked turkeys on my WSM 18". I also want to make 2 pork butts, not for pulled pork but for roast pork, which my family has enjoyed more than pulled pork lately. My question is, I want to use the WSM to make all the food, cooking the pork butts first and then the...

Hi everyone, Prepping for a competition in April and have done brisket twice in the last month. Usually cook at about 250F on my 22" WSM, wrap around 150F internal temp, then pull off around 203F. For competition, I have to cook the brisket overnight and rest in a cooler, but the past two...