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Any known sales going on/coming up for Kingsford Charcoal?

I've got a 4.12 lb and 5.28 lb beef standing rib roasts to smoke tomorrow. How much time at 225/250 degrees for both together to reach 125 degrees?

Can I expect the same results for shredded beef using a smaller chuck roast vs. a roll?

My Son-In-Law fell asleep and left a brisket out on kitchen counter in a glass pan for 3 hours before smoking it. He said it was still some what cold when he woke up and put it in the smoker. Do you think its okay to eat?

I would love to see a 49ers v Bengals Super Bowl. We owe them a couple!

What's everyone smoking this Sunday for the big games? I was thinking of smoking some back ribs, Kansas City style! WHO DEY!!!

Thank you!

What do you all like on pulled pork? Thanks

My son-in-law called me and asked what I thought if he tried smoking a brisket wrapped in bacon. Any thoughts?

you have a recipe for that chili? lol

What's everyone putting on the smoker/grill for the 4th of July?

Anyone have or used one of these? If so, what do you think of it?

:)

I just use a weber instant read digital and stick it in several spots when checking. Average them out and it seems to work.

Got my WSM in 1998 and was lost until I found this site! Thank you!!

I did. Didn't worry about the point as much as I did the flat. Once that read 200 to 205 I pulled it off and rested it a cooler for about 2.5 hrs.. Turned out very tender and moist. Vac sealed most of the point and put in the freezer in order to make burnt ends another day.

tried to maintain 250, temp dropped to 225 about 2.5 hrs. in and then was able to stay between 250 to 260 the rest of the way. I didn't take the internal temp till about 5 hrs. in which was 164. It hit 170 at the 7 hour mark. Wrapped it in pink butcher paper, back on for 2.25 hrs. and hit 205...

I just used a 3' x 3' piece of cement backer board.

First time trying the Franklin Brisket on my WSM. Turned out great! Only surprise was it only took 9.25 hours on a 13.65 lb. brisket to hit the target 205 internal temp. Can't wait to try it again.

A little help please. My Daughter wants brisket for lunch Sunday. I'll have to smoke it Friday and hold. Is it best to reheat whole or already sliced and best way to reheat?