I hope Newcomers will read this through and see that a well planned smoke will always be successful. The one thing I have learned through the years is that its pointless to try to aim for a time to be done. Its easier to be done early and hold the meat in an insulated cooler. Never be intimidated and always have plenty of tasty beverages close by. Consider this most new to smoking would either panic or pull their brisket on a stall as long as this one had, but patience pays off every time. The pork butt has been on since 5:30 yesterday.
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