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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Hey hey! Honestly, last night went mostly to plan! I decided to not fire up the WSM post the wrap phase and to just stay up and continue to use the offset instead. Instead of being done at 5:30, it turned out to actually be more like 7:00AM. So I was able to sleep for 2.5 hours last night, whew...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Last pic is 4 hour mark.
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    4AM would probably stress me out though. Brisket = 11 hours (if it cooked exactly like it did last time, similar weight). 4AM + 11 Hours = 3PM. That would mean a 2 hour rest (not bad), but also that would mean starting exactly at 4AM. Likely I'd need to get up at 3:15 AM to start the offset...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Spare ribs turned into st louis cut.
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    My second brisket trim. This one was SOOO much easier to work with vs the first. There was hardly any "hard fat" on the fat side. I also decided to not trim aggressively. I made zero errors (didn't expose any meat on the fat side).
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    I used a very similar smaller brisket last time, and it was an 11 hour cook (before rest and hold). Yep, I'm quite fitted with thermoworks stuff. :)
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Trimming brisket soon! Butt weight: 7.65 lbs Brisket weight (untrimmed): 12.1 lbs (small guy). Should loose 2-3lbs post trim. Yep, I usually leave meat on the counter for 20-30 minutes before moving to warming oven. I like the idea of using aluminum pans! I'll wrap everything in paper, no...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Temps are going to be ~250F New plan below. Changes: 1) Cook Butt and Brisket Together. 12 hour+ meats 2) Slightly delay St Louis Ribs. 3) Total sleep time improved to 5.5 hours (nice) Saturday - Saturday Night: BRISKET + BUTT 7PM- Start brisket & Butt on Oklahoma Joe 2AM- (estimated) wrap...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    I've never cooked a pork butt on my offset. I was planning on it being a 8-hour cook @ 225-250F. Am I underestimating this? I've been reading that I maybe I should plan for a 12 hour cook with a porkbutt. Plus, pork butt can be held, so no downfall at all if it's done any faster! Maybe I can...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    I'm cooking BBQ for the neighborhood. Well, not for the entire neighborhood, but my family that's relocating up here as well. I want to knock it out of the park. It will be my second attempt at brisket. My first attempt was perfect, until I held it in a warming oven that was reading too high...
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    What is the Purpose of Baby Backs? Also: Rub Question

    Baby backs are awesome. Where I live, the price for a baby back vs a spare is pretty darn close, definitely within $3 on the total price. I personally do not like the "extra meaty" stuff, which apparently is the loin cut. Just like a chicken wing, there should be the right amount of bone vs...
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    handsaw Recommendation for Cutting Splits

    I've been surprised at how well my cordless jigsaw works. Feels very safe and still on the same blade after 5-6 smokes.
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    Ideas for a cooking shed

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    WSM 18" coal burn time

    Naw, you're doing it right. Leave a devit in the center (as best you can). Just make sure you have charcoal surrounding it that's so full that it's just about to fall over the edges. IMO, try B&B charcoal your next go around. You should have no problem doing 8+ hours for those!
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    WSM 18" coal burn time

    You seem to be doing everything correct, and are using a minion method. The only thing you really haven't talked about is how much you are filling up the charcoal area in the WSM. You want that thing brim full. Don't be afraid to use more wood chunks for long cooks. Too many people are scared...
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    Cooking for 75 people!!

    I would have some honest words with my wife if she invited 75 people over for "brisket." That's actually not cool. I can see maybe footing pulled pork sandos for a huge amount of people, but $3000-5000 worth of brisket is going to be a lot to sign up for. One idea, ignore the brisket stuff and...
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    Need beef ideas for a quick smoke.

    Cheap beef back ribs made into shredded beef tacos is not a bad $$$ endevour.
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    Pellet smoker advice?

    Unless you get like a $3000 yoder pellet grill, then everyone is going to pretty much have decent quality at the $500 level. Just mentioned the smokiness thing so that you are aware. It will be mild at best, which will be sizable step down from what you run with now. That may be enough for some...
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    Pellet smoker advice?

    IMO, snab a camp chef for $400-500. You will only get so much smoke with pellet grills (you will get a richer flavor with your kettle joe). Camp chef is great because they work extremely well and have the side kick option which can make for some great gassing. I personally wouldn't want to...
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    Fry Sauce?

    Yep, you describe how I like my hotsauce. Ferment veggies, then add honey and/or fresh fruit jam that I make to actually move the scale on the sweet side, but just a hint where it doesn't taste "sour". The fermentation is more about the complexity of the flavor, less so about the acidity taste...
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