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Smoked a turkey and ham for the first time for the family Christmas. Both were a big hit. Went 250 all the way through and took about 6 hours. Merry Christmas!

Well brisket and shoulder came out good. Guests ate both up. I guess I'm my own worst critique and really thought the brisket could be better. It ended up cooking 12 hours and thought it could've gone for another 2, but it was good nonetheless. Two questions. 1. Any of you guys wrap the...

I'll stick with it and see how it does. I'm kind of wondering if I trimmed too much fat off. Left 1/4" fat on the cap side and had about 6-7 open spots where I trimmed into the beef a little bit. This happened to me on the first one too. Wsm was getting too hot and cooked a 15# brisket in 8...

Well this brisket is moving quick. Been on for a little over 4 hours and it's at 175. Should I put it in the oven at 200 at this point? Trying to eat this for dinner.

Having family over tonight so put on a 12# brisket and 9# shoulder on the wsm 22. Fireworks, meat, music, family, and a little liquid courage. Should be fun. This is the second brisket I've done. First one I overcooked because didn't start poking it till 200 and the outside of the flat was...

Thought the same thing about the bricks. Wanted to get it high because didn't know how hot it would get on the bottom. Was wanting to keep it on the deck and get a huge paver for the WSM to sit on. Only other place to put it is in the driveway and don't feel like like going up and down the steps...

Just got a new WSM 22.5 for a birthday present! Used to have a MES30 but wanted to upgrade for a while. Finally got it and ready to smoke. Threw on a pork shoulder the first weekend I got it. Started of with 4 hickory chunks, full water bowl, and all vents open. Read the WSM runs hot the first...