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Followed this to a T and they were amazing! Thank you for the recipe for success! My family loved them.

Everyone loved it. I thought it was good but not great. I've been keeping notes through the whole process so it can be even better next time. It was definitely better that I left it on with your advice.

So I let it ride until about 205 and the probe was sliding in like butter. It's in the cooler now. Let's hope it turns out great!

That was the thought process but I thought I'd better ask the experts on here. Thank you for the response.

I am smoking a 16 pound brisket. So far it has been on for 10 hours and already has an IT temp of 195. I was going to take it off but it's not passing the toothpick test. Should I let the IT temp rise higher, then pull it and let it rest in a cooler? I'd like to slice it when it's all said and...

My wife bought me a MES 30 for fathers day and I've been obsessed with this forum since. (I can see a new smoker does that to people) I pre-seasoned and smoked a whole chicken that day and I am already in love. I just wanted to take a second to say Hi to everyone on here. The information seems...