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sorry , yeah, no foil..

about a 11 1/2 lb.. i cooked it for almost 14 hrs. between 225 and 250. fat side up. and the water pan was filled with water. i know now to pull it off earlier for the long drives to my brothers.. but should i cook it fat down?? that doesn't sound right?

hi guys.. i am still new looking for advice.. i have a new wsm. been doing brisket for years on a cheap smoker, where i have to finish it in the oven because the ups and down in temp are too much too handle.. the wsm held the temp all night long.. pulled it off at 180 internal.. and put in a...

thanks guys.. last night i was frustrated. so bare with me. this site is awesome.. you can learn as much as you want to read.. i love the fact that there are so many smart people on here, and would lend you there smoker if needed.. great people great forum... thanks again for your help. very...

hello everyone!! i am new to the forum. i bought my wife an ipod for her birthday, and once i found out what a podcast was i pretty much borrowed this thing for good.. i listened to gregs show.. actually im about half way through, to catching up to today.. i just want an opinion from other...