Have any of yal used an automated system like this to help with your temps?
This system is from ChefsTemp and it has made my life sooo much easier!!!
This old drum can now hold temps all night long within 5° of my set temp...
I CAN ACTUALLY SLEEP NOW
Smoked some ribs for a family dinner. Did my own rub on 3 racks—brown sugar, salt, pepper, celery salt, garlic, paprika, and a little cayenne. Smoked them for about 3 hours around 250–300, then wrapped them in foil with butter, more brown sugar, and honey. Tried hot honey on one rack.
Let them go another 2 hours, then rested them for about 45 minutes.
Not the prettiest finish, but the family loved them
I purchased this brisket point at the local farmers market Saturday to smoke up for Easter. Saturday night I rubbed it down with some smoked tallow I had on hand and then healthy amount of my brisket rub. Sunday I started smoking it at 250F for around 6 hours until the bark was set, wrapped in foil and then bumped up the temp to 300F for another 3 hours. After 9 hours? The brisket was proving at around 205-207 and was feeling pretty tender. It got around an hour rest before serving for dinner.