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My first smoke in the 2D was disappointing.  It was a 10 lb. pork butt on an overnight cook.  Put the butt in around 5pm @ 225, with an SI probe and another brand remote temp monitor I have used with my SI2 in the past.  Woke up this morning at 7 and temp of meat was 163 (~same on both probes)...

I recently smoked a 10lb prime brisket in my SI2.  I have done many in the past, and my rule of thumb for cook time is ~1.5 hours per pound@225 degrees, so my cook time estimate for this cook was ~15 hours.  I started the cook at 8PM expecting the completion to be around 11AM the following...

Let me begin by saying this has nothing to do with the SI2.  I love it.  It has to do with the preparer...me.  I invested some time brining 7 lbs. of country style ribs with Tony's pork brine for 14 hours, removed and rinsed well, dried with paper towel, then rubbed with yellow mustard and a rib...

I'm a newbie, just got my #2 a couple of weeks ago.  I have smoked baby backs (came out with good flavor, but a little tough; smoked at 225 for 4.5 hours) and reheated a cooked ham (turned out great).  Now to my question:  I'm a competitive guy and my wife is doing a 13lb. bird in the oven and...