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I done a whole beef tenderloin that was a 6 pounder xmas eve for the family. -9 out and my WSM hung tough at 250 and it was done in an hour and a half. Pulled it at an internal of 130 and it was magnificent. I have done numerous brisket, chuck roast, pork butts, baby backs, tri-tip, pork chops, whole turkey and ham and i have never been let down. Brother in-law has a BGE and my neighbor does to. For $1,000 i’m not really impressed compared to my $400 WSM.
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