Results: Final verdict — self-rated 1–10?
9–10
Where There's Smoke…
Final scoresOne pitmaster. One mystery protein. Twelve questions standing between you and bragging rights. Will it be juicy perfection or a smoky tragedy? Lock in your predictions — no take-backs once the lid closes.
1 of 12
May 25 @ 12:00 AM
What meat are we smoking?
Pick the correct answer.
Brisket
Pork shoulder/butt
Turkey or chicken
Correct
Pork Ribs
Beef Ribs
Something fancy (lamb, wagyu, etc.)
2 of 12
May 25 @ 12:00 AM
How long was the brine/prep before it hit the smoker?
Pick the correct answer.
None — straight on
A few hours
Overnight (8–16 hrs)
A full day or more
Correct
3 of 12
May 25 @ 12:00 AM
Raw weight of the protein?
Pick the correct answer.
Under 5 lbs
Correct
5–9 lbs
9–14 lbs
14+ lbs
4 of 12
May 25 @ 12:00 AM
How long is the smoke planned for?
Pick the correct answer.
Under 3 hours
Correct
3–5 hours
5–8 hours
8+ hours
5 of 12
May 25 @ 12:00 AM
How long will it actually go?
Pick the correct answer.
Finishes early
Right on schedule
Correct
Runs 1–2 hrs over
Runs 3+ hrs over
6 of 12
May 25 @ 12:00 AM
Target internal temp at the pull?
Pick the correct answer.
Under 150°F
150–160°F
160–170°F
Correct
170°F+
7 of 12
May 25 @ 12:00 AM
What wood/smoke flavor?
Pick the correct answer.
Hickory
Oak
Mesquite
Fruit wood (apple, cherry, pecan)
Correct
8 of 12
May 25 @ 12:00 AM
Will it come out dry?
Pick the correct answer.
Perfectly juicy
Correct
A little dry, still good
Sahara
Saved only by gravy
9 of 12
May 25 @ 12:00 AM
How many lid-peeks before it's done?
Pick the correct answer.
0–2
3–5
Correct
6–10
Lost count
10 of 12
May 25 @ 12:00 AM
What temp is the main cook running at?
Pick the correct answer.
Low & slow (under 250°F)
250–275°F
275–325°F
Hot & fast (325°F+)
Correct
11 of 12
May 25 @ 12:00 AM
How many beers during the smoke?
Pick the correct answer.
Zero — staying sharp
1–2
Correct
3–4
5-7
Lost count after the stall
12 of 12
May 25 @ 12:00 AM
Final verdict — self-rated 1–10?
Pick the correct answer.
1–4
5–6
7–8
9–10
Correct
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Results: How many beers during the smoke?
1–2
Results: What temp is the main cook running at?
Hot & fast (325°F+)
Results: How many lid-peeks before it's done?
3–5
Results: Will it come out dry?
Perfectly juicy
Results: Target internal temp at the pull?
160–170°F
Results: What wood/smoke flavor?
Fruit wood (apple, cherry, pecan)
Results: How long will it actually go?
Right on schedule
Results: How long is the smoke planned for?
Under 3 hours
Results: Raw weight of the protein?
Under 5 lbs