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That'll work (preheat the cooler with hot water first) and put in enough towels to fully insulate it. I use 4 towels; two on top, two on the bottom). Just monitor the temp remotely. You don't want the IT to fall below 140 (say 145 to be safe). Also, I'll bet your stove has a warming drawer...

This was always my biggest problem until I watched a few Mad Scientist BBQ videos. As Chris and others have stated, you must stop the cooking process once it's completely tender. Once the brisket has reached the desired tenderness (in the pink butcher paper with smoked beef tallow), I take it...

The Flame Boss's fan control is very granular and in dozens of past cooks it's always been absolutely spot on. One change from this cook was I put on a few lit on top of the unlit and then spent the next 20 minutes trimming the brisket. Usually I put it on the pit a minute or two after dumping...

That was the first think I checked, but it's also where all the smoke was billowing out. When the WSM is running cold I make sure to prop the lid open a bit and the temps come up, so when they were spiking like mad that's what I looked at first, along with ensuring the two vents at the bottom...

It was amazing. The mouthfeel from the Wagyu tallow really makes a difference. I didn't think it would, but holy heck, it does. Hand is better, thankfully (tip of each finger got it, and the pad of my thumb got the worst of it). Still popped some regular tylenol to take the edge off.

Butcher's (for pork) is just amazing. I used Meathead's Magic Dust from the Amazing Ribs website for a while and it was OK, but it just wasn't to my taste. Butcher's two rubs (premium and honey) layered is just bloody fantastic. That's a flavor profile on pork that hits my on button. Brisket...

OK, so the followup from yesterday. I continued to have temp control issues, and for whatever reason any coals placed in the pit ignited fully and quickly. I gave up on finishing the brisket in the smoker. Once wrapped into the oven it went. And I burned the everliving hell out of my right hand...

Now I wish I had! I haven't changed the process for years and most briskets turn out great. The WSM really drives me crazy, though. I think this will end up having been its final cool. I'm torn between a Camp Chef Woodwind and a Yoder 640S. I can't with the all-nighters anymore. As for the rub...

S&P was my default for years but I wanted a bit more to it than that. A bit of smokiness from the ancho, and heat from the cayenne, but just enough to notice, not enough to burn.

Just posted a separate thread about this in fact. I had lost my original recipe from about 10 years ago in a hard drive crash in 2019, and I forgot the proportions of everything. For this brisket cook I used a tablespoon of Morton's Kosher Salt, a tablespoon of black pepper (I think it's finer...

I seem to have lost my brisket rub recipe. I know the ingredients that I've been using for years but I honestly forgot the proportions. Here's what I remember: Morton's kosher salt 16-mesh coarse grind black pepper (S&P mixed 50-50 -- 4 Tbsp of each if memory serves). Celery salt (for added...

Stability has been...ahem...problematic, but the cook seems to be proceeding. It's wrapped in butcher paper with waygu beef tallow at the moment, 195°F and climbing. I had to refuel after I got up this morning, then I wrapped at 9:50am. It's been in there now for exactly two hours. What I did...

I was hesitant to close the top vent completely at the time. Whatever combustion was going on was dirty enough as evidenced by the thick white smoke, but I was afraid this would make it even worse.

Looks like the wood chunks caught fire. They were buried under a layer of unlit coals so it shouldn't have happened. When they went they also set my entire charcoal bed going full tilt as if I was grilling. There was almost no source of oxygen in the fire pit and the top vent was just open about...

I've got a disaster in the making for my brisket cook tonight and I have zero clue what happened or what to do about it. I've had wild temp swings on this thing in the past but tonight it's completely out of control. I have a Flame Boss controller, I lit about a dozen coals and put them on top...

I like my deck looking neat and clean so I give the outside a good cleaning. I don't bother with the inside since it's nicely seasoned by now, after 13 years of pork, beef, and whatnot. And yes, concrete is about the size of it. I've had water ingress through rain get into the ash in the bottom...

See my reply earlier. I'm probably going to a pellet smoker. I'm looking at a 36" Camp Chef Woodwind at the moment. Wish I could afford a Yoder or Rec Tec but that's just too far out of my price range for the dozen or so times I year I smoke.

I wonder if that would work on the smoker itself? For grates I just put them on the E330 Gasser, crank it on high for 10 minutes and the crud just brushes off in a few seconds.

Tried that, both before and after applying the Zep 505 degreaser. It helped a teeny bit but most of that crud is like concrete now.

At least with pellet poopers drips just hit the drip plates (which will be covered in aluminum foil before each smoke) I vastly prefer a smoker I can clean with a vacuum cleaner and a gentle wipedown rather than coating my upper body in grease. I can only imagine the cleanup nightmares in a...