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Agreed, though potatoes cooked in foil are not baked, they're steamed. (IMO not a desirable way to cook potatoes, especially b (Idaho) potatoes.) That said, if you're set on going this route then what Russell said: time in the WSM depends on temp. If you're foiling everything water is...

Agreed, Ray. If what you're doing already - whatever it is - gives you good flavor then there's no need to modify. If not, modify up or down depending on whether your current results are not flavorful enough or too smoky.

At DFW I wouldn't think you'd ever need to insulate. Block the wind, use adequate lit.

It's margarine. It's disgusting. It's not surprising to see at comps, just one of the several reasons I dislike so much of what is passed off as "flavor" of comp Q. As it is mostly a cheap oil blend it won't "burn off". Certainly not at typical cooktemps. The sugar simply melts into whatever...

Gotcha. Yeah, tacos can work - as can other things that require mixing the meat with something. I've used leftover tri in scrambled eggs, pasta sauces and burritos on many occasions. One just needs to get the illusion back and moisture can do that. It can be a little beef or chicken stock, Q...

How so? If you ever go to Eugene (or PDX) you can get tri-tips at Trader Joe's, if you can't find them elsewhere. I'm told that Costco usually carries them but I don't shop there.

Couple or three things: You cannot make them more tender at this stage. You can chop the meat and mix in some sauce of your choosing to give the illusion of moistness though. The greater the illusion required (or desired) the finer the chop needs to be. MSG is not a tenderizer. It is a flavor...

If you come across them again please pick me up some. My former supplier is no longer. And I've not found good ones locally or on line. I'm happy to pay for the product and any shipping/handling.

In Florida this is common. I do not recall even going more than a day without mildew growth. Quick rinse with the hose; done.

It is your county laws - your county's health department - that dictate food service requirements. In most counties in the US one cannot get a food service facility license in a private home. Period. There can be some variances for 'catering' licenses, as someone noted upthread. Your county...

There doesn't need to be a stall. It's irrelevant at high heat. Foiling (or butcher paper or the like) is pretty essential at high heat. Too easy to overcook the outer portions while undercooking the inner. Foiling makes the cooking much more efficient and much more even. I'm with Bob Sample...

170, if accurate, would not correlate with tender. At 5 pounds at those cooktemps, the meat likely had a few hours - at least - to go. Instead of temping, use that probe to feel the meat. It will feel tender when it is tender. An internal temp won't tell you "tender". It might correlate but it's...

Once the brisket is wrapped in foil the smoker design is immaterial.

There is no need to use a heat sink of any kind with an ATC. You can of course, but a key purpose of an ATC is that one can avoid bothering with a heat sink.

Not me. Down the whole time. I see no point in flipping it.

Cut i small enough and it'll be ready in a week or two.

Freezers don't usually cool quickly enough. They are not designed for cooling. They are designed for keeping already frozen food frozen, or freezing already cool foods. I completely agree that getting the meat cooled as quickly as possible is of utmost importance. Handling the meat can...

Wow. I'm sure that was a huge task. I have been phenomenally busy for some time. That looks to be changing.

Agreed. If those temps are accurate the cook went too long. Probing the point gives you no worthwhile information so don't bother. Test the flat for tenderness. There is no such thing as a deckle between the flat and point (nor is the point properly called the deckle, though one sees that...

The smoke needs to be on the light side for the duration lest one oversmoke. Also, for safety reasons, time cold smoking shouldn't be excessive. (No need anyway.) The steak should be promptly finished after smoking OR completely chilled and fridges till the time to finish.