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I have done it both ways. I foil when the butts are close to done but are taking their sweet time getting "done". However, after the butts are pulled and the bark and juice are all mixed together, you can't really tell the difference between foiled and not.

Not sure how it makes a difference once you take a bite but I put it on top of the pork.

I am in the "add the lit, add the wood and put the meat on" camp. Never had an issue with off taste from the few minutes of white smoke.

That metal piece is used as a bracket to hold the DigiQ unit, not to attach the blower to the WSM itself. There is a "round" tubular adapter that attaches to one of the vent holes on the WSM, for that. The video shows him sliding the blower into that adapter. Hope this helps.

How many lit briquettes are you starting with? Are you putting the meat on right away? Temps will run hot only if there's enough fuel and oxygen. When I start my cooks with the MM it sometimes can take an hour to reach 250°.

I think it depends on the type of wood that you're using. Fruit woods are mild, woods like hickory, oak and especially mesquite are stronger. So, it might take 3-5 chunks of say apple to give the same level of "smokiness" as 1-2 chunks of hickory. YMMV

I mix some K competition briquettes in with the lump to fill the gaps. I find it easier than packing the lump pieces. Makes for a very long burn.

Good thing no one sat on that cushion!!!!!!

I would get a nice sear and then put it in a pan with some liquid. Cover with foil and cook indirect until tender. You could then put it back over direct to firm up the bark.

This article has some good info on smoke as related to BBQ. http://www.genuineideas.com/ArticlesIndex/sraflavor.html

Check out the Cardogs brown sugar brined salmon recipe in the cooking topics section. it is excellent.

Nice looking brisket! Where did you find a packer in the Boston area?

Same here in Massachusetts.

Phosphoric acid in Coke is pretty strong stuff. Way back in second grade, we had kids that had lost teeth, bring them in (after the tooth fairy made her visit) and put them in a glass of Coca Cola. In one week the teeth had completely dissolved.

The short ribs have very little mass and will lose temp very quickly once off the grill. So, the temp drop is not surprising. As far as the lack of tenderness at 200°, that's not surprising either. Short ribs are very tough if not cooked long enough and must be cooked till tender, not to any...

Rendered fat does not soak through the meat.

You might want to invest in another thermometer. I see that your weber is reading around 200° F. and those weber therms are notoriously inaccurate, usually on the low side.

Another way to tell doneness is to wiggle the bone. When it feels loose, like you could just pull it right out, it's done.

I smoke everything, except, salmon with apple, cherry and hickory. Mostly apple and cherry with a small chunk of hickory. Salmon gets alder.

Try white grape juice.