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Mike, Keep in mind that the DigiQ will snap to your pit set temp as long as it's within +/-5 degrees of the temp set. If you want a more accurate reading press the DOWN + PIT simultaneously to get the actual temp. Al

I put drippings into a container and into the fridge. The fat rises to the top and solidifies. I scrape it off and use it to saute the peppers and onions that I put into my baked beans. The rest is, as they say, "liquid gold". Al

You might want to start checking for tenderness earlier. Or try the HH method. Al

They kinda look like a St. Louis cut spares. Al

Its not unusual for the food to not taste smokey to the one that has been hanging around the smoker. Your senses get swamped with smoke partcles and the food doesn't taste smokey. Others that eat the food will taste the smoke and if you eat the food the next day it will taste smokey to you. Al

Bacon over the top will prevent the bark from forming. I would put the bacon weave under the brisket. Al

I find that a simple brine is the best. 1 cup of kosher salt one & cup of brown sugar to a gallon of water. The chicken needs to dry out after the brine to help prevent rubbery skin. Al

Next time let the brisket cool off a bit before foiling. You had a bit of carryover cooking which turned your brisket to a pot roast texture. But if you and yours loved it, no worries. Al

You can't judge the cooking time by the weight of the meat alone. The one hr/lb doesn't really work well with small cuts as yours. Cooking temp, is very important, obviously. But I seriously doubt that if you're cooking @ 225°-250° that it will be done in time.

Easy Off oven cleaner gets rid of the grease and oil stains. Al

Undercooked brisket can be very dry and leathery. Did the slices hold together when tugged or break apart easily? The former is a sign of undercooked while the latter is a sign of overcooked.

The water is merely used as a heat sink to prevent temp overshoots. It does not add moisture to the meat.

Plain ole hamburger buns with cole slaw.

I have done many prime rib roasts with perfect results using the Cook's Illustrated method. First sear the roast in a very hot cast iron or similar pan. Season with tons of salt pepper garlic herbs etc. Roast at 200-225° until internal temp reaches 125° for rare or 130° for medium rare. it takes...

Eric, I don't want to sound like a know it all, but you are a bit misinformed. It's the smoke ring formation that stops at around 140°. Smoke particles are aDsorbed onto the surface of the meat as long as there are smoke particles present. Adsorbsion is the process where something is merely...

The clay saucer acts as a heat sink which the ATC doesn't need. The layers of foil just act as a kind of radiator protecting the meat a bit. Especially if using the bottom grate.

I have been using a BBQ Guru ATC for around 10 years now without any issues. These things are supposed to simplify our cooks not complicate them. My method is simple. Fill the ring with charcoal, briquets or hardwood. Add several chunks of smokewood. Put 10-15 briquets in the chimney and place...

How about taking some of your ground beef over to your friend's house and grill some burgers at the same time his wife grills some. Side by side. Then do a taste test. You both form the burgers at the same time and grill them at the same time. Might give you the difference you are seeking. Al

There are only two factors to consider in this debate. First, the fat cap "up" proponents say the melting fat will baste the meat. I does not. It does so, as much as the water in the pan (if you use it) keeps the meat moist. Second, the fat "down" proponents (me, for example) do so to protect...

Opps..Missed it. Good luck with the cook. Al