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sorry, I should have been more clear. During competitions, we've seen teams "dunk" their chicken to create almost a glaze over the piece. It's not a thick sauce but gives it a nice effect. I haven't used a hot-tub before, what's that process? Thanks to you both.

We've been trying to come up with a finishing sauce for our chicken and so far have come up short. Does anyone have a recipe that they are willing to share... without giving away too many secrets? Thanks a bunch.

I've never done it but I would make sure to use fire bricks. Chances are this won't happen but if regular briks from Home Depot get hot enough, they can explode. Again, I've never seen it but it's a concern, especially if you're going to have kids around.

Have any of you had luck marinating your brisket? I've done this in the past with great results but I have also heard that the marinade will break down the meat too much. Is there a time limit on how long I should marinate? I also know some people inject their brisket but I would think that...

I have a pair of Raichlen's white meat gloves and they're great for pulling pork and taking meat off the smoker. The downside is that they stain too easy and the insides always smell like my work boots. I usually "wash" them by putting them on and washing my hands with soap & water. If the...