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Donna, the cook that I started the thread off had no foil at all. It was a butcher paper wrap after 9 hours on the grate. I have tried doing briskets for 14-16 hours with no foil to get awesome bark and I've tried hot-and-fast with foil (but the loss of liquid was quite noticeable). None of the...

Jeff, do they make foil pans that are big enough to hold a brisket but will also fit inside the WSM? My local Costcos have half and full size steam table pans, and the grocery store has large turkey-sized roasting pans, but I've never seen anything that will fit the 18" WSM.

So roughly 8 hours at 250? Wow....that's a lot faster than I'd figured, and with the 18" WSM, anything over about 14# just won't fit all that easily. I buy what I think they call Angus Choice from Restaurant Depot. If it's just for my wife and me (with leftovers for a week or two) then I'll go...

I will try this next time for sure. On average, how much time in the foil at 250 before it starts getting close to done? Four hours nekkid, then foil up for...? Again, I know about tender not temperature (or time) but I'm just trying to plan the cook out in broad strokes here, knowing every...

Actually, this is my first time with paper. I usually only foiled when doing it hot-and-fast, and when I did that, I never used liquid. I have never cooked in the zone between 240 and 325 for any appreciable length of time so I'm not really sure what to consider for timing -- this is food for...

Hi all, Well, another holiday weekend, another brisket that turned out less than what I'd expected. I will detail the cook in the following parargraphs, but the short version is that the meat passed the pull test, but there was just no real moisture. It was tasty, every scrap was inhaled by my...

After each cook I bring the grates inside and use a BBQ grill brush and SOS pads to get them as clean as I can, then store them inside until the next use. I'm still using the original 2008 grates and they're in good shape.

Gotta add a couple of things here. First off, charcoal. If you're using blue-bag Kingsford, its ash residue is thick and, left to its own devices, it will choke off your fire eventually. It's too thick to all fall away from the lit briquettes on top of the charcoal grate and harmlessly into the...

My foolproof method is 3 hours in smoke at 225-250°, wrap for 45 minutes with squeeze butter (if I can find it), brown sugar, honey and apple juice. Unfoil, put 'em back on and open the vents. Once it hits 275 on the grate I paint on the sauce then pull 'em off once the racks look like they're...

I agree, the WSM loves to hang out in the 225-250 range without any work. I'd love to learn how to cook with a stickburner at some point, but feeding a fire overnight when I have guests coming over the next day is kinda low on my priorities list :-). In fact, I use a Stoker to add an extra layer...

About that smoke ring, just out of curiousity, are you using some kind of oil or oil-based product to help the rub adhere to the meat? Rubs and spices are oil-soluble and I'd been using canola to help it stick to the meat and penetrate down into it. The downside is it seems to block the...

This has been my own cooking process exactly, including the skewer....but when the point+flat are jiggly-tender -- i.e. perfect -- the last few inches of the flat are dry as the desert and fall apart as soon as they're cut. I generally don't even open the lid until my meat probe reads 190-195°...

Restaurant Depot over in Pine Brook. They usually have a good number of packers there, but they're almost always in the 14-16# range, which is too big unless I'm cooking for a crowd. I've rarely seen one with a thicker flat. But I'm also not talking about the end 2 or 3 inches that's dry and...

Hi all, I've done three more packers recently and I just can't get them perfect, whether it's hot-and-fast or low-and-slow. I generally have the time and patience to do a low and slow, and with Comp K and a Stoker, I have the timing down well. Everything goes great until the stall. Once it...

Sounds like the humidity got to it. Those are the same symptoms I have in mid-summer with KBB here when the dewpoints are over 70 degrees for weeks at a time. If I store it in my basement with the dehumidifer nearby it's perfect.

Well, it was a mixed bag in the end. At 6pm I was showing about 200-205 with my blue Thermapen throughout the cut once I peeled back the foil. The probes were going in mostly easily, but not really like butter. I was debating letting it go for another half hour but with 200-205 showing I didn't...

I'm more concerned with it being underdone than over. I've got about another half hour left before I have to leave home. I haven't probed it since it went into foil, but it's been in the foil at 330° for 90 minutes now, and I hadn't planned on checking for another 15 minutes or so.

Hi all, I had agreed to bring a brisket to a social gathering of my cigar club tonight around 7pm. I'd planned to go hot-and-fast from the outset, but due to some bad timing, I couldn't get the brisket on the smoker until 1:45pm this afternoon, about 2 hours after I'd originally hoped to get it...

Hi all, I have a small annoyance with my 2008 18" WSM. I have a Stoker that I only like to use for long overnight cooks; otherwise I prefer to use the smoker normally. After the cook is finished I'd like to smother the fire by closing off all the vents. The problem is, the fitting for the Stoker...