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Another possibility is that the end of the point that you didn't like was indeed overcooked to make it so hard. The "cool" area provided by the water pan doesn't extend all the way to the end of the grate. The outer inch or so of the cooking area is in fact exposed to higher temperatures than...

17 hours is a long time but not outside the realm of possibility. It's hard to believe that the point was dried out before the flat finished cooking, since brisket points contain so much more fat than the flats. Can you give us some more information about your process? Temps, fat up/down, water...

The reason the relationship is nonlinear is that BBQ is cooked not by "temp" alone but by "time at temp" so at the end of the day you need to give the meat time to break down its internal structures to become tender. That happens faster at higher temps but it still takes some time.

I really like the 22" expandable hanging rack for my 22" WSM but you may want to wait a while to see if you feel like you would use it.

you can keep a spray bottle of water on hand to quickly extinguish flareups, too.

You may need to clean your grill.

All those backbones will make some great stock if you trim the quarters. That's a super price.

This and move fast you're not the only one shopping webers in your town I almost guarantee it.

Cool post. Are those beers open? I like it. Beef tounge for tacos is so great especially if you can crisp it up on a griddle or comal right before service. Yum! Yours looks very tasty.

This project was just made for PID control. Nice move.

I used some autozone red engine paint to touch up an old chipped red kettle I picked up and it has discolored over time however you probably won't be running your WSM at the same 500+F temperatures as I run the kettle sometimes.

Kris Remember BBQ doesn't have to be perfect. Having the flexibility to substitute a 12" clay saucer for a 14" clay saucer in a pinch is an apt metaphor for rolling with the punches as you learn to use this cooker. Have a beer, and smell the smoke :)

Put the sand in, foil the whole thing in 3 layers of heavy duty foil. Bottom of the pan coverage doesn't have to be perfect. Cleanup takes only peeling off the top layer, usually won't require removal of the 2nd layer, and will basically never require removal of the third layer if you replace...

with that said, I like playing around with sour fruit flavors tamarind, pomegranate molassess, amchoor powder to name a few

I hate this question. "what did you put in this to make it take so good?" foresight, planning, effort, experience, and execution. Stop looking for the easy answers. :george:

2-3x per year the big box stores will do 2-20 or 2-18.6 (the new size) bags for $9 or $10. Labor day, memorial day, July 4 more or less

I put it on the top. But I also have been known to flip my sandwiches between bites. Try it!

Deals on Craigslist for webers that I consider "awesome" usually last under 4 hours in this city, I assume there's lots of people like me looking every day. Greg, thanks for the informative post.

Get a thermapen, you'll stop having problems with your digital therms. And if it ever breaks their warranty CS is excellent. Edit: make sure you get a red one as they are faster.

oh man, that thing is sweet!