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Think of it this way; every piece of meat you cook came from a different animal. You won't know how it was raised or how old it was or if there are other factors that will affect its tenderness. Remembering Donna's analogy of feeling like peanut butter will serve you much better than a temperature.

What grade was the brisket? The flat naturally has less internal fat than the point especially if you used a lower grade beef. That's why the big boys like to cook Waygu for competition, lots of internal fat. I have pretty good luck with Prime grade and sometimes choice can have good marbling...

I don't have a gas burner, but I have deep fried on a Cookshack pellet grill. It was just a matter of adjusting the heat to get the oil to 350°, if I remember right I had the grill set around 400° to accomplish that. A gas grill should work about the same.

I do baked beans in a DO in the WSM often. Even better when I have a ham or some ribs on the top rack to add some drippings.

Did you have water in the pan? I'm guessing the bark was not dry when you foiled. In my experience once the bark is dry, or set, it usually won't go mushy again.

I saw a post on FaceBook today that showed the box on the right side of the grill in the teaser that's out and speculated that it is a pellet grill. However, our local BBQ store posted that they can say that it IS NOT a pellet grill. The lid sure looks like a Kamado style

I use a folding camp shovel. I can get most of the way across on my 22", about to the middle on my 18", it's too big to go through the opening of my 14"

And if you're like me you have a bunch of AC power cords lying around and this is a simple way to run your PartyQ on AC power: http://tvwbb.com/showthread.php?47825-PartyQ-AC-adapter-mod-for-less-than-10-bucks

I use a Party Q on my 18" most of the time. I do have an Auber Instruments and it works well, and has the advantage of having its own alarms.

you're making me want to have oatmeal at our next competition........ :cool:

Don't forget something to light the charcoal with! With practice you can make almost anything in your kettle that you can make on a stove top or in an oven.

Yep, the WSM is a whole different animal than the ECB but that's where I started too Try without water in the pan to get higher temps, I haven't used water for several years Half a bag should last several hours, so not sure what happened there Other than competition thighs, I pull the skin off...

Convert it to 110v, they eat batteries in cold weather. http://tvwbb.com/showthread.php?47825-PartyQ-AC-adapter-mod-for-less-than-10-bucks

The psychological profile is called: wait for it........... Man :D

Only tried boneless a couple times, judges didn't like them at all. Same rub, sauce etc. as usual so the bone was the only thing different.

Any rules? Some don't allow desserts. Seafood usually does well, the last one we did was won by pork sliders.

http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&hvadid=3482224336&index=aps&keywords=kettle%20pizza&linkCode=ur2&ref=pd_sl_8fah7sjf8y_e&tag=tvwb-20&linkId=PJ4MXXGTBM2OEDJG?tag=TVWB-20

Just do it :wsm: It might add a little more time but no biggie.

It's been my experience that juices dripping on the coals of the mini will really drop the temp and have had better luck keeping higher temps with the drip pan in.

Pull your Wagyu at 185° internal or it will be overcooked. With all the marbling I think it will cook faster than the average brisket. FTC (Foil, Towel, Cooler) should keep it hot enough you'll have trouble holding it with bare hands after 4 hours. From Paradise Lockers: There are a few...