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Duraflame briquets I liked a lot but in the end they were willing to give it to me but I had to pay shipping and now days that makes it too expensive. Jim

Everything seems to turn out MM when I cook, I need to get a life. LOL Jim

Dave The longer the cook the more of a problem closing down the top vent will manifest it's self. I really don't worry about pit temps as long as they are in the range I'm looking for 200 to 265 is the norm. You may want to start with less lit charcoal and close the bottom vents down earlier...

Branon 5 to 6 hours is still the time but there are two things to consider. If pit temp are too low you can get a tough hide feel to the outside meat (the reason comp teams use veriations of 3-2-1). If you cook too high a pit temp you can char the outside before all the conective tissue reaks...

Weedburner mode for me. Jim

It doesn't matter, learn to use the the difference in grate temps to your avantage. I cook on a large Klose mobile pit a lot, depending where you are in the pit you can get as much as 30 degrees difference. You learn that is good not a bad thing. Jim

Two things might explain your situation, one, in a smoker you are moving air throught the cooker and can have a drying effect. Two and most likely what is the internal temp you are pulling the chichens off the cooker. Breast meats is done and moist at 160 internal where the dark meats needs a...

Steve As stated when starting put the brisket on right away and let the cooker come to temp naturally, it doesn't really matter how long it takes. When you baste and turn a brisket as often as you were you prolong the cook and there is no good reason to do it, you are dumping heat and...

ED Here is one smokingandlovingit smoking and loving it Jim

With pork fresh is better, bright color is a good sign. You will also find that you will like one producer over another. Jim

Dennis Not a problem, you can either use cook with a dry waterpan or no pan. Jim

In my case I charge 4 times my costs, that includes meat, rubs, fuel, sauce, everything it takes to pull it off. The low end on my menu is $18.95 (butt, chicken, three side, deserts, plates and flat ware) and we go up from there depending on the menu. We will match fine wines to menu if...

Jeff It looks like you over trimmed the brisket or at least much more than I would. I remove almost no fat (some of the hard fat that you find will be trimmed off). Cook fat side down and let the fat protect the brisket from drying out. When slicing slice across the grain in the flat. Looks...

The weather plays a role in the equation but normally I will start with a full ring of charcoal. If the weather is real windy you may need to add more charcoal late in the cook. Jim

200 plus more about feel, test with fork for tender. Will render more fat also. Jim

Kevin Pull the brisket off at 190 internal and place in the cooler, you will find you won't have the pot roast texture normally more moisture. Many will sperate point from flat at this time and let it cook a little longer. Jim

Jeff That recipe is one we came up with in 1998, Worked well, have made some changes to it over the years. Good luck with the cook. Jim

Who is debating fat side up or down? I haven't heard of that! LOL Jim

Chance are the bitter flavor came within the first 8 1/2 hours not after adding additional coals to the fire. There is not enough info in Patrick's post to know. If the coals were damp from the beginning incomplete combustion was a problem early in the cook. Jim

I'm with Bryan I wrap the meat and place it in the cooler. One of the things to consider if the meat is very close to your desired finish temperature placing it in a dry cooler that has been heated the meat will continue to cook and you can over shoot your desired finish temperature by quite a...