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the accessories alone are worth most of that; i pay $30 at walmart for a 2 pack of 11" rolls, and I'm sure jars are another couple bucks.

You're right - I edited my post. The reason it takes a while to get going is because you're losing most all your radiant heat, but you're right, there still is convection and conduction. Edit: Here is amazing website that explains the ways heat transfers, and has lots of easy to understand case...

Quite correct - that's a good point - the moisture trapped inside the foil can now cook through conduction as water does an amazing job conducting heat.

I'm not Dave either but Larry got away with it so I can too. For cooking purposes, you're putting foil on it because it is a much better heat conductor than air. So leaving an air gap inside kinda defeats the purpose. If it's closed up and loose you will still get some benefit of improved heat...

Brian thanks for the link. It was very encouraging.

In what way is it significant?

If temperature doesn't tell you the meat is done, what does it tell you? Can you say that the higher the internal temperature, the drier the meat will be? (In which case, that would explain why people like low and slow, as it lets you keep the meat "breaking down" on the fire for a long time...

I know with cooking things like chicken and steaks that the internal temp is crucial. A steak for example consistently gets less juicy as the internal temp rises. Same deal with chicken. Is this also the case with brisket? If so, why does everyone say to ignore the internal temp of brisket...

Great job on putting this all together. Sticky?

Oh my that looks amazing!

They are about 2.5lbs and are 1.5" thick. I've been determining them done at 1:15 per pound. I never thought to cook them more, that's interesting. I'm hoping for juicy slices.

It says on the package "chuck roast." It's what you would use for pot roast.

Brisket is too expensive for me for regular use, so I've been practicing on chuck rolls, hoping for a somewhat approximation. I usually cook at a pretty low heat (about 250-300) but they always seem to come out rather dry. Well, not so much dry, just not super juicy like I would have preferred...

Smoked a 2.5lb chuck roast today (250 for 3 hours then foiled at 350 for 1 hr) and it was fine but I wanted it so badly to be pullable. Running out of time I let it sit 30 min then sliced and packed it. I'm not serving it until friday night - is there anyway to keep cooking this thing until...

wow brian that's half the price walmart charges

It seems whenever i cook steaks, the edges of them always curve up and inwards so that when it's done it almost looks like a shallow bowl? Anyone ever get that or know why that happens/how to prevent it from happening? Thanks, Pinny

Paper towels? I'm just nervous about taking off too much marinade.

Foodsavers and the like do a great job and are super easy to use. you can get them (as well as off brand ones) at walmart. You just put the food in a bag and then stick the top in the machine - it will suck at the air out and then seal it. It is an amazing investment as stuff lasts so much...

I am such an idiot. I got a $50 beautiful 1st cut brisket and left it in the fridge a few days. Specifically, it came frozen (I can only get frozen kosher meat where I live) and I placed it into the "meat" drawer in my fridge. (This drawer is specifically made to keep meat fresh and I think it...

My wife made two really good pot roasts last week, one sweet and sour and one french onion. They both have about 2 cups of delicious leftover gravy that I would like to do something with. Any ideas? Thanks, Pinny