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Yep, I did that too. I don't recall reading where people let it cool, then put back on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Haneman: When you foil, how much juice are you putting in with the baby backs? </div></BLOCKQUOTE>When I do mine like that I put about 1/4C in.

Thanks Kevin. Somewhere I've gotten myself confused. Since the flat had a flap with fat going through I thought it was a brisket vs a flat. I thought a flat wouldn't have that. It's clear I over cooked it before returning it to the cooker. As for the fat, it was so thick and nasty I...

That looks great! I should have cooked that!

I did a high heat brisket for the first time yesterday and it was dry. Man was that a disappointment. I wish I'd have taken pics because the smoke ring was great and the bark looked nice. But it was dry. Isn't that from overcooking? I also didn't trim enough fat because when it was finished...

Never foiled.

Very snazzy table and bin.

Correct or not, that's what I would do. Especially with fowl.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan C.: I have found if you remove the water pan you can get the temps much higher. </div></BLOCKQUOTE>I'd just remove the water from the pan to...

Was it good? It look good!

I know some you are going to have some crazy meals you've done, but since I haven't been doing it that long I have two. My first smoke was an overnighter with two butts. I'll remember it because it was so easy after reading all the stuff on this site. And it was good, real gooooood.... I'll...

Ummm, you aren't keeping that a secret, are you? I went here: Komodo Kamado and couldn't find prices or dealers. Where'd she get it?

The timeliness of this is great. I picked up a brisket yesterday.

I've been "nightcapping" since 9pm!

Ribs!!! Good ones, not slimy stinky old ones. Bryan, I gave you props in the Garbage Can, but I doubt you'd recognize what I made. A few days ago I saw a post on a simple finishing sauce of yours with butter and chicken stock. Well, I changed it and used it as a baste. I really wanted to...

I just spoke with a friend out there and he said that after 10 years, he has yet to find good BBQ. Good luck.

Sounds like it's going to be a successful cook.

My favorite ribs are dry. But so are my wings.

You're right. If it smells fine and looks fine, it should be eaten.