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Thanks Richard but, San Francisco is 40 miles away and with traffic, that can be a long trip. If I could find it locally in the Livermore/Pleasanton area i would try it out. Jack

Guys, I just got back from Costco in Livermore with a 9# Choice brisket at $3.89/#. They had a very large selection.

I have only used my built in temp indicator and as long as I log my cooks, I have no trouble getting to the desired results. Perhaps I'm not as fussy as others or maybe I'm not experienced enough to know the difference but, the meat sure taste very good

This is the kind of meal that I can't tell my Doctor about - LOOKS GREAT!

Gary, I've seen reviews of the Maverick on Amazon and it seems like a fair number of reviews indicate longevity or durability issues with the Maverick. I wouldn't mind getting one but, I don't want to waste my money on a "sensitive" product. What experiences do people have with the Maverick...

Michael, I was at Costco in Livermore on Tuesday and they had a nice selection of Choice Briskets in the bulk shrink wrap. I also bought a CAB (Certified Angus Beef) choice grade at Gene's in Pleasanton although it wasn't cheap at $6.50/pound. Jack

Thanks guys, and Ray I understand about the window of "done" being shorter and since I don't have a in-meat probe yet, the low and slow might be safer for me. I am retired and do have that extra time. I guess I will also try the HH with a brisket as a comparison without water in the pan.

If you can't wait for the brisket to slowly go through the stall (if your guests or family is waiting), you can foil wrap it at 160 and get to 200 in an hour of two.

OK, I get it as far as cooking convenience the HH option is much better but, is there any opinion where low and slow produces a better end product? I know opinions are going to be all over the place but, just wanted more information as I learn how to BBQ! Thanks for your reply's.

Tanner, I'm also new on here and have used my WSM three times now. I found out from folks on here that it's a lot easier to control the temperature if you catch it on the way up. I now start it with the three bottom vents open to 25% (with a full water pan) and the temperature settles pretty...

Good information and I'm glad that we like slightly overcooked chicken. We use the beer can technique with a stainless steel holder and cook it in our Weber kettle with coals off to both sides of the chicken. I always use oak wood chunks when cooking in my Weber Kettle. Since we always...

I agree with Garland, I just started using my WSM and I have notes from the three runs so far. I made notations every 15 minutes on the first three runs and I've learned a lot about the characteristics of the smoker.

Matt, I was actually thinking about using the briqs. in the chimney to start the lump thus avoiding any "off smell" from the briquettes while they are coming up to temperature.

J Hoke, Thanks for the link. I smoked my first brisket on my new WSM 18.5" smoker yesterday. I followed Harry Soo's recommendations to run a full load to burn out the manufacturing oils and then a load with beef short ribs to season the WSM. I cooked a 5.5# CAB flat that was in a cryopac when...

Does anybody use lump with briquettes as the starter with the Minion method?

Well, I am totally impressed with the WSM after cooking brisket yesterday. I had the brisket done 2 hours before the guests arrived since this was my first time using the WSM and used that time to cook the vegetables in the smoker and the temperature was still stable after 11 hours with no...

Update, I put the brisket on at 4:45am and it ran smooth @ 225. At 11:30 the internal temperature was 160 so, I foil wrapped and placed it back in the smoker. It looks great so far, can't wait for dinner!

Thanks people, I know I posted this question late last night and didn't get back here until after I started the brisket and hour ago. I went with the water pan this time but, I will try the clay stone idea next time. It will be interesting to compare the two methods.

I'm cooking a 6# brisket tomorrow on my 18.5" WSM and wondered if you folks would recommend using water in the pan? This is my first roast on my new Weber and I intend to smoke it slow for 6-8 hours and then foil wrap until it gets to 190-200 range.

How did your lid probe temperature compare to the Weber mounted temperature indicator? I should add that I just got my 18.5" WSM and after doing a dry run to burn out the oils, I'm doing some cheap beef ribs tonight to check temperatures before I commit to do my Brisket tomorrow.