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Personally, since Weber is very good to original owners, I wouldn't pay more than $200 for it, unless it had some good aftermarket mods like the CB door or Unknown BBQ dome hinge.

Marc, do you put much sugar in your brine?

Peter, I get the needing rest before a party bit, and timing cooks can sometimes be a pain. I don't cook too many briskets, so I'll defer to some of the others that also take better notes. If I recall though, I think my last one was done in around nine or ten hours at my preferred medium and...

Brisket cooked at 250 in 6-8 hrs? That's not gonna happen. Personally, I'd go ahead and use the ATC to get 275*-ish and keep things going, but not let the cooker get over 300 and start to singe the paper. I'd also move your cook start earlier by at least an hour so you can hold it a little longer.

I concur on every point. Peter, one other thing I was thinking when going back and reading this thread was that IMHO it's not a good idea to stoke the pit so high with water in the pan. Boiling the pan makes for an "off" smoke flavor, with whatever is around the outside of the grate being...

Sounds like a good plan to me. I was pretty happy with my last two briskets, which were choice packers around 15lbs or so and cooked on my 22" wsm without water in the pan, 250-300 or so and wrapped with butcher paper some time mid cook when the color looked good. I'm hoping for more moisture...

Donna, thanks for the reply. Yes, smoke rings have never been an issue for me here in fairly humid middle TN, whether cooking on a UDS, stick-burner, or WSM. Cold meat that's moist from the rub being applied ahead of time has always worked for me; no mopping or spritzing necessary. Thanks for...

Peter, I honestly think you're just not cooking enough, both in time and temp. I'm a big fan of water in the pan. I use it all the time for ribs. However, for brisket, I'm much in favor of cooking at 275+ and wrapping at some point in the cook. Since your issues are tenderness and dryness, I'd...

Donna, I read of your affinity for stickburners in one of your well written articles on Harry's site. Any tips for getting a more robust wood smoke flavor on pork butts or briskets with the wsm? I read a post on a forum where a guy liked to first smoke them a while on his stickburner, but only...

I love a buttermilk brown sugar brine for smoked chicken, but I don't think I'd mess with it if grilling or smoking at higher temps, though.

Weber brushes are indeed thicker, and I've had zero issues with bristles left on the grate. Doesn't hurt to inspect the grates and replace the brushes ever so often, though.

I've heard that as well, although I've heard that a fattier cold piece of meat is stiffer than a cold leaner one. Maybe that applies more to pork butts, though. ??

Been there, done that, but we've all had disappointing cooks. IMHO, enhanced ribs, especially highly enhanced ribs such as Smithfield, are kind of nasty, whether you end up with too much salt in the rub or not.

It's a tool, and if we're talking about smoking with the wsm, water pan ribs, no foil. Brisket, butcher paper. For dry pan butts I'll foil one if it looks like it might be stubborn or not cooking evenly, or if the bark looks like it needs it.

Gotcha. John's right. For instance, if using a log burning smoker, one of the reasons for wrapping or tenting meat is to stop it for taking on any more smoke. However, although smoke ring development and smoke adsorption are two different things, relatively cool and moist meat will adsorb smoke...

I don't quite understand your post when it comes to "..smoke until internal temp reaches 140*". What are you gonna do then?

My wife and I took a little trip to visit family at my parents down in MS, but regarding the food.....sorry, you'll have to use your imagination. I was too busy to take but one pic. Just sharing in case some might take something away. My sisters, aunts, and cousin helped with side dishes and...

I've made two. Drum are great for ribs and chicken, cook very efficiently, but rust out and at least for my tastes, are too closed an environment for all the fat in the fire smoke that comes from a lot of pork butt or brisket. To be honest though, I never tried hanging the meat on hooks.

I concur on your foiling method for the offset, but on the wsm I usually just smoke with water in the pan till they're tender.

Always...at least to me, the one doing the smoking. Ribs...just depends on how hungry I am.