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I only trust the exhaust stream temp at the vent as well. It is the most consistant and isn't affected by the meat load. The difference will narrow between the 2 late in the cook. No need to cook less than 250 unless it is a insanely marbled (high dollar) brisket. Your meat temp is normal, it...

Great job! You were in good hands yesterday! Study Kevin's last post

Absolute best cart idea ever!

Here is what you should do: cut the rack in half, do one as you say at the 3hr mark for 1hr. Do not foil the other at all, simply remove when tender as Kevin noted. I want you to check for tender with a pick or probe at the 2hr mark so you will have a feel for what tender isn't for later testing...

There is one in Hattisburg but haven't checked there yet, I get RO @ Walmart for $6.39. Getting ready to order a palet of Ozark Oak though. Dave, I still use water sometimes if timing applies. I will tell you though if using a foiled empty pan, shut your vents to where you know they like to be...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So stretching out the stall is BS altogher? </div></BLOCKQUOTE> In my opinion yes, as long as you are cooking less than 300. I have tried many above that and only get soso...

Lew, I don't believe the meats are different with today's commercially rasied animals. What I see is different approaches to the same meats. If you do the exact same thing as far as temps from start to finish there is no difference from one butt to another (or any other large bbq cuts). Dave...

Agree with KK. If you can only find flats, don't trim if it has a fat cap, it works good as a heat barrier and do it cap down. Even if you go low n slow use foil at 160ish internal to even the brisket doneness out! Butts can be labeled lots of diff stuff, however a Picnic is the leg portion.

I agree Dave, when holding butts or briskets I usually pull right before tender or if already tender I will tent for 10-20 min before holding. Although I have learned the higher the cook temp the higher the internal temp is when tender.

In my opinion the stick therms with the clip is easier to use and won't impede air flow. Or a digital remote as well.

You will have to call Weber to order that one, it isn't listed on their site.

I haven't Josh, I did think about it though. However I know that in the 1st half of the cook it is 40-50 low and the 2nd half it is 20-30 low. I use it as a reference point like glancing at it through the window or walking by. I'm not a temp watcher per-se. I have come to learn that 25-75 deg...

All 3 grates have 4 points, top and bottom are factory and the middle is setting on 4 stainless screws.

Josh is right, I just posted one of the links he is talking about in this thread: http://tvwbb.com/eve/forums/a/...0069052/m/5421064126

Works great! See here: http://tvwbb.com/showthread.php?25692-Higher-temp-control

Here are mine: http://tvwbb.com/eve/forums/a/...80069052/m/470107135 http://img708.imageshack.us/g/img00095u.jpg/

Yes you are for sure cooking hotter than what your gauge is reading. As Bob noted, lower your temp. I would go 200-220. Check your temp at the top vent with another thermo.

Water is a safe bet however I would start with no more than 15 if your not using water and don't worry over rushing it to 200-225 before you start choking it down. If you leave all the vents 100% open until 200ish you will have a bed of HOT coals, I usually leave them open for 20-30min then cut...

In the top vent stream for me. It is the most consistant and takes lots of variables out of play.

Cullen, Sounds like it was a thin packer to me. I have learned thickness is key on timing not weight. That applies to all diff kinds of meats. Butts are so consistant in thickness that they are easier to time. Kyle, prob too late now but you could of lowered the cooking temp to 190-210 and...