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Do you guys have any problems with an uneven burn of the charcoal? I always figured that if 1 vent was shut down, that area of the ring would not burn as well. So I always use all 3, and battle high temps quite often. It would be great if shutting down 1 or 2 vents totally wouldn't screw up the...

Nice looking, but not real practical. Only holds 2 racks! Also: "Bottom tray catches drip-outs while preventing flare-ups." Sounds to me like it's made for direct heat. Pass.

I think boiling it in it's water-tight container works well. Or use the double-boiler setup.

K, each time you make a vent adjustment, it can take an hour for the temps to even out and stabilize. Chances are this was the problem. Also, very small changes are usually all that's necessary for the desired temp. Try smaller changes, and allow a longer settling in period, and see what...

Here's a section where Chris discusses measuring temperature in the WSM. And like J. & Doug said, the probe needs to be insulated from the grate. Potatos are a common way, also explained in the above link.

Sounds like it probably was the wind; I know it's made things tough for me on several occasions. Even with a 3 sided shelter, you've still got wind rolling over the top and down creating a weird flow pattern. I don't know the solution. I'm guessing the deeper the sides are, the better. And...

Sounds like a great way to implement the idea.

Sounds good Matt! I think the pan you want is the Brinkman charcoal pan. I've been using sand in my Weber pan for a while now on the longer cooks, and really like it. You never have to worry about refilling. On shorter cooks - ribs, chicken, fish, etc - I'll fill it with water, knowing it will...

How's it going Matt? Bet that pork is smelling pretty good about now. I was up at 5:00am and you were no where to be seen. Actually, no one else was on the board!

LOL, glad you didn't blow up Cy; that would have been a MAJOR FLAY! Got about 2 pints of drippings headed your way...

WTG Dale, congrats!

Yep, that's a pretty common happening in larger cuts of meat. Patience pays off!

Got Smoke?

LIFE IS SHORT SMOKE HARD!

I think the final brisket we saw was a stunt-double.

This is my first seeing it. He's an idiot.

If you use garlic powder instead of granulated garlic, you will not have BRITU. Most likely just BRITC (Country).

If it was me (I'm not real experienced w/pp), I would pull and sauce it as usual, then store in Ziplocks. To reheat, you could just put the bags in a pot of almost boiling water on the stove. As for the ribs, I don't think the difference would be much at all (if any?). I'd do all 4!

I've never brined and they come out great (IMHO! ); I wouldn't worry about it.

Doug, sounds like you've got a great recipe on what it takes to cook a killer brisket! Congrats and good luck on the next one.