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Yes, but the only thing I think about is all the advice I'm getting about cooking the brisket longer to have it be more moist. Again, that seems counter-intuitive. If it's going to take that long, I'll probably start the fire around midnight and go to bed. The only thing is... won't 6-8 hours...

I'll try the foil... the brisket was on the bottom rack so I guess I just got kind of lazy. Testing the meat is going to require some practice. I am big on meat thermometers/temperature because I tend to be pretty exacting with how I cook meat. That's why I bought the wireless ones. Yes, I...

I opened it about once every two hours or so to check the meat and turn it a couple times. Not much. So I guess it depends on how you define "a lot."

That's what I did. I was just surprised it all went gray, which means it all got activated.

I opened it about once every two hours or so to check the meat and turn it a couple times. Not much. So I guess it depends on how you define "a lot."

Wow. It seems so counter-intuitive. Not sure how I'd have cooked it longer unless I'd started it the night before. I thought that maybe it was because I was using a smaller piece of meat... so many of the recipes called for 16# or 20# shoulders and briskets. I'm a newbie, so I'll certainly...

I had my first encounter with my new WSM to use this past Sunday. It was an interesting adventure, and I learned a lot. I didn’t keep a log, and got my lesson on that. What I’m sharing here is from memory. MEAT: 8-pound pork shoulder and a 5-pound choice beef brisket, both from Costco...

Hi there, everyone. Glad to be on this board. I received a new Weber Smokey Mountain 18" smoker from my wife for our 8th anniversary. Not a bad gal after 8 years! She got a nice ring out of it in exchange, so not a bad deal. I had occasion to cook on it this past Sunday and it was quite an...