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You can boil meat in water until its as tough as shoe leather, and you can't get a wetter environment than that!! It is the juice and the rendering fat in the meat that gives it moisture. The whole reason for low and slow is to let the meat temp rise slowly. This renders the fat, but does not...

The biggest reason that the vents are closed more for a cook with sand is that water is not a heat sink, but a consumer of the heat. It takes over ten times more heat to change 212 water to 212 vapor than it takes to take 211 water to 212 water. What this means is that the water is like a...

I was with most of you about cooking temp until a few weeks ago. I always cooked my brisket to about 190 and my pork to 195 to 200. A few weeks ago I tried something new. I cooked with a pit temp of about 225, just like normal, but when the meat hit 160, I dropped the pit temp to 190. After a...

Wayne, I used to cook my brisket to a high internal temp like Peter, around 200. I recently tried a different approach that I learned about on this forum. The approach originated in the book by Charlie Knote, "Barbecueing and Sausage Making Secrts". Charlie talks about how fat and connective...

Keri, You need to read the post by Bill Hayes in the WSM modifications section. (Sorry, I don't know how to show the link here. somebody help!)It is a posting about the BBQ Guru. Next time I cook I am going to use the "ramp" feature that he talks about and see if the results are the same. I...

Ray, I just sliced up the brisket and pulled the pork. I have not seen meat like this. I am very happy with the results. The brisket wanted to fall apart and was hard to hold together to slice. The pork didn't need to be "pulled" just handled lightly, and it shredded itself! I never would have...

In the briskets that I have cooked in the past, the top has always had the most fat remaining in it. I always fest that this is what is used for "chopped" at all the restaurants. This stuff fell apart!! The only thing I could do is treat it like pulled pork! I couldn't slice it at all, I tried...

Well, it's time for an update. I put the brisket and pork on last night at about 10:00 pm. This was my first cook using the BBQGURU, and I set it at 225. It settled in quikly and I went to bed. I was hoping to get to the morning before the temp got to 160 (meat). I awoke at 3:00 to the alarm...

Wow! I am going to try that this weekend. I have a 9 pound brisket and an 8 pound boston butt. I will probalby start the WSM up late tonight if everything goes right. I think I will cook at 225 until the meat hits 160 and then drop to 195 or 200 until it hits 180. That should take quite a while...

So what you are saying is that it is not necessarily the final temp that renders the fat, but actually the time spent between 170 and 180? If that is true you should be able to really slow down the fire when the meat reaches about 165, and let it go real slow the rest of the way. I'm thinking of...

OK then, I don't think I have ever had that problem. I certainly haven't noticed any tastes like that and I never closed the exhaust vent any at all. Most of my cooks have been on a NB Bandera. The exhaust vent on that thing is like 4 or 5 inches square. I didn't even put the lid on the the...

OK guys, I'm gettin there. Brisket is spelled with an "e", not briskit with an "i". I'll get better, I promise. Royce Drive Safely

I certainly like the smoke ring so I will put my meat on cold from now on, and see if I can tell the difference. I usually get about a 1/4 inch or just a little less. Jim, you have mentioned the creosote before. How would I know if I was having this problem? I don't recognize any tastes that I...

I have always let it sit and come to room temp. I really don't have any reason other than I read it on forums like this. Why do some people recommend it? If you don't (Jim), then I feel sure that it is not necessary and I won't anymore. I just wonder why so many people do it. Is is just like me...

Thanks, I will do that. Where is the best place to buy the Maverick ET-73. I would like to buy form Amazon to help support this site, but I only see the ET-72. I already have that one. I would like the alarm on both high and low feature. Drive safely

I measured the pit temp at cooking grate level, and just beside the brisket. I have tried directly under the food before, but I think I get lower readings from the temp of the food. I have two Digital thermometers, one ET-72 and another that I do not know the brand of. I noticed after the cook...

Just sliced up the brisket and I must say it is one of my best. I do not taste any creosote, but I don't know if I would recognize it anyway. I did this cook with no water in the pan and my temps stayed real steady. It was at or below freezing last night and did not touch the thing after I got...

No Bob I am not an engineer, just an old car fixin guy. The principles of Change of State I learned in Air Conditioning. You know Jim I have not really thought about the possibility of restricting air so much that the quality of smoke goes south. My old smoker is a Bandera and I had to run so...

Chris, you are right with the anology that you used. "Change of State" consumes a tremendous omount of heat. For example, a British Thermal Unit, BTU, is the amount of heat needed to raise one pound of water one degree. Therefore, to raise one pound of water from 32 deg water to 212 deg water...