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You are indeed lucky to have that structure. I'm an open, unroofed back porch... - - - Updated - - - Yea, think I"m going to bite the bullet and get it....thanks for your reply

Am tired of Ohio cold temps, wind and rain driving down my WSM 22 temps. Have messed around with homemade windscreens, frankly I'm too lazy to build a real-deal hinged plywood + bells and whistles setup that I would have to store. To make this problem go away am about to drop $130 on a BBQ Guru...

Thanks all for the advice Thanks for the key advice on resting the brisket, allowing to cool for 30" or so, before holding until serving. Also the practical slice as you serve, not ahead of time. :blackkettle:

Excellent suggestions, slicing at table...will do that next time. Love the vac sealing idea for leftovers, and then boiling water for reheat....and yes, love the jus in ice cube trays....Thanks!!

Love the idea of the steamer, I'm trying to save that crispy bark, and afraid the steam will soften it up....but the steamer warm up makes total sense to me. Thanks

Thanks, Excellent point, yes I did just that. By resting I'm guessing you mean open the foil/paper wrap, let the heat escape, then by holding you mean re-wrap it until ready to serve?

Just finished my first auto-temp controlled Brisket smoke on my WSM 22. Very happy with the results initially--beautiful bark, moist and fatty point end and first flat slices. ... My problem developed as the served, sliced brisket sat at table. Our first forkfuls were luscious....But we enjoyed...

Thanks, I"ve read up on the pink butcher paper, especially for briskets, and am sold on the concept. Can't wait to try it out, and ditch the plastic and foil! Just out of curiosity, generally when do you wrap your briskets during the smoke?

Yes, the moisture retention is great, I use it to wrap ribs if I"m smoking a day or more ahead of the feed, but to your point the trade off is the loss of the bark texture. Hence I refresh/crisp the ribs over grill or in broiler....But I"m newly converted to the magic of the pink butcher paper...

Thanks, BF, super helpful. I get the diff btw the "rest" and "hold" processes....I should clarify that as a rookie I've only wrapped and rested my ribs in the commercial food wrap....but clearly after reading your and other's experience, and checking out the Aaron Franklin's book (The Bible of...

Thanks, makes sense, the plastic does soften the bark. I’m guessing the pink butcher allows it to breathe and stay crispy?

Greetings, new guy here, question on my extended rests using commercial food wrap ("Saran Wrap") v. traditional foil. Commercial wrap can reheat up to 300*. I'm not worried about the effect of plastic on my food, having read up on it and thus far found no discernible taste. I do like what I...