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Just to toss in another perspective, I prefer to smoke my chicken with mesquite for about 5 hours at 250...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler: As far as the setup/time being the same for a short or long smoke, I find that maintaining a temp of 250 for more than 5-6 hours is a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler: I have no problem with a 5-6 hour smoke, but I'm not inclined to go 10-12 hours... </div></BLOCKQUOTE> I was wondering about this...

The water is there to keep your temps down and moderate temperature spikes. It did that just fine - but the fact that the water boiled off so fast indicates your coals are much hotter then they need to be. This example is mostly conceptual, but if the coals are running at 700 degrees the water...

The Texan in me shudders to think of a fellow Texan adding apple juice to a brisket

Yeah - I put two pieces of foil on the bottom rack - one on each side where the brisket's length extends beyond the edge of the waterpan.

Thanks everyone for your replies. I would think the briskets I buy are Choice - I buy my meat from HEB and have had great results with every other cut of meat I have ever purchased from them. I trim them fairly aggressively - perhaps more then Chris's pics here show. I figure that the pork on...

I have been smoking mostly brisket and butts for two years now - and have enjoyed everything that has come off my smoker. However, I do find that when it comes to brisket, my wife and myself strongly prefer the point over the flat. This seems to be counter to the general consensus among the...

When I do chuck, I don't slice it thin. I cube it - comes out great.

I have found using foil to be too wasteful for my taste. My parents got me two oval roasting pans with lids for Christmas - after the meat comes off the smoker, it goes into the roasting pans and into a cool oven to rest. A bit more expensive up front but I don't end up throwing away so much...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe McManus: Not discounting the basting effect, but another factor probably was just a different butt. </div></BLOCKQUOTE> I was just about to say the...

Same thing happened to me - I started an all-night smoke and woke up to rain just starting to come down. I quickly cleaned an old garbage can lid and grabbed a shower curtian: http://pages.sbcglobal.net/jeff.schmidt/smoke3/IMG_1660.JPG Jeff

I'm partial to Rudy's, myself. I keep a running supply of Rudy's sause - I use it on my brisket and pork. Jeff

Paul - I *thought* I smelled brisket cooking down the street What part of Round Rock are you in? I live out Gattis School Road...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Or, tonight's dinner: Sliced brisket with a tangle of crisp julienned potato, green pea-green peppercorn puree, carrot steamed with onion...

I am very happy with mine - but I do recommend putting a 6.5 inch antenna on it. As far as I know, the ET-73 is the only single remote thermometer that you can program a low grate temp alarm, high grate temp alarm, and high temp meat alarm. Well worth the minor trouble it is to install that...

I never marinade, spray, or foil my briskets while they are cooking, and I think they come out OK. My first brisket ever, I took it to 185 and then took it off, foiled, and into a cooler for a couple of hours. I thought it was a tad dry - I figured every thermometer is different so 185 was a...

I usually do a minion method with LOTS of meat (30-35 lbs) and cold water in a Brinkman pan. It is not unusual for the temps to take 3 hours to climb - so long as I have a 70-100 degree difference between the meat and the smoker, I am happy. I have gotten enough experience now to know that...

How hot did it burn last time? Having more meat in the smoker will help bring the temps down - I usually cook with 30-35 pounds of meat in there and have a hard time getting temps up for the first several hours. If you have to, you can add cool water or ice to the water pan, too...but that...

I put the 30 gallon bag OVER the cover - keeps the water off the cover, too. I hold it down with a bungee cord.