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Thanks, Doug D., for the link to the page in this site explaining the ater pan use. To be frank, this site is so rich with content I hadn't run across that page as yet, despite several hours combing through it!

I was thinking a little bit about the "food science" of BBQ, and trying to sort out the purpose of the water pan in the WSM. I came up with the following thoughts: 1) It's there for temperature control. Hard to get the WSM to 400 and keep it there if it's got a whack of water in it that takes...

Craig, two butchers swore I got the point and not the flat, the cryovac package was labeled "brisket point", and the picturs on the WSM site tell me that's what I got. It was triangular, 5+" thick on one end and tapered to less than an inch on the other. There was also no real layer of fat...

I had my first WSM experience this weekend -- a steallar success -- after having a class from Ron Shewchuk, Canada's BBQ champ. I have some questions & observations for the forum. 1) I ordered two whole, untrimmed briskets of 10-12 lbs from my local butcher, and what I got was two 8 lb brisket...