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I've cooked many using the foiling method from this site and all of them have turned out good, I've done one brisket cook using butcher paper it turned out good too but it wasn't like "Wow" this the best brisket I've ever cooked, my question is how many HH foilers have used BP and not gone back...

Well, on short notice a friend wants me to cook some loin backs, he's picking up about 20lbs or so, i have a 18.5 cooker I've used the weber rib rack for 5 racks of spares trimmed on the top grate, I have not had to use the bottom grate to cook with because I only cook for myself and hand full...

I'm cooking a 8lb bone in butt HH. 4hrs now at around 300 degrees I've usually foiled at this point and tossed in the oven to finish, can I let it ride in the wsm at those temps and not foil and have a good result? It's at 168 internal temp now just curious.

Ok, I'm heading out town to see my parents, I'm taking some Tri Tip to cook on saturday. tri tip is not popular in these parts but can be had before it's either ground up in burger or used in kabobs. I've only cooked tri one time on a kettle after doing ribs, Dad has a Weber gas grill, should I...