Recent content by WallyP

I used cooler and towels but it was messy and hard to clean. Plus the towels get nasty after a while and you need to throw them away. In my area it’s easy to find used Cambro from Craigslist or FB Marketplace. It’s usually from catering companies that go out of business. Got one for as cheap as...

Has anyone tried the “brisket boat” method instead of the butcher paper wrap? Supposedly the claim is that it allows the flat to simmer in its own juices, without interfering with the bark. I’m usually a BP wrapper @165 until 203, but willing to try anything to get my flats more tender.

Welcome from Orange County CA. I’m born in Boston and raised in Greenfield MA. Happy to meet you here.

I have the same problem on my offset. Flat cooks at a much different rate from the point. Have you considered actually cutting the flat from the point and cooking them separately? I’ve done this with my pastrami’s and find there might be 1-2 hours difference in cook times between the two cuts...

This is all excellent information and advice. I thank you all. I am concluding that I will NOT use a water pan (avoid evap cooling), continue to spritz every hour (I use diluted apple cider vinegar and liquid tallow), continue to BP wrap at the stall (165 degrees), and open the firebox door...

What about the rate at which the smoke travels over the meat? Does greater air flow cause more evaporation resulting in a drier brisket? I usually close my firebox damper butterfly down by 2/3. It keeps a lower temp but it also creates a strong draw of smoke over the meat. My last briskets were...

Sorry, I have another question. I actually need to hold for 24 hrs. I usually wrap in towels and then in a cooler. Can I hold it that long that way? Or is it better in an oven? I’m worried it might get too dried out in an oven?

Wow. Thanks for that info. Where did you order your smoker from, and how long is your wait? I ordered my Horizon in Jan and just received it a couple weeks ago. 9 month wait, but well worth it.

Thank you Norman. I’m born in MA and now live in So Cal. Happy to be here. Wally

Thank you Jim. Enjoy your Labor Day. Hope you can smoke some good stuff today.

Thank you for the welcome advice. Yes I will try spritzing with apple cider vinegar.

LOL.. thank you. Thankfully many of my neighbors are BBQ smokers too so they won’t complain. Plus I drive Tesla’s so that offsets the carbon footprint?

Yes I wrap at 165 in butcher paper. I’m doing a Labor Day smoke all day, then plan to hold at 140 in my oven until Tues evening - around 12 hours. Hope it doesn’t dry out. Maybe I should wrap in foil during the hold?

Thanks for the advice Keith. I’m keeping smoke stack open, and butterfly open only about 1/3. I agree airflow is key.

Thanks for the advice. My splits are about 12 inch by 2 -4. I’m only adding one split every 30 mins, and temps hover at 225. I think I’m getting it.