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I have been experimenting with a pan of water on the bottom smoker rack and the meat above it on the top rack. This does seem to keep the meat moist, but I think maybe it reduces smoke flavor. I can imagine that the steam does carry the smoke away before it hits the meat. Is this a known...

I have never trimmed a brisket before. Based on the videos I've watched, the layer of internal fat on this one seems very large. Should I leave it, or trim a slice out from the middle of the fat? Is the brisket going to cook ok with a three inch internal fat layer? I will smoke it on a...

I got a Traeger Pro 34 and did an overnight pork butt at 225 last night. I checked at 11 hours and the meat probe claimed 160. At 15 hours it claimed 175. At 17 hours it claimed 190, but the meat was still tough. I checked with a third party meat probe and it tells me 160. Is my smoker...