Hi all, First post here so hopefully I am posting this in the right place. I've been doing the low and slow for a year or more now. I enjoy it and generally the food comes out nice (imo) however I can never get that really moist\pull effect you see on the TV shows or in restaurants and I am not sure why. I have read up in a few books and looked online and I believe I am following them how they do it but never comes out the same. I'll give 2 examples of how I have cooked in the past. Also my smoker is a Fornetto 18" Basso Bullet Smoker - Coals at the bottom \ water pan above it \ 2 racks on top. 1st: Pork Ribs In preparation I trim the fat, remove the membrane. I put on my rub and let it rest overnight (or I do it in the morning and let it rest for 4 hours or so). I use heat beads BBQ briquettes, get the temp to around 107c/225f Put on my ribs, bone side down and cook for 60 - 90 minutes (usually 90). I spritz it once or twice with apple juice Around that time I try the toothpick test and it seems to go in easily. After 90 minutes, I will either wrap them (2 or 3 times) in Aluminium foil or I will put in a mixture of brown sugar, melted butter and honey and place the ribs on top of that and triple wrap in al-foil and cook for another 90 minutes. After that, I take them off and inside and remove the foil but they come out like a normal cooked rib rather than being moist/soft and the bone isnt able to be pulled out on it's own. 2nd example: I did a Brisket on the weekend. It wasn't a big one so I am wondering if this may be part of the problem. Anyway, left the fat cap on (it wasn't thick) and prepared it with Worcestershire sauce and a rub. Sit overnight. Prepared my smoker @ 107/225 - it did fluctuate a little between 225 - 250 but not much I don't think, put the meat in fat side down and cooked for 5 hours. After I tested the temp, getting it close to 165f degrees. Then I wrapped in it baking paper - I've never used baking paper before, usually use al-foil - and cooked for another 5 hours and it was about 190f when I took it off. I let it rest for 30 minutes - this is something I am not sure if I need to do or not (or longer) and then cut into it. It looked like a well done steak (it wasn't tough to eat but needed a knife to cut into it). It was a little juicy near the fat cap but not moist at all. The 2 above are based on some books I've followed - most of them seem to say the same temps/time anyway - but doesn't come out the same. Does anyone have any suggestions or see anything obvious I am doing wrong? Any youtube videos I should check out maybe? One idea that I've come across is putting some liquid in the alfoil when I wrap it? Does anyone do this/recommend it and if so, how much generally should I put in? I tried to make this as detailed as possible in an attempt to gain some advice. Thanks.