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That Guy · 09-08-2003, 01:48 PM

I doubt that I'll make it to ACL fest more than just one day. That many people plus that many bands would make me go a little crazy, too.

The water in the pan is to steady the temperature, not steam the meat. If you like, you are able to adjust the vents (top on fully closed, bottom ones open) to steam. I had my top one fully open, and the bottom 3 each about 1/3 open for maximum smoke.

No searing of the meat. The whole "sealing in the juices" has turned out to be a joke from my latest experiments. Slow cooking is recommended for tough pieces of meat. Searing is for that tasty brown crust on a nice piece of loin, or a strip.

The brisket turned out as good as it could have been, without doing it in the oven, or wrapping it in aluminium foil, as people have been known to do. I guess I'll save you guys a little next time.

09-08-2003, 01:48 PM	#11
That Guy He who reads, sometimes writes. Join Date: Sep 2001 Location: at the keyboard Posts: 791	I doubt that I'll make it to ACL fest more than just one day. That many people plus that many bands would make me go a little crazy, too. The water in the pan is to steady the temperature, not steam the meat. If you like, you are able to adjust the vents (top on fully closed, bottom ones open) to steam. I had my top one fully open, and the bottom 3 each about 1/3 open for maximum smoke. No searing of the meat. The whole "sealing in the juices" has turned out to be a joke from my latest experiments. Slow cooking is recommended for tough pieces of meat. Searing is for that tasty brown crust on a nice piece of loin, or a strip. The brisket turned out as good as it could have been, without doing it in the oven, or wrapping it in aluminium foil, as people have been known to do. I guess I'll save you guys a little next time.