Meat ON!!
I use a water pan also. You can see it in the picture under the thin end of the brisket. Brisket is a little tricky, but boy is it worth it. I agree wrap in foil and let it set before cutting.
I also use a remote dual thermometer that allows me to monitor the cook box temperature and also the meat temperature from anywhere in the house. Saves me from having to hover around monitoring temps all day. Got it for like $30 at the hardware store.
I use a water pan also. You can see it in the picture under the thin end of the brisket. Brisket is a little tricky, but boy is it worth it. I agree wrap in foil and let it set before cutting.
I also use a remote dual thermometer that allows me to monitor the cook box temperature and also the meat temperature from anywhere in the house. Saves me from having to hover around monitoring temps all day. Got it for like $30 at the hardware store.
