Successful smoked brisket?

Well, my ex-pat Texas friends thought the brisket had been imported from TX. But I thought it had a slight acrid taste. My wife thinks either my taste buds are screwy or I am too fussy. I am cooking on pecan. I also really struggled to maintain a consistent fire temperature. Required almost constant attention from beginning to end. What a long day!
What am I doing wrong? I tried to follow the book like it was telling me how to defuse a bomb. Just couldn’t get the knack of it. I am using a large Brinkman smoker.
Thanks,
Ken

Water pan or Mop?

SORRY FOR ASKING ANOTHER QUESTION, BUT DO YOU PREFER A WATER PAN INSIDE THE SMOKER, OR BASTING IT  WITH. VINEGAR . THANKS CHARLIE

Good BBQ book

I am a +25 year or better Certified BBQ Judge in Memphis. Your book is excellent and I did produce world class ribs first try.

Too much smoke

HEY BILL, HAVE A IMP. QUESTION I KNOW YOU KNOW. ONCE YOUR MEAT HAS BEEN SMOKED, HICKORY BY THE WAY,HOW DO YOU KEEP THE HEAT UP TO FINISH COOKING THE MEAT WITHOUT MAKING THE BUTT TO SMOKEY. MINE IS ALITTLE BITTER FROM TO MUCH SMOKE, BUT WHEN THTE HEAT GOES DOWN I PUT MORE WOOD ON THE FIRE AND IT STARTS SMOKING MORE. WHAT DO I DO. AND ALSO WHERE IS THE NEXT BBQ CONTEST I COULD ENTER TO GET SOME PRACTICE, I WOULD LOVE TO TALK TO YOU ABOUT THIS, EMAIL ME OR IF YOU HACVE TIME MY NO. IS 713-1514.   THANKS  SO MUCH  RANDY

Cleaning stainless

Stainless is a pain to clean.  Coated it, oven cleaner, SOS, Bartender Friend, all were used.  Must ba an easier way, any suggestons.  Thank you, owengm

List of Barbecue Contests

Can you send me a copy of when BBQ cookoffs are and where. Thanks for all newsletters.. James

Smoked cabbage

Hi Bill:

Have you ever tried “smoked cabbage”? If not, here is how I do it…

Take a head of cabbage and cut out around the core, like you would take the cap off of a pumpkin…then pour your favorite BBQ sauce in the center of the cabbage head (you can do this step the day before)…as the BBQ sauce sinks in, add more BBQ sauce as the BBQ will work its way into the cabbage (you can also do this step the day before)…as the cabbage is smoking, keep adding BBQ sauce to taste…when the cabbage is fork tender, its done. You may want to pass this along in your next news letter recipes. It’s a great side dish…

The other day, I made a pork butt that I injected with bourbon…the rub added a little extra sweetness and heat…I won’t go any further.

Carl

Paypal question

Hi Bill:

I’m interested in purchasing your book (paper version) and would like to know what paypal is and how it works…also, how would I pay by echeck and how do I access it.

Thanks
Carl

Turn-in boxes

Does your book have information about how to present the turned-in meat to the judges and/or what the judges are looking for?

I’ve done a few KCBS competitions now. I think we’ve produced decent food to turn in, but I’d like more information about how to get maximum points in presentations and to ensure we are turning in meat that is what the judge expected to see.

Thanks for the info.
- Matt

Question about the BBQ Guru

Bill,

Neat article about temperature sensing and control devices.  I see from your picture that you installed a 10 cfm Pit Viper in the end of your Charbroil Silver. A couple of questions:
    Is the 10 cfm model the proper size for that size smoker?

    Did you just remove the adjustable air damper plate and drill the hole for what appears to be stainless steel pipe?

    Did you tap the plate to the pipe thread size or did you weld in a half coupling?

I am thinking about ordering a GURU for a similar size old [heavy] off-set smoker made in New Brauffels [spelling??], Texas back in the mid to late 80s.  That is why I have all the knitty-gritty questions.

I enjoy your newsletters.

I look forward to your reply — No Hurry!

Thanks in advance for your replies.

Cheers,

Danny