Lookin' ain't cookin' are the words I live by. (Brisket is very, very forgiving if you go low and slow and just focus on the internal meat temperature. Mainta

Lookin' ain't cookin' are the words I live by. (Brisket is very, very forgiving if you go low and slow and just focus on the internal meat temperature. Maintain 225-250F with the smoker, don't worry about short spikes, focus mostly on the target temperature.) Turn once 50% into the cook (pounds * 1.5 hours), again at 75%. Spray apple juice. I learned a ton from the Virtual Weber Bullet forums. From the perspective of food hacking, the HN crowd would really love it--lots of overlap with the approach, even a lot of good "hardware" mods.