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Message: [QUOTE="Husky25, post: 4289243, member: 2839"] I tend to prepare cuts of lesser weights, if only due to time. Rare is the weekend, particularly in the Spring or Fall (kid's sports and other activities), where I can find 18 hours AND a worthy whole packer (i.e. from a quality butcher). Besides it doesn't exactly fit too well in an upright unit. On the other hand, I've done numerous Boston butts, whole chicken (my kids' favorite), turkey (whole and parted), brisket (flat separated from the point and vice versa), smaller chuck roasts, and however many racks of various ribs. Over the last few years, I've come to realize that there are no rules, except for temperature, when it comes to backyard smoking. There is nothing that says you must use a stick burner to completion, because of what you read in a book or see on TV. None of Myron Mixon, Aaron Franklin, or Johnny Trigg are eating your food, so who cares what their "idea of what real barbeque is all about?" You do not need to please them. To that end, I have no problem using the kitchen oven when it comes time to wrap my meat. Besides, smoke doesn't penetrate either foil or butcher paper particularly well, so you are about done with that feature once the internal temp reaches the 160 level. Steal some techniques, but develop your own style. Second, to maintain internal moisture and prevent dryness, 1) use a liquid injection during prep, 2) liquid in the water pan during the cook, 3) a spritzer after the meat reaches a certain level of doneness, and 4) add extra fat (butter) to the butcher paper upon wrapping. Some people use sand or brick as a heat sink but I tend to think those methods pull moisture from the meat. [/QUOTE]

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