Tec question for the pros

[smoker71]

I've been using foil about midway to keep anything I smoke moist, then open that up about the last hour. My Idea is hard to explain but has anyone try'd building a H2O container that when it boiles you direct the steam towards the meat? I put a big pan under the meat but it barely steams. I am a backyard'r with only a few years under my belt. So this may be a redunt question. But I'd rather drink a few beers than take hot meat off the Q to wrap in foil (Oh and utimately burn myself everytime). So the directing of the steam idea has been brew'n for a while but rather than reinventing the wheel I thought I'd ask the pros if there is anything already out there. Oh I have an OK JOE's vertical and I set the pot of water on the vent that connects to the offset fire box.( hope that makes sense)
The other Idea was to put beer in the pot because of its lower boiling point. But what a waste of good beer, I have a hard time w/ that one. Anyway any tips are appreciated. If I have to use foil I will continue to do so, nobody has complained thus far about my Q'n but I'd like to loose that step.
Thanks in advance. This is a great site.

[Norcoredneck]

I don't see where moistness is a problem. What type of meat are you talkig about? Also some have been putting meat in foil pans, ala kickass bbq.

[jestridge]

I dont use moisture but i did have an ideal how to put moisture in the cooking chamber. Build a small water tank and put it in fire box run a pipe
the full length of the cooking chamber with small
holes in it But be sure not allow pressure to build up in tank unless it is aws inspect tank or u might get kill

[BBQ Enthusiast]

u might get kill
well hell if thats all a person has to worry about:eek::lol::lol:

[smoker71]

Thanks all, the pipe idea is exactly what I was going to try with plenty of holes to allow for the pressure. But direct it right under the meat.The meat I was talking about was brisket. It is either perfect or too done and Dried out. I was just thinking moisture would allow for more of a forgiving time and temp. Foil seems to work I just wanted to put them on and leave them. I'm cooking them at 225 to to 245. The longer the better. I guess I'm just lazy and don't wan to foil them. I need to get out and check out some competitions and see how the right way to do it is. I may be close just missing somthing simple. Fatties and ABT's have gone over very good. So has chicken and ribs. Butt has been good too. Brisket is the one I can't be consistant at. I've got some Rib eyes on now so gotta run. Thanks again for the advice.

[Rookie'48]

Brisket is the one I can't be consistant at.

Many times I have heard (&said) "Brisket will break your heart" :rolleyes:. Are you trimming the fat cap? Is this a "packer" or a trimmed flat? A lot of folks will grab the trimmed flat thinking "Why should I pay for all that fat?" The main problem is that they have cut off all of the fat cap and the flat is pretty lean. That's where you get a bunch of dry briskets.
If its a trimmed flat I always inject, mist frequently and foil at 170* or they will dry out. YMMV

[smoker71]

Thanks Rookie I'll try injecting it. I'll be more careful picking out the next brisket too.

[Barbarian]

I think most on this site would prefer to sit and drink a beer or bourbon or wine then foil, but which is more important a beer, which you can have most anytime and a moist bit of Q for dinner?

And for burning yourself, go to www.galeton.com and find some heat resistant gloves. I just put em on and pick up the meat. And they are easy to clean. I got the #6514.

Oh, that might take up one beer's worth of time.

[Arlin_MacRae]

Interesting idea you got there. Good luck and let us know how it comes out!