Originally Posted by jonmhenderson
Places like Cooper's Old Time Pit in Llano fight the problem of too much fat dripping smoke (which can easily happen when you've got 40 briskets fat down on a pit directly over mesquite coals) with foil. They cook an hour fat down then an hour fat up at high temps then wrap an hold till needed. Seems to give just the right amount of that old time flavor. That's what I do as well when I'm cooking on my Llano style pit. Funny, i'd gotten away from that style the last few years, but I've done it more recently, having had a Argentie v grate grill built. Direct cooking over coals IS the original q and my first love.
I'd look forward to pictures of those cooks, too. (This from someone whose never contributed any himself.)