New Backwoods Fatboy

[cajunjake1]

I picked up my Fatboy last weekend and fired it up for the first time on Saturday using my Guru to control the cooker at 220 degrees. For my trial run I cooked a brisket and two split whole chickens with water in the pan, full load of charcoal and split pecan wood. The brisket was cooked on the middle shelf and chicken at the top. When the cook was complete I was disappointed with the color and absence of the bark on the brisket. This is my question. Can I and how do you develop bark on larger cuts of meat cooking at this temperature with water in the pan? My next competition is early March and I need to figure this out. Any tips on preparation, cooking temps, water or no water for this new Backwoods owner would be appreciated.

[RickC]

How long did you cook your brisket? In your last hour you can crank up your temp to help with your bark or you can run a dry water pan and crank it up to about 350 and do your brisket. It will take a lot less time so monitor your meat temp closely.
This is a search for "dry water pan" search.php
Search for Old Dave's posts he has information about running at high temps with a dry water pan. It's very hard to run over 250 with water in the pan as the water boils at 212 and wants to maintain that temp. Have you ever put a paper cup with water in it in a fire and watch it. It will not burn the cup until the water boils off. It will burn around the edges, but not where there is water in the cup. Your BWS is like that if you have water in the pan and crank up the heat it just boils faster and faster trying to keep the temp down. If you have meat on the lower rack it will wash all the rub off it is boiling so hard.

[RickC]

Read these 2 topics started by Old Dave. Be sure to read part 1 first.
search.php?keywords=Interesting+Cook+%28Party%2FNo+Water%2FNew+Style+Charcoal%29+Part+1&terms=all&author=Old+Dave&sc=1&sf=all&sr=posts&sk=t&sd=d&st=0&ch=300&t=0&submit=Search

[cajunjake1]

Thanks Rick. SInce my first post I have had time to tinker with my new FATBOY. I find the upper racks provide the best chance of developing bark on my meats. To answer your question my 12 lb. brisket cooked a total of 12 hours. The main problem I believe was my rub. Also, I got impatient and pulled it of at an internal temp of 180 degrees which is about 10 to 12 degrees short of where I like to cook them. My 30 years of cooking experience told me better but I could not let my company wait any longer to eat. We were all starving! I appreciate your response. On March 2,2012 I will be competing in the St.Jude State BBQ Championship in Gonzales, LA. I have gotten a call in all three years I have competed. With the help and advice of the good people on the Backwoods forum I hope to have success again this year. I will update the Backwoods community with the outcome. You should see the cart I built for it. It's a breeze to move around. Oh by the way, my last practice for the upcoming BBQ cook-off season will take place in the infield of Daytona International Speedway. I'll be sure to take plenty of pics. Talk to you then.