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My design is pictured below but the Coleman Party Stacker looks way simpler. That’s what I would go with. As long as the there is enough room between Anova's minimum water level and the cover, it should work. My pan sits above the water level. I cut 4 pieces of 4 inch PVC - just high enough to allow air under the pan yet still above the minimum water height. I drilled large through-holes to accommodate water circulation. I use a remote temp probe above the water line and found that a water temp of 160 yields an air temp of 150. So be careful that you set your system based on internal air temp to avoid going below the safe food temp of 140. The holding cooler is a game changer. All of my briskets have come out excellent and I attribute this to the long, warm, moist rest which breaks down all of the collagen and inter muscular connective in a way other resting methods cannot. That’s why Franklins, Goldies, etc. use this method via Alto Shamm holding ovens - same principles. So when the point probes like butter, and even if the flat is still slightly firm, I pull it, wrap it as described above, and get it into the cooler and let the long rest tenderize the flat without overdoing the point. It’s a fine line. And if the rest is 12, 15, 20 hrs, the bottom line is the brisket will be perfect when your guests arrive. No more embarrassing guessing games and it frees up the cooker the next day for pulled pork, ribs, etc. Now be cautious. This works great with Prime cuts. If using Choice or Select cuts, do not exceed 15hrs - the word is you will get a tough flat. So just be cognizant of your cut and the time spent in a holding oven.

when you buy beef bone marrow an all you get is bone and no marrow…

Smoked a Costco Prime Brisket using Goldie’s resting method. Came out great. Here’s the basics. 1. Worcestershire Binder 2. Light sprinkle of Garlic Salt and Lawery's Seasoning Salt 3. Rub 2 to 1/2 Pepper to Salt 4. Dry Brine over night 5. Harry Soo’s Weber Smokey Mt wood/charcoal setup. If you are not using this, you are missing out. 6. Inject the flat with beef tallow 7. 250 degrees. No cruching, No spritzing. Threw fat scraps on my perforated heat deflector. Rendered fat = incredible flavor profile. 8. Pulled when the point probed like butter and the flat was 195 9. Goldie’s - foil wrap twice. Be sure to put a dig scoop of tallow under the point. Into a foil pan, 1/2 cup of water, foil cover over the pan. 10. Put into my Igloo Sous Vide warming cooler at 160 degrees for 22 hours. Brevel Toaster oven works too. Aggressive trimming and a long controlled rest key to a perfect brisket evert time.

We certainly did miss hearing from you but have thought about you often.

@Bruce Pearson - glad to see you again! We've missed you!

Good job Bruce, looks yum and on those cold Calfornia days when it gets to 60 it tastes even better.

Hello everybody it’s been a long time! I bought the vermecular komado and made some minestrone soup in it using no water and it came out really good, also makes the best rice I’ve ever had! In the book it says cut the veggies into 1/4 in. Pieces for the minestrone soup but I cut mine into 1/2 in. And low and behold it does make its own liquid veggie soup. You can also steam fry veggies in it.

This is a heat shield for the 22" Beast.. It prevents the material dead center of the floor directly under the firebox from heating up and expanding (at high temps) which can actually make it rock a bit.. The center expands but the outside of the grill floor does not creating a high spot dead center. This plate prevents this from happening. As I always say, physics sets the rules!