Board dressing creates extra flavor on your cutting board. We love to do this with ribs, steaks, tri-tip, etc. It adds an amazing little punch to beef and lamb dishes that require slicing - Combine 6 tablespoons of olive oil, 2 tablespoons of finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground black pepper to taste.
Spread this mixture across your cutting board before you add the meat for slicing.
Box Temperature – Unless a recipes specifies differently, you want to maintain box temps of 225-250ish.
A great way to do this is to cut a potato in half, around the middle, and push a probe thermometer all the way through, so at least an inch
of the tip is exposed on the far side.
Place the potato, cut side down, in the box, making sure that the probe isn't touching anything. Run the thermometer wire under the nearest top-rail, and out of the box. The potato keeps the end of the probe from touching any of the surfaces, and accurately read the interior temp of the box.
Brisket - The difference between good brisket and amazing brisket is patience. Double wrap the finishing brisket in foil, wrap that in a towel, and let the whole thing rest in a closed cooler for 1-2 hours.
Then, once you've unwrapped it, allow it to sit and cool slightly for 15-20 minutes for slicing or pulling.