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And that, Ajax, is what it's all about!

Good job :)

Please feel free to call me Darren :)

Sorry 'bout that.....

Brisket.... any meat, when heated, will hit a point that the meat starts to sweat. This causes some evaporative cooling, much like you and I, when sweating. In a brisket,...

Just checking in, alt,

Cooked any briskets lately? How's it going?

Also, found this interesting article on beer can chicken..... food for thought :D

http://www.amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

I tend to insert my probe in the thicker part of the brisket. My goal is 203 internal, and yes, the flat will get there a little sooner, but not enough for me to worry about it.

I just smoked a...

What Jim said.... nailed it.

And tell us how it comes out!

I suppose (staying neutral, down the middle) that if one were to use chips, one could simply increase the amount of chips to account for the said chunks?

I haven't, but just thinking about it, that might be a great new twist on artichoke dip! What a great idea :)

This may be a rarity, if not a first. You answered your own question!

Well done, wg5! :D

Bigwalleye,

I never foiled until I learned the process here, on this forum.

I normally do not foil, and have found that 225 for 6+ hours does just fine. My brother in law will put in a lot of...

Classic!!!!! Thanks for the warning :)

A friend smoked a fresh brisket, straight from the butcher. An 8 lb brisket, which we thought would take at least 12 hours.... Only took 9 hours to hit 205 internal.

My question, or possible...

Does anyone have experience using the jerky drier that ST sells??? I'm curious to hear how it works. If not, what time and temp are y'all using?

Tomh,

It sure sounds like everything is operating as it should. Most of the forum members cook by temp, which is exactly what you did. I have also had the experience where the meat takes a little...

Thanks, everyone, for sharing! We all learn this way :)

Thanks, David!

I am so trying this! Appreciate the detail!

Theiskel,

Could not agree with you more! Love the folks @ SmokinTex!!!

Welcome to the family :)

Interesting idea.... never even thought of this.

Let us know how it turns out!

Franny,

You can "guestimate" about 90 minutes per pound for brisket. If you want, you can speed up the time by using the "Texas Crutch". Basically, when your brisket hits an internal temp of...

One quick note.....

You may have to hunt around to find a smaller brisket that is cryo'd. It's worth the search. I usually smoke a brisket in the 10 - 12 lb range in the 1400.

Welcome to the family, SmokeAZ,

I would offer a couple of suggestions. What was the brisket? Choice, Select, Prime? I usually go choice or better. I also look to buy the cryovac briskets, like...

Thanks for the link, Eric. Feel free to call me Darren.

I'm all about the flavor, and often wondered why we would take the temp to 150 if we are to turn around and cook in an oven @ 400....

I just posted, but then my reply vanished. Forgive me if this is a duplicate.

Looks awesome, Letitride.

Ericrice, how long and at what temp are you cold smoking your bellies? I am intrigued....

Wow!

Very impressive craftsmanship!