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  1. cparrow

    Brisket - round 2 - similar results - good, but not great

    Meateater, I agree, pics do help.  I'm learning the ways of this forum still.  I updated my profile pic with the brisket in question.  Still trying to figure out how to post pics right in the posts. And alas, I just figured it out. Ok, here goes...
  2. IMG-20110814-00039.jpg

    IMG-20110814-00039.jpg

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  3. cparrow

    Brisket - round 2 - similar results - good, but not great

    Thanks Venture and AfricanMeat.  Come to think of it, ribs and chicken were done very quickly, but were great, so few complaints (none).  Boston butts are quite simple, haven't gone wrong there.  I think I will try another thermometer, guage the two and take it from there.  I usually smoke...
  4. cparrow

    Brisket - round 2 - similar results - good, but not great

    Will try unfoiling and let rest at room temp before carving.  Also, for the point/flat separation, do that after cooking or prior to, and then stack them back up to cook "together"?  Never considered breaking into two distinct pieces.  I have a finite choice geographically as to where I get my...
  5. cparrow

    Brisket - round 2 - similar results - good, but not great

    Smokin Al, I feel honored.  Been reading your threads for a while now....  I saw your other note about the gent that was cooking at 265-275.  By comparison at 225 mine's not so bad - ha ha.  I certainly can try 210.  Ya know, for about 2 hours of that process I did have it down to 215 but likely...
  6. cparrow

    FIRST FATTY!!

    What are the green and yellow and orange things on the plate with the fat slice of fatty?  HA! Wow does that look good.  Use a meat probe to check for doneness?  Nicely done.  Just showed my coworkers and we are all freaking out at the possibility of fatty design.
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    IMG-20110814-00039.jpg

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  8. cparrow

    Brisket - round 2 - similar results - good, but not great

    30 inch MES with Hickory and Cherry chips providing plenty of smoke. Cooked at 225 (as I did with the other one I did.  These are my frist two briskets ev-errrrr). Water bath had water and two bottles of beer.  Very tasty homemade rub. This one was just over 11 lbs.  Cooked it for just under...
  9. cparrow

    New Masterbuilt 30 Electric (and results)

    I have now done 3 meats in the smoker.  A rump roast on super bowl sunday.  Ham for easter and a boston butt this past weekend.  The beef was "good" but people freaked and loved it.  Could have been a by product of super bowl sunday.  The Ham was fantastic.  Never had a ham out of a smoker...
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