Recent content by arminho

The CyberQ looks really neat and I think it will get the job done!

Gentlemen,  I'm in the market for a temperature control product for my large BGE. Search function wasn't too fruitful so I figured I'd ask here. I feel like I've put my time in this past year and after many nights and days of smoking, I deserve to sit back and sleep through the night without...

That's a great tip. Will definitely try that next time. I did remember thinking "Man, I got into the 190s in under 7 hours, surely it can't be done that quick!"  Thanks Al!

Just finished my second brisket ever, and thanks to users noboundaries, skooter,uzikaduzi, and hardcookin. They gave some great advice in another thread.  Picked up an 11lb prime Packer cut fro Costco on Friday to celebrate my birthday.   Fired up the egg around 10pm with BGE lump and three...

Briggy, This looks awesome. I had the same idea as you today. Stopped by Costco and picked up an 11lb Prime packer. I didn't separate my point from my flat though. May try that next time. It as delicious nonetheless. Hope yours turned out well. 

I did not have to add more lump last time. I never opened the lid once until i wrapped it at 185, at which point i immediately put it back on the smoker and closed the lid. Temp stayed at a constant 250F dome over the last 3 hrs or so. 

I never would have guessed I undercooked... man do I have a lot to learn ha. I wrapped the brisket in butcher paper at 185F actually, not 175. As soon as I wrapped the brisket, I threw it back on the smoker. What do you mean by the second stall, and that's why the temp was dropping?  Also, I...

Hi gang, New to the community here, but figured I'd ask you fine folks for some advice. I cooked my first brisket a few weekends ago and loved it, but had a few questions. I'll run you guys through what I did. Basically, I tried following Aaron Franklin's Brisket recipe found online, except I...

Hey guys, I'm new to the community and the smoking scene. Have always been an avid griller and carnivore, but just recently took the plunge and began smoking as well.  Live in Dallas, TX and use a large big green egg.  Made my first brisket a month or so ago, and need some pointers. Overall I...