Recent content by bucko1980

Pulled the brisket at 204*. about 6.5 hrs of cook time. forgot to take a picture of the brisket but it was very juicy. smoke ring was non-existent. Here is the start of the BE. Looks good so far.

Yep. its on. I am about 2:45 min in and the flat is 151* When the flat is done I will separate, put flat in cooler and cube up the point. I don't know if I will foil or not. It seems to be cooking pretty fast.

I trimmed it up and warming up the smoker right now. was 9.7 lbs to start. now it is about 7.75 lbs. we will see how it goes. I will smoke it until 160, then wrap with foil. can someone tell me what temp is the best to separate the point from the flat? John

I had a gift certificate that was expiring and I stopped by the local butcher and picked up the only brisket he had left. I have a MES 30 First Gen. Do you think it would be ok to trim off what won't fit on the rack so I can smoke the brisket whole? or is this a cardinal sin? :) Am I right in...