Recent content by f1bags

Richie, I did leave a 1/4" fat on the bottom/flat unless i should be leaving it on top as well.

Well, got her done. Really happy with the ring, tenderness n taste! Always something to work on though and as much as anything, I think this time was preparing more Time. Seasoning was good and temp control was pretty good, just have to even it out thru the grill better n I'll get those fat...

Thanks guys. I wrapped it n threw some chicken broth in(didn't have any beef). It was def unevenly cooked too due I'm sure to the known issues with that CGSP. Guess I need to get some sheet metal fabricated next time. Still cooking though, just spun it around n waiting for 200.

Unfortunately I had thrown away the fat before I had seen your replies. I definitely made note of it for next time though! The IT is right at about 165 right now so deciding if I should wrap or not. If I don't wrap, how long would y'all take a random guess that it would take to get to 190-200 vs...

Thanks everyone. I created a separate thread of my smoked brisket at https://www.smokingmeatforums.com/threads/prime-n-ready.294385/ Let me know what y'all think and thanks again!

Evening everyone. This is my first thread, other than roll call so hope I'm getting this started right. I currently have a Prime packer brisket(from Sams) rubbed down and sitting in the fridge. I trimmed(a good amount on top and left 1/4 fat on the bottom/flat. I then patted her dry and dashed...

Great to meet and learn from everyone! I've been reading over multiple forums, trying to pick up any tips I can. I am actually preparing to smoke a prime brisket early in the morning.