Recent content by goofy Yno

good to know I have a plan B

This sounds like where I'm heading. I am brining out the ax, time to chop up that wood.

I'm glad to hear this. My brisket tasting good is poof, but will all the talk about temps, I thought that was the crucial part. I guess as long as it's not too hot for too long?

I did probe it, seemed to go though very easily. but that is a relative term. Thanks for the hint. Undercooked. got it.

As most of you said, it was too early to try a brisket, but I needed a practice run as soon I need a brisket for company. Boy was I bad. The end product tasted good, I'd give it a A for flavor, but It was a bit tough, probably a D+ for consistency, c- for dryness. Boy, did I learn. my...

It's a small 4 lber. Ideally I would, But I've committed to having. Besides, I'm a diver right in sorta guy.

Thanks, Very green newbie here. I was all set to ruin a good piece of meat by sticking to temps. Great advice with the probe test.

Hi, I'm a newbie who just bought a cheepo charcoal off set grill. I'm doing a crash course as I am planning on smoking a brisket for a gathering in three week. I have been "eating up" the information on this board. Thank you. My first attempt was smoking a salmon, which ended up tasting...