Recent content by Jeffrey Green

It was a smaller brisket, 6-7 lbs trimmed. I was trying to keep it around 250 but there was some fluctuation from 240-275 and a few outliers beyond that a couple of times but mostly it was around 250. The whole cook went faster than I planned it too though. It was at the 200 temps after I nly...

This is great info. I really appreciate everyone’s responses. This forum rocks!

Thank you I will probe more next time.

I wrapped with butcher paper after about three hours. I was trying not use foil, perhaps a new strategy will serve me better next time though.

Hey all, Today I tried my first full packer brisket. The point came out just how I wanted it to but the flat is really tough. When I pulled it the IT of the point was 203 the flat was around 199. I am guessing the simple answer is I should have left it on for longer but I was worried about the...

Kettle.

Hey Dano, Thanks for the reply I haven't heard of the Old Country Wrangler before I will look into it. Thanks, Jeff

Thanks George. I appreciate the feedback. So is the OKJ Longhorn not worth consideration? and if so why?

A few weeks ago I had a boston butt going on my tiny stick burner, some beef ribs on my 22" Webber and some chicken leg quarters on an electric smoker I was given and I realized I need a bigger smoker, and preferably one that is not made of super thin sheet metal. I am researching stick burners...