Recent content by Ron_Swanson

Hello everyone, Ron Swanson here! I’m from the big ATL and I love whiskey, cigars, and most importantly red meat. I had a COS for a long time but I am considering moving on to an electric for time reasons mainly. I’m here to get some good info and see delicious pictures of cooked sexy red meat.

i understand that the general rule of thumb for smoking a brisket is about 90 mins per pound “until it’s done”. I have a 12lb packer that I unfortunately have to cut in half to fit in my brothers MES30. Am I still looking at roughly an 18 hour cook or since it is cut in half essentially to two...