Recent content by scooter_1968

tallbm, actually it all helps. I've kept the thin part on both of my smokes and yes they were tough / over cooked on that end. So by cutting it off i'm sure will help with over cook. thank you.

Thank you billbillyrkstr..... I'm a software tester so I do keep my temp notes and times thats a must. I guess its time for another brisket in a couple weeks i will def. post how it turned out. I do know one thing i was doing wrong and my wife did mention it, I was slicing it within 10-15 mins...

sure am. I keep the prob in from start to finish. it just seems really dry

I'm about to pull the trigger on a nice temp control module the BGE Egg Genius. Since I've tried smoking brisket twice and both time were an epic failure way to dry. I dont recall what temp and cook time i had on both since it's been awhile. So my question is can someone pls tell me the correct...