Recent content by trsjr
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Intro and help me please
Thanks ZachD. I was planning to go by temp, just trying to get a rough estimate on when to start so it would be ready for dinner. Your info certainly helps, I do appreciate the tips. I'm going to start tommorow am and have a couple of steaks and a chicken in there too for a back up plan... -
Intro and help me please
Thanks Four20, I took a pic, unfortunately you can't see much as I had already put rub on it. It looked like the flat portion, only minature in size. It's sitting on an 8" pie plate. It was rectangular with a 1/4" fat cap on top and muscle grain on bottom. Probably 2" thick. Where is the SC... -
Intro and help me please
Hey every body. T.R. Sloan here from upstate SC. I have been following Smoking-Meat.com since somewhere around the year 2000 (and three smokers). My current model is a vertical propane unit which is no longer in production but serves my needs well. Have always wanted to tackle a brisket, but...
