I wrote a long note, set it up for preview before I sent it on, clicked on it and it was lost.
Here's what it was about.
We're smoking about a 6 lb. flat brisket today in our two door Brinkman propane fired smoker.
It was already trimmed of fat when we bought it.
We added a rub to it and...
I didn't know how much fun this smoking would be; now I'm reading forums and looking forward to going to competitions as a spectator to learn more.
Here's what we're using:
Brinkman propane fired smoker: water pan, wood pan, 3 racks.
Here's one (of many) issues I need help with: