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  1. id2nv2nj2ca

    Packer or Flat Brisket, and why, etc etc etc....

    Thanks for the reply.  Yes, I knew that packer had both parts attached, but it wasn't that long ago that I didn't. I like to throw whatever I am smoking in and not even open the door until it's ready, so separating at the stall would increase the overall cook time, no?  I wonder if anyone ever...
  2. id2nv2nj2ca

    Packer or Flat Brisket, and why, etc etc etc....

    Thank you for the feedback. Much appreciated.Thumbs Up
  3. id2nv2nj2ca

    Packer or Flat Brisket, and why, etc etc etc....

    So, I have done a few briskets, all "packers" from Sam's Club because I'm not wealthy, and they were about $2 or more per pound less than the "flats" they had. Wasn't too bad. However, I think they could have tasted a lot more flavorful, especially on the point end. Sooo, yesterday I was in...
  4. id2nv2nj2ca

    Thermapen - how did I live without this?

    My question is, since most everything I read about smoking says to keep your smoker door closed as much as possible, how "smart" (for lack of a better word) is it to use one of these type thermometers to check your doneness when the chances of you checking at exactly the right time are pretty...
  5. id2nv2nj2ca

    My mailbox mod....

    No problem. The "pipe" going into the cabinet only goes in maybe 1/4" or so because it is blocked by the chip tray assembly. I was worried about it leaking, but it doesn't.
  6. id2nv2nj2ca

    My mailbox mod....

    Thank you, I appreciate it.  I did not take the chip box out, only the chip tray so the smoke would flow out easier.  Didn't want so much direct heat going up either, and didn't want to worry about drippings getting on the element if anything missed the drip tray going to the drip pan.  I used...
  7. id2nv2nj2ca

    My mailbox mod....

    FYI, that thing to the left of the smoker is the side of my gas grill that I wasn't smart enough to make sure didn't look like it was part of the smoker when I took the photo. 
  8. My mailbox mod....

    My mailbox mod....

  9. id2nv2nj2ca

    My mailbox mod....

    Haven't been here for awhile, but just finished up my mailbox mod for my MES 40.  Seems to work well.  Have been using the mailbox for awhile now, but just finished putting the smoker on the base and attaching the mailbox.  Actually, it's not attached, but just resting in case I have to move it...
  10. DSC_6170.jpg

    DSC_6170.jpg

    • id2nv2nj2ca
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  11. id2nv2nj2ca

    Do I have a brisket disaster on my hands???

    Thanks for the reply.  While I have not been smoking for years and years like a lot of the people here, I have learned to rely on the Maverick to provide accurate temps, and I realize this just defies all logic.  The probe was placed as described.  This is a night photo from an iPhone, but you...
  12. photo (1).JPG

    photo (1).JPG

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    • Album: Do I have a brisket disaster on my hands???
  13. id2nv2nj2ca

    Do I have a brisket disaster on my hands???

    I am tempted to pull it out and cut it in half, not only to taste, but to see how tender it really is.  It's been resting for almost 2 hours now.  Will update if and when I decide what I'm doing.  Sure don't want our "customers" to be unhappy. 
  14. id2nv2nj2ca

    Do I have a brisket disaster on my hands???

    According to the Maverick smoker probe that was hanging below the upper brisket and above the lower one, it stayed around 250-255 degrees.  If it matters, my smoker is a MB 40.
  15. id2nv2nj2ca

    Do I have a brisket disaster on my hands???

    Thanks for the reply, Chef.  One was just shy of 13 pounds, the other was right around 15 pounds.  It was just a guess on the time, based on how long it took me to do the last ones I did, (which came from a 15+ pound packer) where I actually did a LOT more trimming of the fat and ended up...
  16. Do I have a brisket disaster on my hands???

    Do I have a brisket disaster on my hands???

  17. id2nv2nj2ca

    Do I have a brisket disaster on my hands???

    So, my first attempt at doing a brisket turned out well enough a co-worker of my wife asked us to cater a brisket dinner for 15 adults for today.  Gonna make a little extra Christmas cash.   Got the packer (I guess that's what it's called) from Sam's Club, rubbed it Sunday night and left in the...
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    photo 2.JPG

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  19. photo 1.JPG

    photo 1.JPG

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    • Album: Do I have a brisket disaster on my hands???
  20. id2nv2nj2ca

    Pulled pork for 200?

    Your photos look fantastic.  Where did you get those sauce bottles?
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