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    Finishing in Smoker vs. Oven

    Haha thats a good point about the smell inside... I think the smell from the outdoor smoker is already pushing my wife;s limit.
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    Finishing in Smoker vs. Oven

    Ah, I guess I'll need to do the math to compare electricity vs. pellet cost
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    Finishing in Smoker vs. Oven

    Hi everyone, When I smoke, the meat typically spends the last few hours wrapped in foil on the smoker. Given that this would mean that at this stage it is not benefiting from the smoke for flavor, but rather just for heat, I'm wondering if it would make more sense to just throw it in the oven...
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    Another dry brisket thread... details and questions

    I used the Traeger one and also borrowed my friends Thermostick... the temperatures were pretty close. That being said, I'm pretty sure I wasn't placing the thermometer at the optimal spot.
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    Another dry brisket thread... details and questions

    Where do I find this Drip Pan? Couldn't find anything online. Thanks
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    Another dry brisket thread... details and questions

    Interesting, thanks. I'll search around in the area (NJ). Maybe I'll try a butcher. I'm hesitant to spend a lot at this stage though because I expect to ruin some while learning.
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    Another dry brisket thread... details and questions

    Thanks Scholtz. In that case, did you put it into the cooler earlier than usual? In other words, did you pull it before it passed the "wet butter" test (sorry don't know the correct terminology lol)
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    Another dry brisket thread... details and questions

    Thanks, I'll give that fat side up a try too. I'm going to be experimenting a lot over the coming weeks.... should be a tasty process
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    Another dry brisket thread... details and questions

    Thanks for the reply. Yes, I was thinking that maybe it was just the Flat. Next time I'll need to ask my local Costco if they have any whole briskets. Or if not, maybe try a different vendor. I'll give it another try and rely more on the probe test.
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    Another dry brisket thread... details and questions

    Hi all, I'm new to the smoking world (have a Traeger, and used it a few times for ribs, which have turned out well). Tried brisket for the first time yesterday, and while it taste good (with sauce), it was way too dry. I'm trying to figure out where I went wrong. Here are the details: -Costco...
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