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  1. BeakerAthena

    Hello everyone!!!

    "I agree that you should try and separate the flat and the point. Also, make sure you trim the brisket well. If you want more crust, you want more meat exposed" This was my plan. I actually watched a few videos this past weekend on separating the flat from the point, and proper trimming. I...
  2. BeakerAthena

    Hello everyone!!!

    Awesome. So, not to be a big dummy, but say 9-10 hours, flat being done earlier... right? I think I've got it.
  3. BeakerAthena

    Hello everyone!!!

    I've been smoking meat and veggies for quite a few years, but Brisket is still a new territory for me...I need help with my Brisket question. I have a Masterbuilt Sportsman Elite 30in Electric Smoker. With that being said, know that I 'learned and self-taught' myself on a real smoker. Brisket is...
  4. BeakerAthena

    Hello!!! please see my new post. I need help by Friday! Please

    Hello!!! please see my new post. I need help by Friday! Please
  5. BeakerAthena

    Hi Gary!! Please look at my post concerning Brisket. I need help for Friday!!!! Thanks!

    Hi Gary!! Please look at my post concerning Brisket. I need help for Friday!!!! Thanks!
  6. BeakerAthena

    Freezing multiple briskets

    Thank you for the clarification. I thought that's what it might be, but didn't want to assume.
  7. BeakerAthena

    Freezing multiple briskets

    Hi, what is this "wet-age" you speak of?
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