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Long time reader, first time posting from Indiana. I do most of my smoking on a Vision Kamado.

I bought a 1/4 steer and the butcher gave me a "brisket Boil". It's frozen and wrapped and don't want to thaw out to see what it is. It doesn't seem quite big enough to be a full brisket, maybe the point or the flat? Just never heard of a brisket Boil and can't find anything about it...

I'm a relatively inexperienced smoker from Indiana. I have used a charcoal smoker before, but now have an electric that gets the job done with less stress.

I was planning to smoke 2 7 lb butts overnight at 220° to be ready for an afternoon party but somehow they finished in 5 hours. I even have an extra oven thermometer (that i've tested) along with the external one so I know the temp is correct. Both butts looked the same as others ive done and...