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Hello everyone.  Just smoked my first brisket.  Smoked for 10 hours between 230 and 280 degrees.  Let rest for 2 hours.

Cooked in the oven at 270 degrees until 125 internal temp.  Seared both sides afterwards on high heat for about a minute and a half on each side until internal temp was 135 degrees.  Used Montreal Steak Seasoning.  Homemade loaded potato and cucumber, onion and tomato salad.

Looking for a custom rub or a best kept secret OTC rub for a couple of Show Me Steaks ribeyes - http://www.stlmeat.com/.  I typically use Montreal Steak Seasoning - which is absolutely phenomenal.  I use it on steak, American fries, baked potatoes, corn, all kinds of stuff.  However, I'd like...

Smoked these ribs for 4 hours at roughly 250 degrees.  Used Famous Dave's Dry rub and they turned out awesome!

This is my first post but I thought I would let everyone know.  I just purchased the Char-Griller 2727 and could not find the cover for it.  I took a risk on Amazon and the 5555 cover works for it perfectly.  Here is the Amazon link...

Hello everyone, My name is Kevin and I am brand new to smoking.  My wife and I just purchased a Char-Griller 2727 from Wal-Mart about a month ago.  So far I have cooked beef steaks, pork steaks, pork ribs, and chicken and I am loving the experience.  My interests include modifications, dry...