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I finally got around to finding a good butcher shop where I could get a full packer brisket. I've only ever done flats before, but burnt ends have been calling my name for too long to ignore. Seems like there are mixed opinions about smoking it whole and cutting after, vs separating beforehand...

I lurked for a long time before I signed up, and figured now it's time to put my own experience up here and thank everyone for laying the groundwork out. 1)Start with a 55 gallon barrel that has hopefully not been used to contain all sorts of nasty stuff. 2) Sand down outside and inside to...

Hey SMF!  I'm Matt and I'm semi-new here--I've browsed before but only created my account today. I fell in love with BBQ during the "Big Apple BBQ" events in NYC which exposed me to pitmasters from around the country. (Mike Emerson of Pappy's Smokehouse brought my favorite ribs last time he was...