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Yep. Sure did. Not going to post any pics, however. Bought this one at Costco a few months back. They only had Choice packers. You heard that right. No Prime brisket that day. Not sure what I was thinking lol. Anyway, it still had good flavor from the smoke, but I see the error of my way and...

Did up my usual southern tradition NYD food. Black eyed peas for good luck, pork for health, and greens for prosperity. Black eyed peas made with smoked sausage, ham, garlic, onion, salt, and pepper. The peas were dry. No need to soak. Simmer the meats, onion, and garlic. Add the water...

Started a brisket Tuesday at 3 pm with the usual plan. Smoke until around 10 pm and then in to the oven to finish for another 4-5 hours. Well, as I noted on another thread, I am an airline pilot. A premium open time trip that was so good I couldn't pass up caused me to halt the smoking process...

I am a pilot for Frontier. This is good news for me! https://www.msn.com/en-us/travel/news/frontier-airlines-adding-crew-base-at-dfw-and-flights-to-more-destinations/ar-AA13HJKG

But, this one turned out okay, I think. :emoji_blush: Trimmed and rubbed: Final product: Some pics of the flat and point. Well, thanks for taking the time to look at these. No temperature probes, just smoke and time. 7 hours in the smoke, 4 hours in the oven in butcher paper...

Smoked this Costco prime Brisket Sunday. Same technique I have been using. 7 hours in the smoke, then, 5 in the oven at 225°. Got up at 3 am and stuck it in the warmer at around 150°. We went on the boat we are renting in Lake Michigan up here, Sea Ray Sundancer 440. Very nice. Anyway, came back...

Well, cooked yesterday and enjoyed today, Father's Day. Gotta love the wireless DirecTV Genie. Smoking meat and watching the US Open yesterday. Into the pit with 3 racks of Costco St. Louis cut ribs and prime brisket. Maintain ~250°. Ribs... Turned out better than the pics show...

Actually did two briskets a few days ago. Had some buddies in town for one and a small family gathering yesterday for the other. Successful with my smoking 7 hours in the afternoon and finishing wrapped in the oven 7 hours strategy. Rested/held the first one starting at 6:30 am, and sliced...

Did one rack of these today on my Bell Fab pit. Trimmed them up and into the pit. Now, I don't know what method I used, 3-1-1, 2-2-1, no clue. Trying to under think nowadays lol. All I know is, about 2 hours in at 275°, I wrapped them in foil and cooked them another 2 hours. Could have pulled...

No fancy write up here, just a brisket I smoked yesterday and just sliced up today at 11 am. 3 PM into the pit. Was pretty happy with the bark and color at 10 PM, so I wrapped 'er up. In the oven on convection at 225° until 6 am. Rested on counter for an hour, then into my warming drawer...

9.6 pound prime brisket and spare ribs St. Louis cut. All very tasty. I wasn't happy with my flat slicing job. Oh well...

Hello everyone, as you can see I am trying to find out what the folks who like to probe their briskets think here. I have my probe in what I think is a very meaty part of the point. I put it in the pit about 30 minutes ago. IT was 39°. It is up to 54° already. Is this normal to see that quick...

At it again. Installed 2 additional tuning plates. Much more even temps so far. 12 lb. prime brisket.

Hello all. I am looking for get 2 more steel tuning plates made for my Bell Fab. Does anyone know of any fabricators who could do that for me? I'm in the southwest suburbs of Chicago. Thanks.

Learned a lot on this cook about this pit. Many thanks to @TNJAKE for his tips yesterday. Got a rip roaring fire going about an hour or so into the cook. Temps got too hot, close to 350° for a while. Ended up in the stall around 5 hours in. This was a 12 pound prime packer from Costco. IT...

I'm curious what folks do to capture the rendered fat from cooks. My pit does have a grease drain, but I was thinking of just placing some aluminum pans underneath the racks to capture that greasy, rendered, beautiful gold tallow. Anyone else do this, or is there a concern of affecting the...

I bought this from Craig Bell last November. Finally was able to pull her out and do up some ribs. 3 racks St. Louis cut spare ribs. I think they turned out okay. 6 hours, could have pulled them off at 5 hours. Planning a brisket or two next week.

Hello all. A lot of my research on upgrading from my old Char Broil offset I have had for 15 years has led me here. Happy to say I spoke with Craig Bell today after emailing him this afternoon. The reviews and comments about him were spot on. I was amazed he called back so quickly. Anyway, I...