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It turned out pretty good for my first time.  Everyone at the party loved it.  I thought the point was good but the flat could have been done more.  It wasn't really pull apart done.  Flavorful, very smokey, but no smoke ring. Slicing up the flat. Bark was good though.  Right at the point in...

3:30 PM oh yeah, it's looking good now.  wrapping for the final hour to ensure I hit 190.  Probes went it smooth and here is how it looks.  currently 176 and 183 IT A lot less dripping than I would have expected... Close up to see how the bark is coming Right before they go away from...

1 PM 171,174 IT Adding a few chips every hour when I check. Alarm is set at 190 in case something crazy happens. 

Correction.  I am at 220 actual, but set at 215.  I just moved it up to set at 220 which should be closer to 225 actual.

Through the stall I think.  It is moving up slowly. 11 AM 167, 169 IT May bump 5 degress as I am only set at 220 now. Another question:  At this point, I assume that the smoke is not really doing anything (based on what I've read about smoke flavor being done in the first 4 hours).  Should I...

Weird you didn't get it.  I addressed it: Noboundaries Sacramento, CA Should have been there by now... BTW, I got the meat at Roseville Meat Market.  Untrimmed, Choice for 5.99/lb.  Also checked Costco, but it looked like they only had flats and it was $5.29/lb.  Didn't know if those were...

Thanks, that is what I thought, but it is nice to have confirmation.  Especially when I have read so many different techniques. 

Thought some more brisket lovers/experts would see it here than in roll call where I originally posted it. http://www.smokingmeatforums.com/t/233264/starting-right The basics MES 40 2 12 lbs packers SPOG rub 220 degrees with a maverik 733 monitoring 10 hours in, maybe be past stall. My...

Temps so far 2 AM - 90, 93 IT - added new chips, wetted 3 AM - 122 IT 5 AM - forgot to log it, but I added new chips, wetted 7 AM - 160, 162 IT 8 AM 162, 163 IT 9 AM - same, added chips 10 AM (now) 163 IT on both At the classic stall.  Haven't cracked the door yet.  Eating around 6pm, so...

Ok, it's went on at midnight last night.  For those that don't remember, this is what a totally clean smoker looks like.  MES 40 digital. My two victims... One of the packers, trimmed and dry brined for 24 hrs. Rubbed with equal parts SPOG, no liquid.  It stuck just fine.  Got the...

Hi all, Recently picked up a smoker due to my wife wanting to make authentic Texas brisket for a party.  As such, we went out and picked up a MES 40 digital no window from Lowe's along with some chips and off I went.  Although I was born in   I am outside of Sacramento, CA now.  Zero experience...