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To the op and all who are considering brisket for the first time.  Just jump in and do it.  I do not understand the intimidation felt by all doing a brisket.  Growing up, all I could actually smoke, decent, was brisket.  (I think my ribs still suck)  I have done 100's of briskets.  But believe...

I use red & white oak for all my smoking. I am lucky to have an abundant, cheap local supplier.

Oh I remember well the day my Jambo arrived.  I had to wait over 10 weeks, and it almost killed me to wait.  I think I did shed a tear or two over the shear beauty of her.  My wife called all her friends over to see her goofy husband, sitting in the kitchen staring at the smoker sitting on the...

I put the corned beef on at 10 am.  Kept the pit at ~225° ±25°.  I smoked the corned beef until I got the color I wanted.  The IT of the meat was ~170°.  Then I wrapped with pink butcher paper.  At this point the meat had been on for ~7 hours.  I have not used the butcher paper in the past with...

Started the smoker up this morning.  It's a little brisk here in Minnesota so I decided I better get a sweatshirt on.  Temp outside 7° F.  Wind Chill -8° F !!?? It takes about an hour to warm up the Jambo.  I thought it would take longer in this cold weather, but it was ready to go in just...

I got a little caught up with projects and work, so the brisket did not come out of the brine for 14 days. Soaked two of the pieces in water for 2 hours, changing the water once.  The third piece went into the freezer for corned beef on Saint Patrick's Day. These two are gonna be smoked for...

So I tried my hand at curing a brisket.  I followed the steps found here --> http://www.smokingmeatforums.com/t/115377/pastrami-from-scratch-lots-of-q-view. Started with an 18 lb brisket purchased at Costco when they had the prime on sale for $2.79 / lb. After trimming, I ended up with ~15...

Well I was able to find some XL zip lock bags.  They are labeled as 10 gallon.  I called Johnson & Johnson and they stated that they are food grade, even though the pictures on the package show clothing in the bags.  I am going to use the bags in the stainless steel container and let it cure in...

Question for all you curing gurus. I would like to make some corned beef / pastrami. I have a 18 lb packer cut. I plan to follow the recipes here on the forums. I have a large stainless steel food pan that is 12" deep. This is a commercial food tray used on steam table buffets or cold prep lines...

apologies. Double post

Dan, The pallet was around the same size you are talking.  If I can remember correctly the pallet was 36" x 60" and the grill itself was about 6 feet tall on the pallet to the top of the exhaust pipe.  It had some plastic wrapping on it, but the shipper also placed a packing blanket over the...

My Jambo was secured to a very heavy duty pallet. I had to run my auction on uship a couple of times before I got the price I wanted. I also suggest you make your auction featured. Well worth the 10 bucks imho.

I'm not trying to plug any business and I hope this is allowable, but I used uship.com when I got my Jambo. From Texas to Minnesota I paid just over 400 bucks. A Jambo weighs in at 600 lbs. The way it works is shippers bid on your shipment and you can accept or deny any bid.

18 lb. brisket went on at 1am. My mouth is already watering with ~12 hours yet to go. :drool

Wow am I glad I found this site. I have been smoking for many years, but never knew there was a source for so much knowledge. I learned most of what I know from an old pitmaster that was kind enough to pass along some pointers. He was also smart enough to know when not to pass along things...