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Thank you have had nothing but comps so far. Won't last long though.

Ready to eat

Seven pm IT finally hit 165 foiled with a little apple juice. only a few more hours.  Pics tomorrow when unwrapped and cut.

They make it every day.  I get tired of not having enough for more than a couple of sandwiches.

Good Morning, Doing my first strami's in my smoke hollow.  I figured go big or go home. Put 8 CBB in. Rubbed with  8T 1/4 cracked black pepper 8T ground Coriander 2T granulated Onion 2T granulated Garlic Apple juice in bath. Soaked and rinsed to remove salt. Let sit in fridge overnight to...

I haven't had that issue yet.  The yellow eyes are a bit softer.  A marfax bean stays firm and has a beanier flavor.  It is more of a downeast bean. The fishermen in Columbia Falls love them.  

I don't eliminate the salt pork, but leave it there, it would be a shame not to have it in your beans. I prefer Maine yellow eye beans for baking,  they have a mild bean flavor and a creamy texture.

They look good. Beans are a Saturday night staple here in Maine.  Baked beans hotdogs and biscuits or brown bread.  Try putting your pot of beans under a shoulder when you make pulled pork for some extra flavor.  For those that would like them less gassy dont use the reserve liquid from boiling...

Well the verdict is in my buddies thought it was good, smoke, seasoning, texture and moisture. Still have room for improvement though in my book.

There was absolutely no fat cap at all and just a little bit in the point when i cut it I may have found about an inch and a half section that had any fat.  My buddies will test today to get the actual verdict.  I have never tried hot dogs, I have done snack sticks and kielbasa with good...

smoked it on the grates. It was really trimmed hardly any fat on it at all.  It was moist when cut but not overly juicy.  Definitely edible though, but much room for improvement.  Venison snack sticks and hot dogs next.

Well turned out pretty good. Imho. Not as juicy as I would have liked but not bad for having no fat cap. I rolled and tied and was able to cut from the end. Give to buddies tomorrow for criticism. Foiled at 185 pulled from smoker at 197 let rest for 2 hours. Thank you for your advise and have a...

Cooking at 260 for biggest time temp creeping up a little now at about 270. Iternal us at 180. Trying not to foil until 190 and rest. Rub was just basic spot and using maverick 733 and a Taylor both running same

I decided to roll it. I was worried that it is too thin and would dry out.  It has been 5.5 hours now and is holding at 160 deg, the outside is a golden color, will it darken?  I think I have both grains running in the same direction.  It rolled up wicked nice. Only time will tell

It is only about 6 lbs total. the flat will completely surround the point if tied.  It was a personal cow that someone butchered

Hello this is my first brisket smoke, and of course someone wants me to smoke it for them not myself.  I can sucessfully do the basics, pulled pork, chicken, turkey and some of the more touchy like jerky and snack snicks, that is how I got volunteered to do this brisket.  Well my issue is the...

Good to know have plenty of both as well as apple and cherry

Thanks I think I will use oak. I have a lot of my own cut boards and they make nice chunk

thanks i will remember that

Thanks I have been partial to apple in the past but have used oak in making pastrami. wasn't sure with hot dogs, didn't want to over power but will try hickory or oak.