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There arent any pan drippings.  When I took the thing out of the cooler this morning to put it in the fridge, the cooler was dry.  All the juices are re-absorbed into the meat.  So should I slice it up cold and reheat the slices?

Do you guys think it will be ok if I reaheat the whole brisket in the oven?  LIke, 250 for 4 hours unitl it gets back up to 140?  Or am I better off slicing it cold, then portioning and reheating that way?

Here I actually started to think I knew what I was doing.  Boy was I wrong.  I had invited Family in from out of town for the weekend.  PERFECT time to show off my smoking abilities!  I was hyping it up all week.  The plan was to make 1 butt and 1 brisket for Sunday afternoon, so as I have done...

Looks great!  Sweet bark!  Did you wrap at all?

Well guys, this was my second brisket ever, and I have to say with a few tips from this site this brisket kicked my first ones butt.  This was possibly the best meat that ever went into my mouth!  Tender and juicy with GREAT bark and smoke flavor!  AMAZING is an understatement!  Here was my...

So my stall was non existent on my brisket. Guys, if I plan on holding the brisket for a long while,like 4 to 5 hours in a cooler, should I take the meat off a bit early? Sitting on 188 degrees right now...should I pull it at 190? Or keep going till tender?

Hey all!  I"m doing my second brisket ever this weekend.  My plan so far is as follows: I have a 12.5 LB brisket.  I'm going to put it on to it on at 10PM tonight, shooting for a finishing time of 1pm-2pm tomorrow...leaving about a 2 hour window for rest.  Serving food around 4PM. Planning on...

I did nothing but St Louis style last year. Same thing here...they weren't tough, just not as tender as I would have liked. Baby backs come out more tender than st Louis in my opinion.

Thank God I finally had a nice Sunday to pull out the smoker!  This is the first smoke for me this year, AND my first ever baby backs!  Up to this point I have only done St. Louis style ribs.  I used the 2-2-1 method on these suckers and they were AWESOME!  Now for some Q!! Here they are!  Some...

Hey guys.  I hate Salmon, but I want to smoke some for my mother for mother's day.  My smoker has never seen fish...I've heard that if I use it to smoke some fish, everything I cook afterwards is going to taste like fish.  Is this true?  Don't want my ribs tasting like salmon.

Hey guys!  I've been a lurker on this site for over a year soaking up information.  I have LOVED BBQ all my life, and finally got my first smoker at the end of last summer.  Its a Camp Chef Smoke Vault 24.  I got the hang of using it last year and it has produced some awesome Q so far.  I...