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Thank you for this post. My ribs turned out so tender I did 199, the highest my digital thermometer will go. I definitely need to rethink my rub, I used the same one I use for loin, not thinking of surface area eaten. They were good just incredibly salty!!

I need to win the lottery or move to Texas so I can make brisket every month. I think my issue was my vents left them open it smoked for over four hours at a time without reloading apple juice (instead of water) or wood. This one turned out amazing if there was a stall it was quick. This 16...

Thanks appreciate it. Where should I have my vents? I envy tbrtt1 sleep while smoking! I check mine maybe too often, about every four hours to start.

That time of year again. I've made 2 more brisket since this one and neither impressed me as much as my first. I think my notes are bad. My rub recipe has no salt. The other problem I had was my stall went 6hours the one time before I cranked it. It was a 9ponder was on 18 hours! I think it...

Omg you guys are amazing. My brother was the smoker, he died 5 years ago, with his secret brisket recipe/tecniques. I've been missing him and his brisket. (i have his smoker). I've been doing pork loins for about a year, finally but the bullet and combined lots of ideas I've read on here, it...