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Thanks.

Another question about my brisket, there is still a good 5/8 inch of fat on top should I re wrap it in foil and pop it back in for awhile longer ?

Thanks guys. I didn’t think you could rest it too long, it wasn’t done cooking till midnight so I just let it rest till this morning. Now I know better. The instant read thermometer slide in like butter so I figured it was done. I’m waiting for my amnps to arrive I’m definitely done adding chips...

Smoked my first brisket with my mes yesterday following the no fuss method I found on this site. Smoked at 225deg. To 165 it wrapped it in foil and continued to cook till 200 deg. it. Wrapped it it towels and left in cooler overnight. Seemed like most of the juice was out of the meat and in the...

Thanks Kevin. Before installing the mailbox mod do I need to remove anything like the chip tray ?

Great suggestions! Thanks !

Hello everyone, I’m new to the group and smoking meats in general and was wondering if there was something I could to do to allow more chips to be burned so I don’t have to add chips every 30 minutes? There’s got to be a better way. Thanks much.