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So I pulled it at 125, threw it in a hot pan to sear with thyme, garlic and butter

So, smoking this monster for dinner. I've read several things on the temp to remove it. I cant decide between the two favourites of 115 or 135. 115 seems a little low to me, what is your advice?

I'm kind of hoping I havent screwed it now. Never had this happen before but it cooked super fast! I wrapped it and left it for a further 90mins. Went to 212. Probe disappeared so tender, just hoping not dry. This is hours earlier than I expected or wanted. Now I'm having to stay awake entirely...

The one that comes with. I am intending to change and get an independent one though.

Dyno glo electric smoker. Set to 250. First time I've cooked at 250. Normally I set 225

So, in under 3 hrs..... when I put it in to checking it. The brisket got itself to 177. I wanted to wrap it at 160. It seems everytime I think I've got this right the meat gods throw me a curveball. Oh well, it fully wrapped now and I'll let it go to 200. Once the flat come out I'll put a little...

So..... my smoker dictated that I separated them...... it was too big hahaha.

Hey guys. Doing brisket tonight. I bought a 14lb brisket and have cut 2lbs of fat out. I left the point and flat attached but am now worried. Should I cook them separately? If yes then I have plenty of time to separate them as I'm not starting to the cook until midnight(ish). Could you also...

Pics

So this last week I've done brisket, tri tip, pulled pork (it failed) and smoked corn. I'll post pics shortly

I forgot to post pre slicing but it went down well with guests

Just came out, took it out at 197 as the probe went through really easy. 3hrs in the cooler now. I'll post pics later

So, being new to this I bought an entry level electric smoker. It's by Dyna-Glo. It has a digital readout and an internal meat thermometer probe. I didnt want to invest lots while I'm learning, but I think at my level it works great.

Thank you, that's great. I was a little worried. I know I'm going to get the stall soon so I may get my head down for a couple hours as it's just coming up for 5am. The first one I did stalled forever about 189.

Hey, I just recently moved to the US from the UK and am trying my hand at smoking meat. I've done a little reading and a whole lot of jumping in the deep end head first. I half-way know how to not kill myself with my smoker but any and all tips are welcome.

Hey, I'm very new to all this and have a question that I couldnt find a close enough answer to. I'm smoking a brisket, only my second, and I wanted to wrap it at 165 degrees. Unfortunately it got to temp earlier than I expected and I didnt wrap it until 177 degrees. Im letting it go to 200...