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Hey Novaman, welcome to Smf. Glad to see some one from michigan here. Better yet kazoo! Good luck with the smoker and post pics of the process cause it's on my list of things to do. Travis. (east main and 33rd)

Wow SmokinHusker, That looks fantastic! Im doing another brisket today and Im going to try the cube the  burnt ends today.  Thanks for the final pics.   Travis

Thanks Chubbabubba, This was only my second one ever. Im sure your Brisket will turn out great. Post up some pics. I love seeing other peoples food and smokers. Let us know how it comes out.           Travis

That looks good! Your giving me all kinds of ideas!    Love the smoker.   Im from Kzoo where in west Michigan are you from?   Travis

Thanks Guys!  Im going to do another this weekend I think. Im going to play with the "BE" (burnt ends) like everyone else. those look really good. I didnt get a weight on the brisket. it was good size. I dont know how big you should go. I just went to the butcher and asked for a brisket, Thats...

Ya ya ya , I'd love see the pictures of the finished product.

Wow Philh That looks great!  

Hmmm really? I guess I need to apply more smoke. Thanks for the input.

Beautiful! Great write up. Thanks for the post.

I figured out why I didn't have a "smoke ring". I'm using gas and electric. You only get it with charcoal. Just had a warmed up brisket sandwich.... Mmmm mmm gooooood!

A couple hours before the brisket was done I diced up some potatoes for smoked tatoes and corn. A litte garlic salt, lots of pepper and butter. I puled the brisket off at around 175 Internal temp slice it up and severd it with the smoked taters and corn.  This being only my second one I didnt...

Just checked on my brisket and its looking good.

WoW!   24 hrs in the smoker!  Thats amazing!   it looks really good. love the pictures.

Hello and welcome to the site.

Soooooooo ....  Around 2 o'clock yesterday I found out I had the day off. I ran up to Galesburg meat company and bought a nice size brisket. I opened it up and seasoned it with pepper,garlic, a little lawrys seasoned salt some stubbs and cajun . Then I food saved it till the next morning.      ...

That Looks Good! Ive got a Brisket rolling in the smoke right now. I hope it comes out looking like that!    Thanks for the pics.

Looks Great!

Looks Great!

Hello All, Im new to the meat smoking forums. Im an amature smoker. I have a little black box electric smoker and I just made a pine rail car siding smoker. (looks like an outhouse)  That uses electric and gas. Gas for the heat. Im in my first amature smoke off this weekend at the darkhorse...

MMMMM mmmmm mmm! Im gonna have to try these this weekend when Im smoking my bacon.  Thanks for sharing.  Travis