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  1. S

    RIBEYE

    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?
  2. S

    Brisket assist

    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...
  3. S

    British Smoker

    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.
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    Wrapping Brisket

    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...
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