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    Help me time this waygu brisket

    19lb untrimmed, 16lb trimmed snake river farms waygu brisket. Using a light rub only. Bringing to a family bbq around 12pm with a dinner time of 4pm. Goal is to have the brisket in the 200F range/probe tender by 1130am, wrapped in butcher paper and placed in the cooler with towels. It will have...
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    Butcher trimmed this wagyu brisket for me

    Picked up a 19lb American wagyu brisket from Snake River Farms at a local butcher. I've only trimmed a handful of briskets in my time so I would never consider myself pro. But, I've never removed the entire big piece of fat between the point and flat where the two pieces can be separated like...
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    Dry aging questions

    I have started to convert a brand new blaze 4.5cu mini fridge for dry aging. I've had this fridge for a while but it was never used and not needed so it was wiped down with water/beach. Currently measuring temperature and humidity levels with a wifi thermometer/hygrometer and 2 standalone temp...
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    Converting a Char Broil CB940x to a smoker

    Hey everyone. I have a family trip in 10 days and I would like to attempt a quick conversion of my uncle’s char broil cb940x into a smoker for several racks of ribs. The grill is already at the house and its the only option to attempt a smoke. I have been smoking meats on my vision grills...
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    First brisket.....fire went out :(

    New member here. I'm cooking my first brisket flat on a kamado. It was a 8lb flat cut in half so I could try 2 different methods. 1 half was solely salt/pepper rub only. Other half was injected with beef broth and rubbed with Traegers Prime Rib rub. - The kamado was holding steady at 220-235F...
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