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Looks great. Shout out to PSL!

Yesterday's dinner.. .

I understand. that's a good looking brisket there... Check out southport, neater things there.

Good learnings there, thank you. I was wondering how you can get to the cut temp of 195 or the pull temp of 205 and not make jerky. the physics just didn't add up to me. The charred end has a great flavor but is somewhat dry, but the middle was money. Incidentally I used to live in Southport NC...

Mike5051, thank you! @bluefrog, thank  you neighbor! I had leftovers for lunch and wow it was good. 

I hear ya... So no I didn't wrap after the stall, well not the entire brisket. I wrapped the thin end but it still got over cooked so next time yes wrap after the stall. Thank you for the help and support. Feel free to critique away as well. Sent from my iPhone using Tapatalk

Thank you very much. So far so good. Well made it through the stall. Took a while but at least I had time to get some chores done while I waited. Sent from my iPhone using Tapatalk

Thank you kindly. Yup been down there in that area many times. Love to eat at Shrimpers. It's so beautiful down here, I tried to leave but couldn't. Sent from my iPhone using Tapatalk

Hi all. I'm new to the forum and new to smoking as well. I lurked here a few weeks to prepare for smoking a turkey for Thanksgiving. Thank you for making this a friendly and ultra informative place. One could simply lurk and never post, but that would be an injustice to all the fine folks here...

day after thanksgiving. It was warm but a little rainy. As you can see the rubber around the probes discolors, but everything worked well as designed. Tomorrow is a brisket.