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  1. outdoorman4life

    Brisket Help

    Also, I could not find a whole packer so I bought two flats at Sams Club
  2. outdoorman4life

    Brisket Help

    Sorry I didnt take may pictures but here is what I got : One with just EVOO salt pepper and garlic powder (this one was better) smoked to 202 and 1 hr rest better bark and flavor than the second one but the responses i got was it fell apart too easy. Smoked it for five hours, wrapped it in...
  3. Brisket Help

    Brisket Help

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    IMG_5548.JPG

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    IMG_5546.JPG

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    IMG_5545.JPG

  7. outdoorman4life

    Brisket Help

    I plan on doing the butcher paper wrap for this one.  I will take a lot of pictures!
  8. outdoorman4life

    Brisket Help

    I am planning on doing a 10-12 pound brisket and 230.
  9. outdoorman4life

    Brisket Help

    I am planning on doing my first brisket this weekend and I have a few questions: 1. What if I do not trim the fat? 2. Should I cook it fat cap up or down? 3. I plan on using a mix of Hickory and oak, will that be good? I will add more questions if I have them. Thank you in advance!
  10. outdoorman4life

    Hey y'all

    Hey everyone, I have already learned a lot on this forum just haven't joined til now. I live in California, I know I am sorry too :P, and I have owned an electric smoker before and I just bought a Brinkmann Trailmaster vertical offset smoker to get into the world of stick burners.  I cannot wait...
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