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​Thanks, I sliced the remaining chunk really thin this afternoon for some deli type sandwiches and it was delicious!!

​Thanks I'll keep trying and hopefully get better in the process

​Thank you!

​Thanks I'll check out that brine!

I've smoked a few store bought corned beefs, and while they turn out pretty tasty I wanted one of my own. I got a 5# flat from my butcher and trimmed it up a little Made a brine  gallon of water 3/4 cup kosher salt 1/2 cup sugar 2 teaspoons pink salt 5 garlic cloves smashed 2...

​I seasoned it before the sous vide

​It did get a pretty good bark, the smoke flavor was just about perfect. I might drop the temp a little next time, 220-225 so that it has a little more time for the bark but that's about the only thing I would change.

​I tried sous vide then smoker this weekend, I did a 2.5lb pork butt in the sous vide at 160 for 24 hours, then to the smoker at 250 for about 4-1/2 hours. I went with the small piece because if it was terrible I wasn't out anything. After the 24 hours I took the pork and put it in a foil "bowl"...

​Ok so I boiled water and put the thermometers in, much to my dismay they were spot on....., (my Bluetooth enabled therm. was about 5-8 degrees off) When firing it up to get it ready should I crank it up as high as I can get it for that hour or so, then start dialing it back as the time to...

One thermometer came with it, I bought the other two but either way calibrating them is one step I forgot to do. Now I feel like the guy that calls IT and has to plug in the computer..... As for the plates the smaller one closest to the fire box I have at an angle but it was only covering about...