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A little dry in the flat. But overall great.

Ok, I lied...385

Timing way off on this one... at 181 and have serve in no less than 1 1/2 hrs. Got it wrapped and cranked to 350.

And just wrapped at 170, 7.25hrs in.

5hrs in, stalling at 168 ;) Time for a brewski

Opened the brisket this morning and it looked, smelled and felt good! Thx all for the feedback. Put on the BGE at 6:00 at 250. Will keep ya posted.

Wow. I bet those were literally bursting w/ flavor.

Ha! Maybe this will be the best brisket ever then... Yeah I was tempted to go ahead and cook it, but just didn’t have the time to do it right.

Yeah, just threw it in the fridge to thaw. Will check on Fri. I’m either cooking it or heading to Costco for another.

Cool to the touch and fully thawed in a sealed cryovac bag. I’m leaning towards it being fine but would hate to get 10+ people sick. What would you do?

Freezer in basement where it isn’t too hot and yes, it is a pull-out bottom freezer. BUT, I had my math WRONG. It was Thursday that I got the ice out, so 72hrs with door slightly open (and maybe it was 2in). What do we think?

A few weeks ago I bought a nice, prime whole packer. About 13lbs. Tossed it in the spare freezer for a later date. This past Sunday, I see a water trail coming from the spare freezer and realize the freezer door was not properly shut (less than an inch gap). I had taken a bag of ice out about...

Oh man, what a game. Food turned out great. Pastrami has very nice flavor, good mix of pepper, salt and herb. Probably will grind the spice down a bit next time as it didn’t stick to well, even with mustard baste. Pulled at 205, which I though was high for IT but wasn’t probe tender until then...

Thx will keep the pics coming. However it was looking a little lonely.. so I added a couple spicy sausages to keep it company.

Decided a couple days ago I wanted Pastrami to eat while watching my dawgs in the Rose Bowl. 3.5lb corned beef brisket flat (store bought). Soaked 20hrs, rubbed for 24hrs in Mcormicks Pickling Spice. BGE going at 275 with mix of Apple and Hickory. Just put Pastrami on. Planning to foil wrap...

Whoa, that’s a sandwich

That’s a good idea to do mixed pieces, some rubbed and some naked. Think that is what I’ll try, and if successful will test with different woods. As for the skin, I usually only eat about 25% of it so it doesn’t bother me when it isnt super crisp. That said, I’ll eat 100% when the skin is...

I usually brine 16-18hrs, but no less than 12hrs. Good to know GVL. How would you compare those results vs one where you used a dry rub?

Is chicken flavorful enough to smoke naked... no rub, no sauce? I would likely brine it as they always turn out juicier that way. I think it would be fun to try different wood types over a few solo cooks to get a pure understanding of how each impacts the food. Chicken seems like the best...

Finally some good bowl games on tv. How’s your brisket?