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yes this is my own brand. I’ve built a few for myself and family I decided I’m going to try selling a few. Dual intake dual exhaust two levels for cooking grates. Add a grate, add a deflector, or set up to grill. $300

That looks really good!

Oh ya the point was really good! I love it all! Thanks everybody for the input first time posting I didn’t realize how big of a response id get! I’m already working on another smoke for next week just trying to figure out what meat I want to do! I’ll chronicle that cook as well!

Sweet tea bc I’m from the south

Good color and smoke ring

Finished product. VERY happy with quality and flavor of meat. For 40$ though it would make a lot more sense to buy a full packers cut for a little bit more and have twice as much meat

First cut of the second brisket. Similar to the first with a big line of fat running through it. I followed the same procedure cutting it at the fat and then slicing.

This is either side of the first brisket after I separated the point from the flat. This is just showing how much fat was in there. I trimmed most off before slicing

Here is the first cut on the smaller brisket. It was primarily flat with a chunk of point still attached but a good margin of the cut was the fat that separates the two.... I kind of pulled up on the point and lightly cut the fat portion and it separated EASILY. The meat itself was very tender...

Chef jimmy those are interesting points you make and points I’ve often wondered myself! With meat being so expensive and time consuming though it’s hard for me to skip the rest after hearing so often how critical it is!

I didn’t know you could let them go that high! I’m thinking I’ll probably just make sandwiches to help stretch the meat out maybe I should let them go? Nah I better stick to the plan this time! Next time I might try that!

This is my smoker set up. It’s an old leaky smoker and the intake vent is seized so I leave it wide open. I use that little fan to control my airflow and temp. It actually works quite well. I use tin foil all around the lid and whatever else seam I need to fill. Not the best but I’ve got it...

I’m at 198 on the smaller one right now. I just put them both in the oven after I wrapped so I can hold a more consistent temp. Soon as this small one hits 200 it’s being wrapped and put straight in the cooler. I’ll move my probe on to the bigger one and repeat. Will post pics of final product!

160• on the smaller one wrapped as soon as I took the pic ^

This is after three hours of mesquite smoke at 225-250

So this was last night injected and rubbed

So I’m six hours in and my smaller of the two briskets is at 192. My bigger one is at 185 so they’re looking good. I only have one meat probe so I’m trying not to move it around too much and poke a bunch of holes in my meat and lose juice! I did notice after checking my bigger one and I went to...

Ya in the past I’ve had to rush through the rest period bc three kids all in sports and have a schedule to stick too. Should have plenty of rest time this go around

I’m kind of concerned about the injection. I don’t know if it was a good idea to inject it the night before or not

So last night I trimmed the hard fat off and peeled away some silver skin. Made rub of salt, pepper, paprika, chili powder, onion powder and powdered beef bullion cubes. Injected with apple juice infused with a small amount of my rub. It sat in the fridge all night and has been on smoke at...