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Agreed. I smoked my last brisket (12lb) hovering around 275. It cooked faster by several hours, and yielded much better results that the previous one that I smoked at 225. Some smoke at even higher temps, and get fantastic results.

Thanks for the tip. I might have to try not trimming sometime. I trim it off because it gives me an awesome bark and caramelization all around the meat, almost like pork burnt ends. I haven't had any issues with juiciness. But you make a good point. I'm smoking some Saturday. Perhaps I'll leave...

There are so many methods and variations. Each one can give you awesome results. I will say that I buy full spare ribs, cut off the rib tips/brisket cut/whatever-you-want-to-call-it. That gives me St. Louis style ribs, plus the rib tips. Honestly, the rib tips are my favorite part. It's pure...

Are you using lump or briquettes?

I quickly learned that chips don't do much in my offset. They burn up too quickly, even if you soak them. Big chunks are the way to go. Smaller pieces/chips are only good for bringing the temp up if it drops too much. Chunks also significantly cut down on the amount of charcoal I use. They burn...

Yes, yes, and yes.

That's a juicy looking brisket. Ribs look fantastic too. You got a nice color/bark on both!

That is a beautiful brisket! And the gravy looks fantastic. I'll have to try that next time. I have a ThermoPro TP-17. I love it. The dual probes come in really handy for something large such as a brisket, since I can monitor temps in two areas.

I've found that three days in the fridge is enough for most cuts of meat. I almost always put frozen meat in the fridge Wednesday too. That way it's ready by Friday night, which is when I trim, and rub, and wrap for a Saturday cook.

In a pinch, I've thawed a large brisket in cold water after sitting in the fridge for a day. It was still frozen solid. I was amazed at how quickly it thawed in the cold water. It took about three hours to totally thaw to the inside. That said, the water must remain COLD! Throw some ice in there...

Looks great! I keep seeing smoked meatloaf posts. I've been meaning to do one for a while.

I ended up making fajitas. I was outvoted. The flank turned out amazing, though. It was the most tender one I've ever had. The next flank I pick up is going into your carne asada marinade.

Yeah, that thing is huge! Looks tasty! I hope you have a speedy recovery.

I almost always mix hickory and apple. I'll increase the amount of hickory for beef, and use a little more apple for pork.

I trim, pat dry, give a thin coat of mustard, rub, and wrap the night before. I then add more rub before putting in the smoker. I've noticed no difference between cooking at 225-280, or even 300, aside from cook time. That said, if I have the time, I will smoke at 225-240 simply because I enjoy...

That TT looks awesome! I'm trying to find a source in my area so I can finally smoke one.

Nice! I've been wanted to do some beef ribs for a while. I've never smoked them, only grilled. I look forward to see how yours turn out.

Beautiful bark! That's a lot of tasty looking PP. Nice rig, BTW!

Welcome! There are a lot of friendly, helpful people here with great info and advice. I've learned a great deal in my brief time here. I agree with 5GRILLZNTN. 10 coals, if using briquettes, is a good start. My first cook, I dumped 1/2 a large chimney worth of charcoal in the fire box. It...

I have an inexpensive offset smoker. I love it. I've had great results with it so far. I knew I wanted a traditional setup. I think it's great to learn on. I love the process and ritual of smoking meat. The offset gives me that experience. I reserve use for weekends, when I am afforded time to...