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Thanks for the above tips, had time so just took a pic of leftovers. So this pic is right now, cold, and just out of refer.

I'm fairly new to cooking brisket and had an issue last weekend. So last Sat I'm in Costco and pick up a 7 lb brisket flat, head home, do a real light trim, then apply pretty much standard rub, smoked salt, pepper, garlic etc. and let it sit overnight. Sunday, up early, and brisket goes onto the...

The only part I didn't understand was "leftovers", what's a leftover?? LOL

Warning in upper left

Next time I go shopping, should be in next day or so, but I've seen it a couple of times.

Well I pulled a 3 1/2 lb chunk of eye round out of the freezer the other day. Slow defrost, basic rub, beefy injection, and let sit overnight in refer. Into the smoker at 250 deg for a couple hours, with the ThermoProbe in place. Nice steady rise in temp, all good. Pulled it at about 138 deg...

Hi, I have a Masterbuilt 330G gas vertical and have been having the usual problems of keeping the wood chips going for a steady stream of smoke. Being an automatic temperature regulating unit, when demanding heat have nice flame and usually good smoke, but once at set temp and flame dies down...

I've got one in the freezer now, about 3 1/2 lbs, that I bought a few months ago when they said we were going into a shortage situation and I was stocking up with anything I could find. It might be about time to pull it out and prep it for a cook this weekend.

I cheat, LOL. For shoulders I've been doing about 3 hrs on smoke, then drop it into a preheated crock pot for about 4 more hours.

OK will try something different next time. Also, was using 6" long meat hooks, today ordered same hooks, but in 3" length, raise everything up 3"

Used molasses as binder. Did not have enough height for drip pan, but no difference, that wouldn't change the fact that the rub dripped of the ribs. That's the issue, how to keep rub on, not slide off.

So last week I modded my Masterbuilt 330G vertical smoker to hang full racks of ribs from the overhead, instead of cutting in half and laying on shelves (which also limits you to two racks). Yesterday got up and prepped a few racks to try out. Usual brown sugar, and assorted spices rub, so far...

Oh yeah, had 2 racks of St Louis ready at the original start <wink>

I did an 8 lbs last week, took about 4 hrs, started about 225, then increased a bit each hour, finally finishing at 325-350, with an internal at 165+. I was basting a bit so skin wasn't crispy, but meat was tender and juicy.

I cheat, LOL. I'll smoke for 3-4 hrs, until I get good bark color, but instead of wrapping, I'll drop it into a preheated crock pot. Pour the drippings in, add a little more apple juice, Franks sauce etc and let it go for another 3-4 hrs. Also, I may slice some chunks of a little early while...

I'll be starting mine at noon tomorrow (Sunday) for a 7-8PM finish. I normally do 6-8 lbs, was only able to get 4 1/4 lb yesterday. I just finished the prep, brown & turbinado sugar, garlic, S & P, onion, mustard, adobo etc etc rub. Then injected with apple juice, Franks hot sauce...

Door gasket easy to get on ebay too

Ok Ok, I'm the new guy, I'll be different, lol I just got this last week and have used a couple of times so far. Came highly recommended and seems to be doing the trick. ThermoPro TP-08S Wireless Remote Meat Thermometer w Dual Probe

The bowl under Cloud 9 is good with some pow, esp if the traverse to Min Basin is backed up. I usually split my time across all four, Alta/'Bird/Solly/Bri, gives me some variety. Done the whole P City/Canyons in the past too, but become to "family" oriented, and now that Vail bought it I won't...

Thx If I'm reading your screen name properly it looks like your based in Sandy, Ut. I regularly stay/pass thru the Sandy/Midvale/Murray Ut area as a base when skiing the Cottonwoods.