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  1. S

    YABF (yet another brisket failure)

    Been there. What has worked for me is I don't trim any fat. I cook with the fat cap up at 250 for 8 to 9 hrs then take the fat cap off and place on a rack above the brisket at 275 for another 2 to 3 hours. Once the fat cap is nice and burnt I remove brisket and let it rest in foil for an hour...
  2. S

    What is your opinion

    I have to agree with noboundaries, been smoking ribs for at least 15 plus years on a multiple of different smokers with and without the membrane, I prefer with the membrane on, tend to be a whole heck of lot juicer.
  3. S

    Looking for stackable pellet containers

    Wine and beer making supply stores carry the 6 gal pails. Used for fermenting wort for beer and wine. Also some wine juice comes in the 6 gal pails, that is how I acquired them.
  4. S

    New to smoking

    Welcome from Trumbull county Ohio once you get this bug you always have it
  5. S

    Looking for stackable pellet containers

    I use 40#cat litter pails and I can stack safely 3 high
  6. S

    Rec Tec , Traeger or others?

    Purchased my first pellet smoker 6 months ago, a treager. Should have done my homework, I have to clean it out every 2 to 3 uses along with the temp probe. FYI, I have 3 other smokers but wanted something I could grill with and not have to check on for a few hours, fat cap briskets take a few...
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