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Unfortunately i would like to rest a brisket over night but short timing i did all i could. Final product made delicious sandwiches, but some slices just fell apart while slicing, but still delicious. All i would want to make it better is more resting time. Left half of the brisket to finish...

It is 196 or higher everywhere i probe and most of the flat is 203 or higher that was an hour ago. Flat reads 205 now and 199 on the other probe as of now. The cut off flat I got to about 185 foiled over night. Cut up and threw in the drip pan for ends took out an hour ago prepared and...

That is the brisket coming out of fridge and going back into smoker this morning. Going to reheat for few not sure if i trust just the 13 hrs it had and not like it will hurt to cook it longer.

So had to take it out around 10:30 my roommates weren't comfortable with it staying in overnight.....they will warm up to this whole thing(they are worried worts). Luckily it read 205 and i re probed enough to where i felt uncomfortable (almost as if i were just stabbing it all over lol)...

It's been in since 9:30 this morning at 275. Probably had to take about 3 maybe 4 lbs off so it will be going until the early morning.

I wish i could. Unfortunately i did not consult the rest of my house when getting my 30inch. I thought it was so small nobody would care since we have no BBQ anyways, I was mistaken. They all thought it was huge and got mad..............right up until they had the tri-tip sandwiches and ribs...

Luckily it is 22 pre-trim. He said something about it being trimmed already but luckily it is not. It will fit perfect once i trim it up i think. Ive always done 225 for brisket...275 might be my best bet with this short time frame.

So my buddy wants to do a brisket for his moms birthday and ended up getting a 22lb one and all i have is the masterbuilt 30inch. Any suggestion on how to fit that bad boy in? Should i roll one side up?

I did pile up the chips and just for the last hour I added another pile up. Unless you have a better idea i need to attempt a brisket for a birthday. I was thinking about smoking it on Saturday to 140 then finishing it on Sunday(day of party) so i can try and get a double smoke on it. Is...

Controller worked out great and ribs came out great as well. Eventually i will do the mod for briskets and such but i was oddly surprised how much smoke flavor there still was and the chips were ash. So for now anything between 1 to 6 hrs of smoke is fine but eventually i will mod for more...

Either way my 2 trips and 3 racks of ribs on test day came out amazing. Was surprised the ribs fit seeing how small the smoker is.Just had to sit there with my probe reader until i found the sweet spot which was easy with the tri-tip run but the ribs having to open the door twice to do the 3-2-1...

I went ahead and got the pid i will try it without mod at first and see what happens.

Been working in the industry for years now and just never decided to get my own smoker until now. I love it and due to Covid shutdown I figured I have nothing but time and i miss it. Buddy of mine said find a forum get opinions from other people even if its just recipes. So that is what led me...

Would the mailbox be required if i got the controller? Would my chips not burn through out the smoke?

New to home smoking, I know the flavor profiles and have used an electric digital smoker at my work. Just bought the analog masterbuilt MB20070210, i was getting 15 to 20 degree swings both ways trying to achieve 225 degrees after the initial 275 degrees burn off. I was wondering if i went ahead...