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Thank you for your recommendation. ❤️

That’s a great tip regarding membrane. Which of Tony C’s marinade did you use? Tony Chachere Injectable Marinade Variety Pack, Butter, Butter Jalapeno and Roasted Garlic, 3 Count https://a.co/d/hGXzGxt

Well that other link to Jeff's injecting brisket was a colossal game changer on tender and juicy brisket, same with injecting an organic chicken. I'm sold on using it for at least those two.

I saw this video where he injects his ribs. Wondering if any of you have pro's/con's on this. I'm asking because I did get an incredible result using Jeff's technique of injecting brisket I posted about here.

As a new smoker, I learned this very lesson when using Jeff's Corned Beef recipe. Following ONLY the Thermoworks Smoker probe (and build in smoker probe) "done" temp that Jeff said--rather than using that only as a guideline, resulted in a tough brisket. I have now forever learned from...

Thank you! I found it. What all do you use it on?

Only a few minutes. Took off 225F smoker. Cut into side while still in pan, put in 300F oven covered.

Thank you for your wisdom. Sounds like a great way to go! I’m so happy I found this forum! ❤️

Such wonderful and helpful advice. Thank you! Everyone here has been really great. I’m wondering if the best way to cook the other corned beef brisket might be in a Dutch oven in the oven?

As always, I appreciate the advice…but for newbies like me who rely on Jeff’s recipe, it would have been great for him to make this practical tenderness probe guideline known beyond the IT of 195F which was all he stated in his recipe. That’s what made me start this thread.

I agree and bought this ThermoWorks probe which reads cooker temp in addition to food probe. https://www.thermoworks.com/smoke/

The thing that’s still weird for me is cooking 3hrs on grate then 3 more covered still at 225F wasn’t remotely tender despite IT of 205F (Jeff said done at 195F IT in recipe), but then requiring still 2 more hours at 300F covered in oven was shocking before being tender. I checked it in oven...

Well thanks to your advice, I know now to test for probe tenderness with all briskets, butts, chickens, etc besides relying on internal temp. I know that’s an obvious thing to do based on your experience. For newbies like me, especially after a great success with Jeff’s injected brisket I can...

Good advice

Well I read the comments on his recipe page and two others had the same issue. Jeff’s comments to Brenna is that he never heard of it not being tender if an IT of 200F. His recipe said to stop cooking at 195F While what you said makes sense, I have a hard time reconciling the fact that it...

Used his recipe here and found that the rub/horseradish/mustard/BBQ sauce was over the top distracting from the wonderful corned beef flavor. Also, smoking at 225 as directed, open, and then braising sealed did not result in a tender result, despite internal finished temp of 205F. This was a...

I don’t know about Masterbuilt, but I can wholeheartedly endorse the Nexgrill Oakford and for its low price I considered it an amazing bargain. I have looked at friends who have Traeger and Weber smokers, and the functionality is the same but much cheaper. Your choice. My temp variations are...

Gator, I have done sausages, ribs, pork butt, pork loin, whole chicken, and jerky from flank steak. Everything has worked out perfectly. Personally I LOVE the electric pellet grill combined with a thermopen temp probe to double check a couple of sites in the meat. I can get readings, alerts...

Gator, I went with the Nexgrill Oakford 790 at Home Depot for under $400 and after using it for 3 months absolutely love it.

A smoker rental business? Say more what this is about.