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  1. ramkilr

    Internal temperature question

    Seems like everybody here goes by the internal temperature to know when a brisket is done - but I'm confused about the numbers. The common wisdom is to take it up to 165 degrees, then foil it and take it up to 195 degrees. But every meat thermometer I've sen says that 165 is when the meat is...
  2. ramkilr

    Saw a nice looking grill

    So we were at Lowes yesterday looking for a new range for the kitchen and I had to wander through the grill/smoker area - saw this unit on display...
  3. ramkilr

    Marinade or inject?

    So, we went to Smart&Final today and picked up 2 hunks of brisket - a 3-lb flat and a 3-lb point that I'm going to be heating up tomorrow. But I've got a couple of questions: Since these are two pieces of meat should I use the total weight to figure out an approximate time for smoking, or since...
  4. ramkilr

    Real basic brisket questions

    I'm a total rookie here, and haven't found answers through searching, so I thought I'd ask some really basic questions here: 1. I've seen the terms "flat" and "point" - what do they mean? 2. My local source (Smart& Final store) sells their brisket already packaged - what is the best size to...
  5. ramkilr

    Smokin' in San Jose

    Howdy all!. We recently got a free smoker - a Brinkmann Sportsman model #815-3060-4 - and tonight was it's inaugural flight. I've never used one of these things before and was a bit apprehensive but we found a small brisket (just under 3 lbs) at a local Costco and gave it a try. It ended up...
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