New from Utah

[gholt]

Need to the forum from Utah. I have a pellet camp chef smoker. So not as high tech as most of you, but I have smoked ribs, loin, cookies, pizza, burgers, corn bread, pork shoulder, pork butt, and thanks to your guide on brisket, I did that yesterday. Here are the below. I didn't take any after but it was delicious. It was 9 lbs, and about 6 after triming the cat off.

I followed smoke to 160, then wrap in foil to 190, then let sit in foil and towel for an hour.

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[briggy]

Welcome Gholt!  We have stick burners, charcoal, etc - not as sophisticated as you might think.  Personally, I stick with a WSM.  Always like seeing a good brisket, hope you enjoy the forum, lot's of knowledge here.

 

[SmokinAl]

Good looking brisket!

Glad to hear it turned out so well!

Al

 

[gary s]

  Good morning and welcome to the forum from a nice sunny day here in East Texas, and the best site on the web. Lots of great            people with tons of information on just about everything.

        Gary

 

[gholt]

Thanks all. Be trying more. Sorry for the three posts. Couldn't get me email verified.