Recent content by Doug_B

Yeah..I had seen that. The chuck roll was the old standard 190-205ish, but just wasn't sure that's what he was doing. The one chuck I took to that temp was not good at all. Completely dried out. Perhaps it was too lean.

DW - What temp do you typically take the chucks to?

Makes sense. Thanks Kevin!

I'm interested in your chuck experience! I haven't had much luck with them. Remember my first reply to you...I'm no expert. But, I'll sure share my experience. My goal, right or wrong, was to foil near the "stall" temperature on the brisket. The temperature at which the brisket "holds" for...

I saw it done this way in a video and this method created much more "smoke" initially. If the air is regulated, it's going to burn the same either way I figure. But maybe not. Just never heard or seen it done that way and I was curious.

I put my 10# brisket on about 7:30 am and took it off around 3:30 pm. Early in the cook, I tried to keep the temp down, but gave up around 1/2 way through just let it settle where it wanted, which was just north of 300. I agree with Kruger...thickness is key. Try to get a brisket that is...

As far as I know, the Minion Method calls for putting several lit coals on TOP of unlit coals. Does anyone put the lit coals UNDER the unlit coals? In other words put the lit coals in and then pour the unlit coals on top of those?

I'm probably one of the least experienced here, having done 3 full packer briskets (flat and point). But I've done a lot of reading. The first two smokes produced somewhat dry, leathery briskets. I was pulling them precisely at 195. Couple weeks ago, I cooked my third brisket near high heat...