Recent content by Barry G

Well, I should have paid more attention to the "+" in your 5+/- hours. After 8 hours I had to finish it in the oven as it was already 5pm and if I didn't have it ready by 7 my wife would be sending me out for take-out :p I should have treated it just like a brisket flat and planned to start it...

I have a 5# brisket point that I plan on smoking to make burnt ends. I plan on having the burnt ends for dinner so I am trying to time smoking the point accordingly. About how long will it take for the point to come up to temp - I am shooting for 195-205 - to be able to cube up? Should I let...