Recent content by JustinGlow

I have a brand new black Weber Q1200 lid. Would like to either sell it or trade for another color. Not sure what they are worth?

I am pretty excited about it. Been looking for a while and this one popped up less than a mile from me. Garage kept and hardly used. The guy won a BGE and wanted that instead because he didn't have enough garage space for both.

I found a Gen 2 Performer for sale locally. It's the Crate & Barrel edition.(Pea Green) Excellent shape, has the gourmet cooking grate. I gave $140 for it. How'd I do?

I picked up a 4 lb point to throw on my 14.5 tomorrow morning. Any recommendation on cooking the fat side up or down?

Sold......

Ordered a mini and picked it up today at my local HD. Perfect for my 14.5 WSM

Same at the Walmart in McKinney, Tx. $199 and they have three of them.

Any interest before I post on eBay? Will take best offer. Pm me if interested.

I did not probe the meat. I am new at this so help me get a better understanding. If the brisket was at 200, it's not autmatically done? Would another hourmnot cause the temp to go up even more? Sorry if these are goofy questions. Just want to make sure I learn from each smoke.

1st brisket is in the books. Cooked it to 160 then wrapped it in foil. Took off when internal temp hit 201 degrees Let it sit in foil wrapped in a towel for an hour Had a really good bark. It was nice and moist but also chewy. Any idea why? Did the fat not render long enough? I cooked it at 250

That's how it went on this morning, stay tuned.

Two more questions: 1. Water in pan? 2. Fat side up or down?

Would you still wrap it at 160?

Any pointers or tips on doing the point? I' going to smoke at 250 till I reach an internal temp of 160, then wrap it in foil till around 200 degrees. Sound right so far?

I was strolling through my WalMart this week and got the floor model WSM 14.5 for $125!