Recent content by Michael T

Greg R said to trim the point from the packer when you are getting ready to foil it. What's the reasoning? Does the point get to dried out during the cook?

thanks for all the 411!

thanks for all the input!!!!! I was reading the recipe for finishing off the brisket in the oven. Do you'z find that finishing it off in the oven works better than letting it finish on the WSM

I'm aiming for a whole packer. I went to sams and all they had were the "flats". If that's what you call em. I'm going to try a local butcher to see if he has a whole packer.

I'm going to try my first brisket tomorrow night. I have three choices of wood to choose from, those being hickory, cherry and oak. Can anyone suggest what wood or woods combined would be most suitable for the brisket. Additionally can anyone suggest any good tips or "secrets" that would help...