Recent content by Mike Oz

Another question, how much of the thin end of the brisket should I trim off? Here are some pictures: http://imgur.com/a/qx0Vp There is a huge variance in thickness, how much should I take off?

So I just picked up a 13.25 pound packer that I'm going to smoke tomorrow. I've done ribs and butt but never brisket so I wanted to make sure I have my plan down solid. I also have a couple questions: 1. I was planning on smoking at 250 degrees but I've been reading that the lower and longer...

I have a 18" WSM and so far I have cooked a pork butt and 3 racks of ribs. Everything has come out delicious. I'm planning on smoking a brisket this weekend and I want to make sure I get it right. When I cooked the pork butt, the Maverick probe at the top grate level was 25 degrees or so away...