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Thank you everyone for your responses. They have been very helpful to me. I now have a bag of lump in the bin. I always kept it in a trash can I have nearby. It just means I have more fuel at my disposal. I have not taken the tank in yet. I will.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: shredded brisket is great in sammies and tortillas. did it just taste bad ?? also i never foil. </div></BLOCKQUOTE>The consistency of the...

I never updated this. At 14 hours, both brisket and butt were at temperature. Just about every butt I have smoked so far have been the Renowned Mr. Brown. We really like it, and I feel like I have that down. I was looking forward to something different. As I said at the top of the thread, I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil: Man that brisket looks great but where are the sliced pics...lol. </div></BLOCKQUOTE>It's still on. We're only at 175°. When it's done...

That pulled pork looks good, Marc. Congratulations! Dedication doing it in the rain.

The brisket just hit 165°. This is what it looked like immediately before I foiled it. I only have one remote. Since the brisket is foiled, I moved the probe to the butt. Interestingly, although I guess not really surprising, the butt is also 165°. We are just now 10 hours in. It...

8 Hours In:

I purchased a used SS Performer a few weeks ago. I've been cooking on it, but there's a little work I should complete on this to get it in better shape. I've yet to use the gas starter. The gas is empty. Where do I get replacement gas? Would Lowe's or Hd have this size? I don't ever recall...

Those look really good, elmo. I enjoy lamb but have not cooked any in a long time. I'll have to add that to my To Make list.

Many years ago I gave up cookbooks. I've used Mastercook for a dozen years or so. It wasn't long after that I decided I never needed a cookbook again. Why buy an entire book when only a few recipes are cooked? It fits my mode of downscaling in any area I can. June is a busy month for...

There are three new videos up right now with Jamie Purviance and Steven Raichlin sharing stories. http://www.youtube.com/watch?v=iRN-VTuA0aw http://www.youtube.com/watch?v=VBC3x4eTEDQ http://www.youtube.com/watch?v=TgzSaieB5Z4

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I did post to you about making the burnt ends in your HH brisket thread from the other day. </div></BLOCKQUOTE>Thanks, Bryan. I guess I...

Until the other day, I had never smoked a brisket. Ever since I've been saying that should have happened long ago. My wife even suggested I smoke another this weekend. Well, I kept the point in the fridge. I've never had burnt ends, but everyone seems to rave about them. Since I am now out...

My family is smaller than many here . . . but at least they all match.

Done! The brisket was very tasty. Even my wife was impressed. I pulled it off at 4.5 hours. I let it rest about 30 minutes as I finished up the rest of dinner (Roadside Chicken and Hobo Dinners). I made the No. 5 sauce to accompany this. As I said, this was my first brisket. As such...

What is fork tender? I can slide a fork through the middle without resistance. The end and the point provide resistance. It's been 4h15m.

At 2.5 hours in the foil.

Thanks. I did cut it off . . . mostly anyhow. Thank you for the help.

I've never cooked brisket before. I've been reading and am going to do a high heat brisket as described here by Kevin, Bryan, Craig et al. As I inspected the brisket, I found a fat deposit on the opposite side of the fat cap that is sizable. Do I cut that off prior to smoking?

The folks over at Barbecue Bible seem to be Char-Griller enthusiasts. I was looking at one of those a year ago, which brought me to this site as I explored my options. I purchased a WSM to supplement my POS Char-Broil gasser. I decided to re-build that. By the time I collected all the parts...