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Well... We'll see. Here' how the Time / Food Temp / Pit Temp has gone. 7:40 / 39 / 350(?) 8:30 / 60 / 228 9:10 / 97 / 371 9:50 / 135 / 370 10:20 / 154 / 370 Should be hitting the stall soon. Plan to foil around 165* Lookin' like rain though.

Shot to show how saturated the flat was after the injection. That's liquid in the upper right hand corner of the meat. Oozed out when the flat got bent.

I've heard that before. Yepp. 18.5". I've been using some form of Guru since about 2006. Original instructions with the comp model said to keep all vents closed and it's worked. About the only times I've needed them have been in frigid / blizzard like / Just rained and turned to snow...

Yepp... Late lunch. Around 3.

Any time. You did a lot better than I did first shot. A cooler's a good place to let a brisket rest too. If you don't mind, how are you planning to serve it? Are you going to warm it somehow? That's something I've never really learned to do well.

Hi. First try at cooking a flat High Heat method. Pictures to follow. - 10 lb flat. - Injected with 2 cups apple juice, sugar, salt, white vinegar, beef consomme' about 36 hours ago. - Flat absorbed all but about a half cup. - Rubbed w/paste. Sit for 24 hours. Sprinkle with dry rub...

You always need luck. About a month ago door fell off my pit when I wasn't watching and literally ignited $100 worth of meat. (a sad day. I'm still in mourning). I think it's time for you to start taking out a probe and checking to see if it's tender or not. Should feel like a knife...

OK. I'm going to give HH a try. Will post up in a different thread. Cook will be 10lb flat injected and resting for about 36 hours. Straigh out of the fridge and into pit at 350*F.

Looks good to me and right on schedule. Never would have thought it given how quickly the first part of your cook went. Good for you. Hope it tastes as good as it looks. Just goes to show. Every piece of meat's different. Keep an eye peeled tomorrow. I'm going to try a 10 llb injected...

8 lb brksket. 5 hours to 172. OK. I'll buy that. Hope it tastes good. Guess you're eating the ribs now huh?

Hey thanks Sheila. Hadn't started looking for any of the safari stuff yet. Do you happen to know if it's IOS (iphone) compatible or just OSx (Mac).

OK. Sounds like you're there. I'm going to guess you might have the probe a little bit close to the surface. Is the probe in the thickest part of the brisket or in the center of the brisket? You want it in the thickest. Feels to me like your probe is about 5 to 10* higher than it...

They do. Amazin how many ways can be found to spend money... *smile* Honestly, I've just been using a set of heavy work gloves for as long as I can remember.

Been there. Good luck. Post up when you hit the stall.

Agree. One hour from 70 to 140 is a tiny bit fast for an 8lb flat. Double check you have your probe in the center of the thickest part of the flat. If not reset it. Since you've got your ribs on the top rack you're going to need to prepare to work quickly. Don't want the pit temp...

You're doing fine. Don't worry. You should figure the brisket's going to take between 8 and 10 hours at that temp. Personally I wouldn't foil before 160. The ribs will be done way before the brisket.

Hi. Thought this might be helpful for anybody just starting out with a CyberQ Wifi. [As I am.] Or if you're using one and don't want to keep hitting the refresh button on your browser. This link shows you how to install an auto refresh tool. It will automatically refresh your tab at the...

Don't worry. All is well. You're fine. This is what the meat's supposed to do. You're going to hit a stall at about 160*F and then it won't budge for several hours. BTW, are you doing just a flat or a full packer (flat and point). How much does it weigh? Did you put it on...