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Hi all, I'm just starting off a cook for a big party with about 40 pounds of meat and I'm experiencing a critical failure. I have an original-style Stoker and my fire probe and meat probe have somehow reversed themselves!!! The long, pointy meat probe, inserted in my the brisket is showing the...

That's my usual modus operandi, but this time everything's got to change up due to the expected afternoon storms. Normally I start around 2am, finish at 2-3pm, let everything sit until 4:30 or 5 then slice/pull and serve. This time I need to have stuff off the smoker by 12 noon at the latest...

Hi all, I'm hosting a cook for about 25 people this coming Saturday, for which a 14# packer brisket and two pork butts will be guests of honor. Planned dinner time had been about 4:30 to 5pm, but a good look at the forecast shows that very strong storms are expected from any time after 3 until...

I t have very good temp stability for long cooks as I'm using a Stoker system. For whatever reason, it always seems to go crazy an hour or so before dawn, but before and after it's rock solid. In the past, I've been holding at 225 or 240°. Rarely higher, unless I got a short-term spike or unless...

If I had to describe my last brisket cook, that would be a good way. It was cooked as well as it could be in terms of tenderness, safety and pull-apart-ability, but it was just dry; lacking in jiggly juiciness. I love long, slow cooks, that's for sure. Plenty of time to make a slight correction...

You're so lucky in that regard, John. Sadly, as I've said before, up here in the People's Republik of New Jersey, finding an affordable brisket of *any* grade is extremely difficult if you don't have a Restaurant Depot membership card. Even there (well, at least in the one near me), they don't...

I only wish I could get briskets at Costco. There are precious few places to get a packer cut in northern NJ at a reasonable price. I called my local butcher yesterday. If he gets one in for me (i.e. I can't choose the brisket I want to buy and cook) it's $7.49 a pound for "whatever they send...

Time is one thing I generally have in abundance and if I can get perfect results in 18 hours (which I've heard him talk about on his videos), I'd actually be really good with that. But he must be using monstrous cuts at 200° if he's letting them cook for that long. At 225-240, even with a 12 or...

This seems to go against what was said a bit earlier: 4 to 6 hours from start will get it into the stall (which has been my experience in the past), and then another 2 hours or thereabouts in foil. I have no idea what the time would be using butcher paper instead of foil, however. What kind of...

I have done hot/fast with foil and while occasionally juicy, even with an extra half hour in at 275-300°, the bark was never truly that thick, black thing of beauty that 14-16 hours nekkid yields, and which both my wife and I adore. This was my first time with paper (incidentally, all I could...

Thanks....I think I'll need it. I'm definitely no noob to brisketry, but I'd like to get to the point where my briskets are as awesome as my ribs and pulled pr0k. I've rarely had better from either of those meats anywhere else. The water in the pan while using the Stoker was a one-off experiment...

I actually watched them carve a portion for me with the grain at Blacks in Lockhart last year. I was shocked -- and it was still some of the tastiest brisket I've ever eaten! Smitty's was just 'meh', but Kreuz's was perfection. And I was stuffed like Mr. Creosote from Monty Python and couldn't...

Nope, no pics, but definitely sliced against the grain. I slice off a teeny wedge on one corner so the flat will be cut 90° to the grain. Plus the grain was clearly visible through the bark.

I think I'd be happy with that level of bendiness and visible separation of the fibres and connective tissue. The flats of the ones I turn out are much denser and would not bend 180° degrees that easily. Well, they would, but it wouldn't look that good. Hard to describe; I never photographed the...

Dave, if this had been one or two cooks I'd agree; but in this case it's about 8 in 10 that turn out dry. My usual process for low and slow is to let it go unmolested until my Stoker meat probe is in the upper 180s, which is where I set my alarm. Then, usually about a half hour later, I start to...

John, the issue is that it never got probe tender at any point in the cook, except at the very innermost part of the point. It hit the right temps, could pull apart with a light tug but the meat was just far too dry. Not overcooked and probably not undercooked either....it just had very little...

Yes, that happened to me last weekend after I unwrapped in preparation for the post-cook cooldown. On the other hand, it made for a tasty snack for Ye Olde Pitmaster <G>. How would would determine this and how to cross-reference a number to see where it originates? I can definitely state that...

Wow....talk about an old thread of mine getting dug up four years later on--wow! This only happened the once, and I recall burning a full ring of blue-K as hot as I could get it and using commercial grill cleaner on the cooking surfaces. Ever since then I've stored the barrel portion upside-down...

I won't be getting a Snake River Farms Waygu brisket any time soon, so my only two choices here in north Jersey are Restaurant Depot's "Angus Choice" and Restaurant Depot's regular Choice. I find that the thin ends of the flat are always very thin--I never see the thick flats on anything in...

Franklin, yes, since his videos are the best source of info on the topic, but I'm also comparing to what I've been served at the three legendary restaurants in Lockhart, TX, as well as at Hill Country BBQ in Manhattan and Delaney BBQ in Brooklyn.