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All done. Hardly shrank at all ( 18" long when done ) and I have pics. Just can't load 'em. and not going to wait a couple of hours to do it.

Taking way longer than I figured (translate=miscalculated). At 5 hr and just wrapped at 163o. Gonna be a late dinner.

Waited 5 minutes for it to show (even as just a thumbnail)-->no joy

I did wait (100% then it disappeared/waited a minute or 3 but still nothing). DIdn't think those hard knobs rendered down (from what I read anyways). I do know that soft fat between p&f is absolutely devine. Dare I say, better than the meat itself 😉

as an update before peeking--meat temp is 140 and WSM has held rock steady at 333 (target is 325-350).

Getting a whole packer brisket ready to smoke in my WSM smoker. This baby started at 16 lb but after trimming, she comes in at 14 lb (my last packer was 13 lb and lost 3 lb to fat so this one is the better version (y) ). This is 21" long trimmed This is with the rub on. Only one side as the...

https://virtualwebergasgrill.com/2014/08/vieluxe-the-weber-luxury-grill-youve-probably-never-heard-of/

That is priceless (y) Haven't even put gas in the s'blower yet :(

Had our usual Rum Cake (google for Bacardi Rum Cake) with a golden rum base. It uses 1/4C in the cake and 1/4C in the "sauce" so 1/2C total. Was perusing recipe sites and as I like a good Scotch, included that in my search. Well, as much as I like Scotch and cake (not usually together), this...

You sure it's the unit (although it is 14 yr old) and not the probes/cord itself? Tend to separate internally what with all the bending and heat exposure. Of course, if you really want the newest and greatest.......... 😉

40 lb raw = 20lb cooked (give or take 5-10%)

Actually, not quite true: American AP flour has much less protein than Canadian flour: All-Purpose Flour – A blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as “plain flour.” All-Purpose Flour has 8% to 11% protein (gluten). All-purpose flour is one...

I think a rack works just as well but to each their own

https://tvwbb.com/threads/how-do-you-clean-your-wsm.79271/ https://www.virtualweberbullet.com/cleanup-maintenance-storage/

Do high heat and wrapped part way-->3-4 hr or a bit less. Did a 13lb packer and it took 5 hr IIRC https://tvwbb.com/threads/high-heat-brisket-method-a-compilation.7188/

I like the idea but not at $115 for just a basket. And cleaning could be a chore depending on what coating is used on the food.

Cut from Top Blade. Excellent vid below

Couldn't decide on where to put this post as it IS about brisket but I figure I'll leave it here and Chris can move it if needed. Guy's got a nice knife collection and is very enthusiastic about his craft. The vid is about 15 minutes long (and a commercial in the middle) but, well watch and...

For pure ancho chili powder https://tvwbb.com/threads/make-your-own-ancho-chili-powder.26190/

In regards to no-stick, those ads use brand new pans and yes, no lubricant required. Not till after several months use anyways. It wears off, regardless of how careful you are (plastic or wood tools don't matter). I just watched an excellent movie about Teflon. Maybe you'll reconsider using...