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Charles, I have not yet figured out how to hit the perfect point. I just keep experimenting and hitting around it. Currently I am running about 4 hours, foil for one to one and a half and then finish out of foil w/ sauce for 1/2 to 1 hour. The WSM and BRITU w/ modifications put me light...

Jack, I think that the perfect cooking point is effortlessly clean bones with texture. "Falling off of the bones" probably amounts to somewhat overd one. Anyone can boil them till they fall off of the bones.

NO problem using the meat probe for pit temps. Just let us know how it comes out. Have FUN!

Steve: HD had an Echo 14" chain saw for about $199. Yes, I know, you can buy bigger for less. The Echo trimming sas is light weight and better ballanced than the larger, cheaper competitors. It is almost a one handed saw. Lets get together this spring, Q some meat and you can try my saw...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vernon N:

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill W.: The only problem was my rub was way too spicy. </div></BLOCKQUOTE> Isn't that an oxymoroW?

Bill -- that is the way to go. Jim Minion recommended it, I did it, and IT WORKED! Do recommend that you buy some cheap bacon and cover the grill below the brisket with the bacon. It tends to take some of the direct heat hit and (I believe) helps the brisket turn out better.

Keri -- do you cook with the fatcap down after separating (which I believe is point down after my first packer)? What effect does putting the point on top have on the bark? My first packer (small, about 9 lbs) ran for 17 hours at 210-215 and never got up to temp running about 175 in the middle...

Steve -- yes guru. Ran for 18 hours at 210-215. First packer attempt. temp in middle of flat was about 174 and in part over point was about 165 when I foiled for one more hour. Rave reviews, 6 adults and four small pieces left. It was somewhat fat and I am of the opinion based on...

Brisket is on. Had to go back and put the bacon on under it with the smoke in my eyes -- what the heck? Brisket sure looks thin on the end. Only going to run about 210-215 overnight.

Just picked up a 9 lb packer in Wally World, Beaufort for $1.28/lb.

Not really. A couple of the roommates had flaked out and she has a ton of work to get done -- (a teacher's job is 24/7 for 10 months a year, seems like) -- of course the Q helped.

Got a 9 lb packer at Wally World. In a cooler in the trunk; will be in Charlotte this afternoon and on the smoker tonight!!! Bride changing mind, may stay home this weekend!

NOT ME Too many snakes, too many fires, too many deadlines. Having to hang on the job tomorrow BUT checking Wall y-world for a packer to carry home and smoke tomorrow/Saturday. Wife claims she is going to the church women's retreat at the beach, leaving me, the human garbage disposal and...

Regardless of what Bill says, 30s are not theoretical. At my house, we think we have hit a home run on Christmas day if the high gets out of the 30s and/or the wind is not 8-10 Gusting 15-20.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin Thomas: T (I've heard about alot of 15-19 hour smokes on here). With a ten pound brisket I was guessing it would take about 15 hours. Could this...

Bill -- Typically, I do flats on the top grate. Last Christmas all that I could get were three small flats and two went on top, one on the bottom. The bottom flat was pulled an hour or two before the top. About 1" of sand in the pan and a Guru. Working out of town, (work, eat, sleep, repeat...

Stuart: You mentioned that the flat was "very, very lean." This was probably a significant part of the problem. The general concensus is the more fat cap on a brisket, the better. I follow Jim Minion's recommendation and put the brisket (fat cap down) on about a pound of bacon on the grill...

breakfast of champions! Beer to go with it?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Adrian de Visser: See I knew that I should have read that. So just foil it off. That's it? --Adrian </div></BLOCKQUOTE> I use about an inch of sand...