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I smoked 2 whole briskets (31 lbs) and 4 butts (24 lbs). I gave chunks of brisket to my close neighbors then served the butt on Xmas day and gave some to my immediate family. It was all well received (I think).

Yesterday I smoked 2 briskets, trimmed weight was 23.1 lbs. It took 9 hrs @ 230-250F, another 2 hrs @ 300F (panned/foil wrap) in a oven then 90 mins rested in a cooler. From start to finish (incl cleanup) took 14.5 hrs.

Update last. All sliced/wrapped in plastic wrap cooling in the frig and cleaned up at 0430. Total eatable weight 12.18 lbs which is 39.9% yield from purchased weight. My oven and grill were adjusted to 350 not 300 and the edges of the smaller brisket were dried out; the bark was too hard and...

Update #4 9 hrs. Pulled from the WSM; internal temps with Maverick Redi-Check Pro range from 164 (flat) to 178 (cap). Both are panned and foiled fat side up to finish 300F for 2 hrs before I check. Cleanup with the saucer was a breeze and I was able to save the drippings for the sauce :). Now...

Update #3 - 7 hrs in. Lid temp 230F, top rack 291F, meat temp 156F. Lower vents are now 100/100/50; top 100. I tapped each leg; the top brisket temp has stalled, 151-156F the last 3 hours. Maybe I can get another 2 hours before I pull, foil and finish off in my Genesis and kitchen oven. I am...

Cook to tender? On brisket, when I insert a temp probe, does tender feel like a hot knife thru butter? As this time (10 smokes), I would prefer to trust technology (ET-732 & a simple timer) to give me indicators to pull and rest.

Update #2 - 4 hrs in. Lid temp 240F, top rack 304F, meat temp 151F. Lower vents 25/25/50; top 100. I opened one vent to 50 because the outdoor temp dropped 4 degrees to 47 and the wind picked up. The clay saucer is performing as advertised and requires no maintenance. By this time, I...

Update #1 - 75 mins in. Total trimmed weight is 23.1 lbs. Lid temp 245F, top rack 304, top rack meat (12.5lb) is 102F. Lower vents are 25/25/0; top vent 100. Hopefully I get 225-250 temps until 10pm EDT will be all done by 2am Sun.

I just bought 2 briskets totaling 31 lbs; I expect the trimmed weight to be 22-24 lbs. One flat is going to a poker buddy who will serve it Xmas Eve; I will save one cap for me then I will carve up the remaining and give to my neighbors. Is 3/4 lb slab of home smoked brisket a nice present...

This is good for advertising and notoriety. The local chef is not a good businessman either because his way costs at least 30 man hours. I'm a weekend smoker too with a shorter attention span. I will smoke until dome temp < 210F then I will pull and finish off in my Genesis.

I acquired raw sliced gyro meat from Restaurant Depot and cook slices on my Genesis. The slices emit a lot of grease. I went about a month without burning the excess like usual. I noticed the grease buildup so I turned up the burners on high to clean off. It took about 6 mins before the...

I would cook the night before but not slice. When you get to your brother's house, slice then heat and serve to order using a cast iron pan.

Raw food, fire & time. A little knowledge goes a long way. I keep notes on my smokes. This enables me to experiment and not have to rely on my fading memory... It sounds like you are trying to hit a home run on the first swing, first game of your rookie season. Just cook baby!!! :)

KC Burnt Ends....

Amazon Prime is a good deal...

This gives me a good idea for my xMas present to myself.... A spice grinder. Any suggestions on make/model?

I got my 22.5" last Aug. It fogs up too and stays like that for weeks. I thought that was normal.

In a word, NO!!! I'm a weekend smoker, I don't have the time nor inclination to smoke a full brisket 12+ hours. After 4-5 hours of smoke/cooking (int temp 150-170), it's more about cooking to int temp (190-205F) or tenderness. I will pull to finish in my Genesis set to 300-325F. Then I'm...

I'm going to have to try this... The last line of the recipe gave me a good chuckle! "...Drink the remaining whiskey." :)

Steve, When I smoke brisket, I usually yield (eatable meat) 45-55% of purchased weight. I buy whole briskets (flat & cap) then cut away excess marbling (fat) then apply rub and smoke. That fat keeps the meat moist during the smoke. I suspect you purchased a store trimmed (retail) cut of...