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Since you are tight on space, I'd finish in the oven for sure. Normally, I'd leave it to finish in the smoker if that was the only thing I was cooking. Seems a waste to just let the fuel go if there's enough to finish it. From a cost perspective, it is much, much cheaper to finish in the...

Congratulations Chris on being the 2018 CBJoY. Thank you for your continued support of so many good causes across the state and for being a wonderful ambassador of barbeque.

I agree with Dave. Size and shape matter. Troy, were you planning to run it at 250-275F in the cooker? I think it really ought to be done before the 4 hour mark. But some briskets are stubborn and can take much longer. I think it depends on the amount of collagen in the meat and sometimes I...

Oh absolutely Dustin. That is very clever of you to pick up on that. It does matter a whole lot. As such, it is important to get the carbon monoxide and nitric oxide gases going from the beginning. Kingsford happens to produce a lot of it so that kinda explains why Harry always get these crazy...

Timothy is right. The meat can accept smoke flavor during the entire cook. Which is the reason why BBQ can be over-smoked. He is right to state that this doesn't apply to the smoke ring. If you believe Greg Blonder, then you can develop the smoke ring until the meat reaches 170F (140F...

Thank you Chris. The Riverside workshop has been canceled but the Clayton workshop is still on. We will have use of a full kitchen and a very charming site known as Endeavor Hall. There will be demos by Harry Soo, David Tendick and a BBQ anatomy lesson from me. You'll see how we trim our...

That makes sense. Thank you Rich!

Rich, is the foil lining to capture the grease or to reflect the heat better?

Heresy. No thank you Harry Soo.

I've seen good results from packers in the 11 to 13lb range, which for me is very small. I slice the flat and cube the point. Leave some fat on if you can. Then add some au jus but not too much. Then I freeze portions in sandwich size bags. Brisket freezes well and it's super tasty with...

Looks delicious!!! i have the mix in my pantry. Now if I just had some time.....

So I promised to share some wagyu photos from Hong Kong. They aren't of brisket per se, though maybe one of the many cuts we got were. The place is called yakiniku jumbo. Chris can move this to the photo gallery if he thinks it's more appropriate...

I think you are getting great advice from all of the guys here. Leave More Fat? I don't trim the fat much as I like fat. But bringing it down some can't hurt. Wrap Sooner? Yeah. Rest Longer? Just like Dustin said. I wait for hours. Let's go back one sec. Once you determine it is tender and...

I would have never thought to do that. That's an interesting idea. What else do people do with brisket fat? or Pork butt fat?

What! Mountain View? That's a great deal. And it's not far away. To answer your question, John, yes. They freeze well. For those of us who buy them over the internet, they come frozen. I'm guessing the ones you saw are not frozen. I don't know if they have been previously frozen or...

I just bought three Costco prime briskets for a youtube video that has yet to be posted. All three were good, but the one in the middle was best. And it had the best texture and moisture in the end. https://drive.google.com/file/d/1F-3U4OtCfZIhbXm1Xw-MIs0cjFBInYz1/view?usp=sharing...

I use the smaller chimney when cooking with my 14". You can cook everything on the 14". You just have to be smart about it. If I were stranded on a desert island I'd take my 14" with me.

Welcome Paul. I think you did a great first cook. Homework matters. Overtemp is common in new WSMs and the water in the pan likely saved you from overtemping even more. As your smoker goes through more cooks, it won't go as high with a nice patina. Consider trying it without the water later...

Thank you Chris for letting me come over during my lunch break at work. It was fun watching Chris work his video magic. He taped with great ease and pose. It wasn't bad. Pork=good. Ribs=okay.

I have one correction to my model. After confirming with Harry, he says that CO, NO, + H2O are responsible for smoke ring development, not carbonyls and phenols which are important in crust development. I looked back at our Austin trip...