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It's incredible how little fuel was used.

Beautiful. But no old bay?

Nice idea!

Good idea on using the tenderloin. You probably want to marinate not brine.

That's it, thanks. James' issues aside, I'll be getting one of those one day.

I was at Ace Hardware today and they have a Performer setup. Surprisingly, the lid is vertical when in the holder- it's no longer angled at the grill. Is this a new design? Also I hadn't seen the color before, like a flat red.

HH is great but you'll get better fat rendering and general results at a lower temp IMO.

My philosophy is you want to cook as low as you can and at the same time get through the stall as fast as possible. The stall is the beef losing moisture. So I like 275 and will only go as low as 250.

this is why I began to check and feeling by hands the brisket much earlyer than usual. And I felt with my fingers for the very first time the giggling brisket. Enrico, you are now a serious brisket cook, better than most Americans. :cool:

Enrico, from the pictures it seems you did a great job. Really good. My 14lb packers usually take around 8 hours at 275f. It also looks like you got a tough brisket. The point is so thick. I may have seperated them at some point. - - - Updated - - - That looks good. Fat is rendered and...

Luke, next time take your knife and through natural seams unroll the leg like you did the turkey. Then smear a paste of garlic, rosemary, salt, pepper, oil and tie back up again. That how some restaurants do it and it's wonderful.

They look like chuck ribs/short ribs. Not plate ribs or back ribs.

I think Texans cook beef clod to med rare.

I'm confused as to what you were trying to accomplish. To smoke it, sear at the end, and hold it until dinner? Why did you start off with it being frozen?

At 4:05 look at how lose/floppy that briskets is! I have never seen one do that. Wonder if that's what happens when you trim a lot or get prime.

lol. At an airport while traveling? Ok.

You were hittin' the beer at 7am?

You got me when you pulled out the cheese.

If you cook it longer the tenderness will be where you want it.

Bill, you like caveman style?