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After a few years now, I finally feel comfortable firing up a brisket, confident that I will find the results palatable. Now I find the more I think of it, how easily the taste of one brisket varies so differently from the next. And I'm not speaking of spice, seasoning or smoke, since I have...

First off, great looking meal. And awesome bark. They wouldn't be dry from undercooking, they'd be tough. If they were tender, but dry then that= overcooked. They are fickle beasts my friend. Hang in there. Perhaps with one this size I'd go for a higher temp and shorter cook. Personally, I'd...

I'd do it the same way with the grain. On the point, if you sliced it that thin against the grain, it would likely fall apart in the pan very easily. Delicious looking stuff there. The point of brisket is usually the only part I enjoy. It seems to have a beefier flavor, even though I know its...

Tasty looking stuff. What do you do with the Last style of ribs flavor wise? I've never heard of them described that way.

Great photo's of a great looking meal. Do you salt or otherwise season the plantain chips? Or is it just for a crispy texture? Nice windbreaker too.

Yes, Del Monte Foods, has every high end protein a person could need. I'm thinking about trying some of their chicken next.

Ok, that was much funnier. I bow down.

Ditto. What Don said.

Any major chain grocery store should carry them.

Dang, I'm still waiting for mine! And I work the next four days straight.

I have encountered the exact same thing with my Tel-Tru, which as you say, is accurate, as well as my Thermapen. Even my cheapy wired probe therm that I've had for years is accurate within 6 degrees. But all read a different temp when put thru the vent holes in the top. Now my Thermapen and...

Thanks bro. Their products are good. I'm never solidly in one camp or the other, I like making my own rub, then I like the convenience of a pre made one I like the taste of. I like dry ribs, ribs with thin glazes, and ribs with thick tangy sauce. I just love stuffing BBQ down my gullet. Simple...

I love the coffee it makes. The build quality is kinda particular. They had to scrimp on all the other materials in order to keep costs down, after installing the massive copper wound commercial heating element. So we're left with very thin flimsy plastic parts for everything else. Specific...

Are they here in California? I picked some up at a Eggfest in San Jose, and have burned thru it really fast. I like their products.

A horseradish sauce like with prime rib might have been nice. But I'm still a sucker for a sweet tangy red tomato based sauce. The weight was either 15.5 or 16 lbs. Thats what both weighed individually when I bought them, they aren't labeled individually. The photo certainly has a fish-eye...

Alton Brown just recently did a big convoluted recipe of these using a jerry rigged steamer, that probably took an hour to make and a trip to the hardware store ( he's getting worse lately) then steaming them to render a lot of the fat, then finishing them in the oven, where the lower fat...

I just got fatter looking at this thread. Thanks.

D.L. nice photo. Those carbs are looking good to me!

Glad it turned out good. You are a more patient man than I. The results are what matter in the end.

Yeah, to be honest with you guys, I'm a little burned out with racking my brains over these cooks. I do like brisket, but there are so many variables that are difficult to anticipate, and they seem to change so easily. I just went with what I trusted, and ended up happy with the results. For...