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I've just never been happy with any brisket I've wrapped. I've had hot and fast briskets (wrapped) from others that were pretty good. I have used coke and tomato paste for a chuck roast I braised that wasn't too bad.

Planning on doing some chicken tomorrow. Still not sure if I'll brine or dry brine. I made my version (red pepper flakes instead of horseradish) of Alabama white sauce today. Might do half in a traditional sauce or none at all. And yes I cook BBQ often......

We like our butter in the South.... I sometimes use it.

I was real happy with the little brisket considering its size and that I didn't wrap it. I pulled the butt too soon so the leftovers are a little dry. I know better

I normally don't add the wood until I'm about to put the meat on. So it's usually on the edges.

I just recently started checking the temperature. I've seen as much as 40 degrees and other times it's just a few degrees different. I remember in the past thinking my heat was way too low and now I realize it was probably fine all along.

My cook went pretty well today. Of course they were calling for rain..... But it held off where I was. The little brisket took a little over 5 hours to reach 200 without wrapping. Probably would have cooked faster but I had other things going and opened it up too much. I basically cooked in...

Thanks Brian. I ended up buying a butt and a small Choice brisket flat ( reduced but looks really good) from work. The price of pork is finally starting to go down thankfully. Hopefully beef does too

Got an 8 lb butt and a small 2 lb brisket flat I'm planning on smoking tomorrow morning if the rain will hold off early.

I'm definitely going to pick up one or 2 of these. The last time I did ribs I was having to use both grates. I was so paranoid of them getting burned I opened up my cooker way more then I like to move them around. When I cook ribs I treat them like a competition.

My brother and I wanted to take his class at the Lang smoker's place in South Georgia but he doesn't seem to have one this year. My brother has their 48 inch model.

Haven't done that but I have frozen half of a packer raw with good results.

I'm thinking about doing a brisket (probably half) to test out my new Thermopen when it arrives. I saw my local Wally-world had quite a few less than $3 lb. I've never smoked a Select brisket. Thinking low and slow w/o wrapping is the plan.

You have to understand I'm a redneck.... The other night in my state of drunkenness I dropped pizza dough on the floor. I wasn't about waiting another 2 hours to make some more... I was like if 700 degrees doesn't kill it its my time to die....

I bought a bottle last night from Wally World next to the toilet brushes so....

I'm sure they will show it many times. Not sure if I like them knowing who did what. I can't imagine they will be as mean now

Looking forward to watching that. I'm team no wrap but I will say my brother did a 13 lb one on Saturday and was able to smoke it in 5 hours with a long rest. It was probably the best one he's done. I was impressed.

A clean fire is the objective but I don't find it effects the meat that badly to put the wood and meat on at the same time. I don't use a lot of wood either. I'm cheap....

Looks really good. I was working or I would have responded earlier

The first little brisket flat I did I got no smoke ring. Ever since that I've always gotten them putting the meat on wet.