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thanks everyone...I love meals on the gasser, they're always so quick

Well, all I can say is that everything turned out awesome...way above my expectations... We had the brisket with burnt ends, ziti with roasted garlic sauce, steamed peas, and toasted french bread with garlic butter... Here's your plate...

yeah Chuck, I figured around 9 from what I was seeing everywhere and it wound up being 7.5...not too bad really...we actually get to have supper on time tonight lol also, I figured I'd make up some burnt ends and put them on the smoker for a little while to see how they turn out

thanks Kurt

ok brisket hit 195...went and probed it for tenderness and it was perfect...brought it in the house, put the brisket, foil and all, in a disposable pan and laid a couple of towels over it and tucked it down in the sides...we'll see how it is in an hour or so... here's the graph from...

that looks great man.

looks great man...makes me anxious to get my brisket off so I can get my que fix

no problem Dave...I've got Stokerlog running right now and it's been a roller coaster...when I get done with the cook, I'll post up the graph... earlier when I foiled, I took a picture of the brisket before I wrapped it up... also, I went and bought me a little container to weatherproof...

I would think that you could cook the two pieces separately if you want, but one piece of meat is easier to handle if you ask me...also, I don't know if you can get a point by itself...the only way to get a point around here that I know of is to get a full packer CLasko, the "Chef Store" is...

ok I talked to Rocks and he said that I needed to start my fires smaller and that I needed to not start my fires right by the fan...I had read somewhere that someone did that way so I was doing it that one... Don't start your fire right by the fan...it needs to be started in the center or just...

hey no problem...we're all just here to help each other out

looks great Chuck...I guess he learned something from his dad

Chuck, that's the full packer price with the point and flat...the flat only price is almost $6 per pound btw, I just pulled it out at 150 IT and foiled it

thanks Chuck Cliff, I love it...we have one and it's the medium one I think...we definitely need a larger one...as you can see the potatoes more than covered the bottom of the basket and there wasn't enough room in it to do the onions at the same time...I'm not sure whether all the veggies...

ok went out there and changed it up a little and now it's working wonderfully....I have a renewed faith in my Stoker...Yay! and Chuck, the came out right at $50 before tax...it was $3.61/LB

thanks fellas... I'm on the phone with Rock over at Stoker now and he gave me some ideas to try out

Any updates on this...the last couple of smokes I've had with my Stoker have had some peaks and valleys that are more than I'd like... I would expect better performance from something I dumped $700 on...

Found a new store to do some shopping at and I finally found full packers...Hallelujah lol So I picked up the largest one they had...nice marbling, nice sized fat cap, nice thick flat...we're in business... So I slathered it with some mustard, then a light coat of Montreal Steak seasoning...

So, we were going through the deep freeze taking stock of what we had and found 2 nice sirloins from our last beef haul... So here's some pics of the cook and finished product...everything was cooked on a Weber and we used some Weber Chicago Steak seasoning on the steaks and Weber Roasted...

Got it ordered...thanks Briant