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Thanks guys. Here are the results from my last cook: Uncooked Brisket 1 - 8.8 lbs Brisket 2 - 8.4 lbs Cooked Brisket 1 - 5.7 lbs Brisket 2 - 5.2 lbs

I own a Guru and absolutely love it. Thinking about picking up second.

Did a quick search but didn't come up with what I needed. On average, what percentage of weight a brisket decreases by during a cook? Thanks in advance!

You need to remove the clip first like what George suggests. It slides right off. Clip it on after the probe is passed through. What Sean said is true as well. I only find them to be a royal pain if I have to lift the top rack to access the bottom one during a cook. Or maybe that's more...

I'm from Toronto (area) and use a Guru with my WSM. Quite possibly one of the best things I've ever purchased. I get a good night's sleep because it's 100% consistent and reliable. I've used it all year round!

I did two 5 lb flats at the same time this passed long weekend. I've always done them low and slow. I didn't bother foiling them this time and they came out to be the best briskets I have ever made!

I've only ever used Kingsford briquettes. I've been hearing that the aroma coming from certain lump charcoals is incredible as well. But will that aid the flavor of the meat in anyway shape or form considering I'll be using smoke wood as well?

I smoked a couple of briskets few weekends back when it was -18 celsius out (0 fahrenheit) with a nasty -25 celsius windchill. I use BBQ Guru's silver bullet jacket and it works incredible. I should have taken a picture of it as it looked very similar to Geir's picture above (although mine had...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher: Maple Leaf is a little expensive but oh so good. Clark </div></BLOCKQUOTE> What differences do you notice with Maple Leaf charcoal...

Ever since I got my WSM, I've been smoking brisket low and slow, and with Kingsford briquettes exclusively. Been reading a lot about high heat method. I'm interested in trying it as well as switching over to Maple Leaf brand lump charcoal at the same time. I've read a bit about overnight...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Bring a pot of water to a boil. Put the bag(s) in. Cover, then wait maybe 2-3 minutes, tops. Turn off the heat. About 20 min later remove, cut...

I usually thaw them in the fridge 3 full days before it needs to be prepped.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Ford: Reheat in a simmering pot of water. </div></BLOCKQUOTE> Right, but I was hoping someone could give me guidelines on boil/simmer times as...

Hey guys, Used my FoodSaver for the first time this weekend. Any tips on reheating? I was thinking to boil. Many of the posts that mention boiling are for sliced pre-sliced or chopped brisket. No mention of unsliced briskets. Just want to verify. Figure each package to be about 2.5 lbs...

I can definitely understand price. In the future, I will likely cook the flat and point separate. PS: Those are some insane prices. I need to move to Texas!

Sorry guys, I'm somewhat of a brisket newb. I've smoked several flats that came out absolutely gorgeous. Nicely rubbed all the way around, nice smoke ring, very tender and flavorful. Packers aren't common around here so when I saw one cryovac'd at my local source I snatched it up. This...

Thanks, Paul! Exactly the info I was looking for

Hey all, I've been purchasing brisket flats for a while now because it's all I have been able to find locally. I'd also like to add that I've gotten pretty good at smoking them too! Picture of what I normally work with. ~5lb flat (this one is frozen) Yesterday, I got my hands on the...

Hey guys, So I've smoked a few briskets in the past, and shame on me, I've never kept a log. I have to time some errands around my smoke and am wondering if anyone can give me a BALLPARK on how many hours it takes to bring a 5lb brisket flat up to about the 160-165 range (for foiling) with...