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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> However, as a disclaimer I've also never just cooked a brisket flat due to everything I've read in the past and because I always found in my area flats on their own are...

I've never used foil. I just put the meat in and leave it until it's done. But to each his own.

Gotta go with Dave. Just go by how easy the probe goes in, and don't worry about temps. I've noticed the flat tends to to read lower than the point. I'm guessing maybe the point having more fat holds the heat better. I start checking about an hour in per pound . Say for 9 lbs I start checking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom L: I liked it when we first sliced into it when it was hot. Problem was, I sliced then due to little yard gnomes (children) we were unable to eat...

I'll add one. Don't mess around hot coals with Crocs on, coals tend to burn through and give you a hot foot....lol. That's from experience...lol.

I only use one fist size piece, which seems plenty. Gives me just enough smoke flavor without being over powering. Sort of like an extra bit of spice. I've over smoked once, was my first time using oak. Had to toss a brisket, tasted metallic, was inedible.

Had the same problem Friday..lol. Was done 3 hours early. Had just eaten lunch a couple hours before. Was stuffed when it was time to pull the brisket. Forced a sammie down though...lol.

Not for nothin'....But I pull my briskets off between mid 170's - 180's. The come out tender and juicy. Give it a try once. May be able to save yourself some time.

Same thing here. Just me and my son eat BBQ. I end up bring half of it to work. Except for ribs, those we finish off in no time. But 8-9lbs of butt or brisket is another story. You can only eat so much of it.....

During the winter I smoke just about every weekend. Not as much in the Summer, always seem to be running around somewhere on the weekends, kayaking, hiking etc. Been about a month since my last one. Going to fire her up again this week for a brisket,...it's good to be on vacation.

Haven't cleaned it in years. All I do is clean the grates over the chimney when I light the coals. I give the lid an occasional tap to knock off the build up when it's needed. I prefer the smoker well seasoned.

Shoot for an hour a pound at 250 or so at the lid. That will get you in the ballpark.

Had to update the title. Just tried chopping up a bit of the point of the brisket I did today. I'd rank it right up there with the pork wraps. On one of the point wraps I tried this. I added a bit of a spread I make. Actually it's a dip that works great as spread...lol. I think it tastes like...

Gotta go with a few of the other comments. Just hang out here and ask a lot of questions. I knew absolutely nothing about que or smoking, was starting from scratch. More than few times members walked me through a cook. A bit of trial and error along the way too.

**** things are good aren't they? I use burrito tortilla's. 8" I think. Don't have a pic of the finished product but here's the filling...lol.

The last couple of butts I've done I've made wraps/burritos with the pulled pork. Got great reviews by all who tried them. A friend bought a butt and had me smoke it up just to make them. Give it a try if you haven't yet.

I use water. I'm sure that would be a better heat sink. If you don't let the pan go dry, clean up is easy. Pretty much just wipe it out under a faucet.

Now just for extra info. If I decide to do patties, does the process change at all?

I figured it was just grinding the meat, adding spices a trowing it in the smoker or grill. I take it I'm wrong.....

Far from a master, and my favorite always seem to change...lol. I'll do briskets for a while. Then ribs etc. So I'll give you one of each. Brisket. Brisket Rub #4 1/2 cup kosher salt 2 TB Black pepper 2 TB Granulated garlic 1 TB Granulated onion 1 TB White pepper 1 TB Paprika Brown Sugar...