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Sorry BUT it's pickle time again. Just made another 4 lb batch (remember, the recipe as provided is enough for 3 lb IMO based on two batches so far so judge accordingly). Cooling as I type 😁

Meh. 2 hours if not frozen. 3hr if it is 😉

Mmm. Impressive result (y)

yes-wrap at 160 (or so) and pull at 200-205. Time? Well, every brisket is different BUT I've found that a 10lb trimmed piece will take ~ 2 hr less than a 13lb one. For a 10lb, I'm guessing 4-5 hr?? not counting resting time at the end

Next time, consider high heat with a wrap. 5-6 hr and boom, you're done (other than the post-cook rest) (y)

Oh, I know what she means. The fat between the 'parts' is just soooooo flavourful. I tried to convince SWMBO to just try it. She did BUT I got the rest of her's as she has the mind set "you don't eat fat like that". More for me 😁

Yah, I was very aware of that. Had watched a "pro" prep their brisket. Man, he cut so much meat off with the fat "to square it up" prior to smoking. It looked perfectly square (he even cut some of the point off to flatten it) but wow, so much waste. I digress. We'll see how the point turns...

Pulled it wrapped from smoker and into a roasting pan wrapped in towels for 90 min (still wrapped in b/paper). Last one I had was select and followed the exact same procedure (I make notes on all my smokes) and this one was no different. Dunno. It'll be a while till I get to the point...

Paid for through taxes on our salaries.

You guys, you don't know how good you have it. Don't move north. At our local Home Depot we get ONE 18lb bag for $18 (that's $13.60 US). And it NEVER goes on sale, even in the fall before the snow flies.

Well, to be honest I'm kinda disappointed. Claimed to be prime (not select) and well, I start at the flat (end) and work towards my favourite (point). It's got a ton of flavour and is perfect 'tender' wise but well, we know the flat is the lean end. This was not juicy at all, in fact I needed...

Life gets in the way 😉 I needed replacement meat probes as well/got them ~2 yr ago and they work fine. The unit itself is sometimes a little fussy but I usually get it to work as expected. ANYWAYS, 199o at 3pm and it's out and resting now. Pics when I unwrap and dig in (y)

Almost ready to pull at 2.45 pm

Ahh, the old tricks work. Turned the door upside down and propped it open--back to 313o 😁

I never understand how some folks can get 7-8 hr out of full ring. I did get it to 325 but only stayed there for about an hour. I've now dropped to 295o after ~4 hr. BUT the good news is she hit 165 ! ! Took it out, wrapped in b/paper, stirred the coals, added another 20 or so and back she...

and that's Canuck price--only $3 US :love:

What with pandemic and post-pandemic pricing, availability of briskets are getting better with decent pricing. Prior to covid, I don't think I EVER even saw a brisket, let alone one at good price. Because of transpo issues (lack of drivers apparently), they had to "unload" briskets here in...

Printed as you and collected in a binder BUT no plastic protector. All are saved on PC so if one becomes damaged/unreadable, just print a new one. Plastic takes up way too much space (as you've found out).

Start off with a low % mixed in with unbleached ap. Like maybe 20%. It'll give it a nice nutty flavour but won't hinder the rise. Then increase it again and note the difference. Make sure you add more water than you would with 100% flour. ALWAYS use bakers percentages when adjusting flours...

Nope. Use the whole grain. I've got my eye on some fine sieves to get the bran out. I've read that separating the bran after grinding and then adding back in when doing the stretching that the resultant loaves will be higher. The bran tends to cut the gluten so by removing it and then adding...