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I recently upgraded to a pellet smoker for simplicity after having our 3rd kid. I absolutely love my WSM, but will be very reluctantly parting with it as a result. I've added a ton of upgrade modifications to it over the years and have an CyberQ WiFi Automatic Temperature Control plus probably...

I rarely do a brisket (probably partly because I have a hard time finding a full packer and haven't nailed a brisket cook yet), so I use parchment paper, which my wife always has on hand for baking. Probably a bit more expensive per foot, but I don't use enough to make up for a full order.

So I've come up with my plan: Night Before: Make Hog Injection Make Pork Rub Make Beef Rub Prepare Smoker with Charcoal Prepare Chimney with Paper and Charcoal Get out Thermometer and Injector Rub Pork Rub Beef Wake up at 6 AM: Start Chimney Inject Hog Injection to Pork Rub with rest of hog...

Thanks guys. Not sure why I'm not feeling confident in how it's labeled but for some reason I thought I was getting the flat. :) Given that, I was worried that with just the flat I'd want to be careful about how I cook it not to dry it out. But in this case now, I'm thinking I should treat it...

Excited to do my first Brisket tomorrow, but for the life of me I'm not confident in whether this thing is the flat or point. It's just under 7 lbs and the label says it's the point, but I could have sworn the butcher told me it was the flat when he gave it to me. (They didn't have any whole...