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thanks for the help. if the flat was overdone what do i do next time so that it doesn't get overcooked while the point is finishing up. I did make sure to separate the point and flat into two pieces and cut each one across the grain.

Hey Guys, I cooked my first brisket a couple weeks ago after a bunch or really good chicken, rib and turkey cooks. I bought a 15 pound packer and cooked it overnight. I pulled it off at 185 and the probe went into the point like butter. I didn't check the flat. We ate the flat for...

thanks for the responses it continued to climb pretty quickly to around 155 plateaued around 160 and once it came out of plateau it crawled slowly and surely to 185 and thats where I took it off

I am at aprox the three hour mark on my first brisket cook. I am smoking right around 250 and at this point the temp of the brisket is reading around 130 degrees on my et73. I know there will be a plateau in the cook but that temp seems high this early in the cook. Is this correct or is...

Harry, In earlier posts you said you do not use the stoker during your test cooks. To control the temps old school and with an empty water pan do you use less fuel and really restrict the vents on the cooker to maintain ideal bbq temperatures?

Harry, What made you decide to try the stoker system?

Harry, I currently use water in my pan but could do without the cleanup of the grease water, but i haven't tried cooking without water yet . Is it critical to foil food for a portion of the cook time if your not going to use water in the pan. I like the moisture that the water provides but...