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I am the original poster . can you upload on YouTube for everyone's benefit ?

I don't have the fancy machine and bags to seal brisket leftovers. What's the best way to reheat without cooking and totally destroying the color and flavor of the meat ?

Thanks but that doesn't tell me price per pound d or what size bag it was.

What is a good deal on Kingsford briquettes per pound price so we can compare regardless of bag size ? Per pound info appreciated.

What is it for? Surely it can't be for measuring wsm temp, that's what the big temperature dial is for, that's built in. If it's for meat temp, how do you guys use it ?

Than you much

Thank you for the reply

I just bought a full brisket , uncooked of course to start smoking it. However I am noticing some brown patches and color in the brisket side. Is that bad ? Mist of the brisket is red and white for the fat but what are these brown colorations ? Should I trim it out ?

1. can i put half the amount of coal because i am only doing 1 rack of ribs or do i still have to use the full quantity at the bottom of the wsm? will i still get 250 degrees if i use just a small quantity to account for the small amount of meat? 2. when do you put your meat on? right at the...

I have tried doing brisket several times now. Don't get smoke flavor although I do see a smoke ring. Tried oak and oak and hickory mix. About 5 to 7 chunks. Done at 250 degrees. When do uou add the chunks? I add it in the very beginning. Please add any advice to get some good smoke flavor in...

I only have the point and being new, have a few questions (butcher gave me point only because I wanted a small brisket and he didnt have any) - what temperate am I looking for in the point for doneness? Research says 200 degrees but thats for t he flat portion right? what about point? - The meat...

Hi everyone, is there really any difference between the two, or can I use postal brown paper from the dollar store and it works the same for Brisket? Its much cheaper of course than the pink butcher paper. Thanks.