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I've done brisket three or four times now. All have been similar experiences to yours except for the last time, where it was one of the best things I've ever eaten. I let my last one go to an internal of 205 and it was absolutely perfect, moist and very tender. I know everyone says it's done...

ABTs?

May try this tomorrow. Maybe throw in some onion and something else, not quite sure what yet, be it a spice or another veggie of some sort.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know it would change the taste, but I suppose one could just substitute whole milk for the buttermilk in the same quantity, and skip the heavy cream and just brush with...

I'm a big fan of the Texas Sugarless Sprinkle rub for brisket. It's got a peppery kick but it's my favorite to use right now.

I thought the saying was, "You can pick your friends, and you can pick your nose, but you can't pick your friends' noses."

Wow, talk about bad parenting. Dave L, with the fat issue, well, it shouldn't be an issue with pulled pork. A lot of it is going to render in cooking, but during the pulling process I basically discard anything that's not meat.

Yeah, I'm pretty content if the smoker is running anywhere from 225-275, I usually aim for about 240-250. It's hard not to be worried about an overnight cook, but if you've got a few smokes under your belt than you know how the smoker works. It's really not a big deal other than the...

Hmm, that's a good question, one I'm probably not qualified to answer. The only times I cook for large quantities of people we always have several other main dishes so I'm not concerned with making enough. I always have leftovers as well. That being said, I'd say 16 pounds would probably be...

There's bourbon mop and glaze recipes for in the book Smoke and Spice that I use and really like.

If you're just serving spares with sides and no other main course/protein I'd plan on at least 1/2 rack per person. That's just me, I like to make sure everyone gets enough. I'm sure you could get away with less. Using 1/2 rack that still 8 racks of spares for 15 people, your smoker is going...

FYI commercial places that sell burnt ends like Arthur Bryant's in KC go so through so many they don't have enough points. They cube pieces of the flat.

Wait until you really get the hang of things. It would have been an absolute crime to put any sauce on my last brisket it was so good. And I really prefer my bbq as pulled pork, but the thought of that brisket right now is making my mouth water.

Trader Joe's carries lump once the weather warms up. The Cowboy one I think. Barbeques Galore has lump too if you have one near you. I've cooked with lump and Kingsford. I find the only difference is maintaining temps/how soon you have to reload and has no outcome on the final product.

Couldn't say. I've only made jerky using a dehydrator and I've never experienced that problem.

I prefer baby backs myself, but have done spares. If you've never done 'em I don't think there's any reason not to give them a try at least once.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: I forgot to mention that while cutting the brisket the bark slid right off the meat. Is this a sign that I left too much fat on when...

Wow, internal of 183. It came out ok like that? I took mine to 205 internal this past weekend and it was perfect. Previously lower internal temps have left me with tough meat.

Nope, no power draft. It turned out great. Temps started to drop in the last couple of hours, and I had throw more coals in. Cooked it to 205 internal. I've cooked brisket three times before, never to 205, and it always turned out tough. Most of the time the lid was running around 240, but...

I did a roughly 12 pound brisket this weekend. It got up to about 170 in about 5 or 6 hours. Then it sat around 170 for 5 hours or so.