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I can't help you with the exact amount of time it will take to go from 165 to done since I cook brisket at high temps (325-ish). I'm sure someone will be able to help you out on that. What I can tell you is that you can hold the brisket in a cooler for 3-4 hours with no problem (I actually...

After I slice I just pour the foil drippings all over it and go to town!

I don't think you're going to be able to get a firm bark if you foil the brisket. It's a tradeoff that I gladly make, though, because I love the juices that collect in the foil.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Reyes: No it's not, where abouts did you come across the cherry? John </div></BLOCKQUOTE> A neighbor's yard.

Hey guys, I've recently come across a source of FREE wild cherry and was just wondering if it was good for smoking. I've heard a lot of "regular" cherry but not wild. Is this a good score? Thanks!

It can be a little bit more sparky than others but I really like it. It's more dense than other lumps I've tried and also has a unique flavor. At $1.74/bag, I would buy them out!

I've only been to Fat Matt's once. Had the rib sandwich and wasn't terribly impressed. Also, it's in the Midtown/Buckhead area, not Downtown. Would be a bit more of a cab ride for ya.

Try Rolling Bones, located on Edgewood Dr. Depending on where you are staying, you can either walk there or take a cheap cab ride. It's BBQ with a carribean theme. This basically means that there is a hint of pineapple in their slaw and potato salad. Everything else (pulled pork & ribs) is...

That's some great looking Q. I gots to try me a fatty sometime soon.

Now that you mention it, I've observed the same "desensitization" phenomena when I cook. I always notice the smoke the next day.