Recent content by 661

This is the sad, sad story of my first smoked brisket.  It starts at the meat counter where I asked for a flat (cooking for two).  Watched the butcher remove the point from a full brisket.  He trimmed a little but there was still a good quarter inch fat layer across most of the bottom.  Weighed...

Hey guys, Proud owner of a new model 2D here.  Looking for advice on temp setting for no-peek smoking a single rack of baby backs in 3 to 3 1/2 hours; for those weeknights when I don’t have a lot of time to get dinner on the table.  So... which of you low & slow aficionados is willing to...