Recent content by jagdad

Got a 13.5 lb prime whole brisket to smoke for Father’s Day. What temp do I cook it to? Will the flat be done first ? If so, how do I keep it from drying out ? Will be doing it at 225 with cherry wood probably. Sorry if this has Ben answered a million times

Have a #2 and have tried 2 briskets and neither turned out well. I have had great success with salmon, pork shoulder, ribs, and turkey. Last brisket came out chewy, the one prior to that dry. Have cooked a whole brisket (point and flat) and have also cut the brisket before smoking. I cook to an...

Have had my #2 for about 3 weeks and am on my 5th smoke today I noticed some smoke coming from around the door. Is that a normal and expected occurrence. If this is covered somewhere else on the forum and I missed it, I apologize. BTW- it is not a ton of smoke

Just pulled a 10 lb BB of the #2, first attempt ever at smoking. 12.5 hours at 225, pull off at 200, wrapped in foil and towels and is sitting in a cooler for 3-4 hours. Started to fall apart as I was pulling it off the smoker. Can't wait to try it. Looks and smells awesome, we shall see.

Harry from DFW area, new to smoking. Ordered the #2 and it should arrive this week, looking forward to it. Have a prime brisket (12 lb) and an boston butt to try out, see what happens, any suggestions or if anyone can point me to the discussion on types of wood, wife doesn't like strong smoke...