Recent content by lbnaz

I'm planning a run of snack sticks, if using beef to make snack sticks why not use pre ground beef (as opposed to grinding your own), you can get 80% or 90% lean  & it seems to me it would save a bunch of work. I'm thinking of doing a batch this way & thought I'd check to see what negatives...

Help! I put a brisket in my #3 last night at 10:00PM. Smoker set at 235. This morning at 7:00 the point was at 200 and the Flat was at 176. This is a full packer 16 lb, when done trimming it was 11.5 lb & I left 1/4 to 1/2 inch of fat cap. Yes this was a very fatty brisket. Should I cut off the...