What if it Snows?

The average is 1:15 to 1:30 per pound. Cooking by time is OK, better to cook by temperature. Brisket is a lean meat but has lots of connective tissues. Low and slow heat breaks this down.
An internal temp of 195 to 205 is usually the best. Also let the meat rest for 30 minutes or more after cooking.

 

Happy Friday ! Currently 60 degrees and sunny. Cicadas should be emerging any day now. The birds will feast.

 

Yes that is the one I have. Not buying a new one so it will have to do.

 

This was sad employees doing the right thing making the wheels go round but overlay a bad financial structure and big debt and it will bring the house of cards down every time. Was close to home lost 150 jobs at their headquarters in Grand Prairie TX.

 

Was sitting outside but had to come in before I froze to death and died.

 

Temperature control is a key on long cooks. The more stable and close to desired temp the better. On long smoke cooks, a temperature between 195 and 225 is the preferred range. Also using a temperature probe in the meat helps. One like this works well ThermoPro TP-04 Digital Meat Cooking Oven Food Electronic Thermometer | ThermoPro

When doing a low and slow smoke cook, after the first few hours, smoking really does not add anything. Then comes the stall. Usually this will happen around 115 to 130 degrees internal temp. You have three choices. Hold the cook temp and wait it out, increase the cook temp or wrap the meat in pink butcher paper. Using foil will steam the meat and make it mushy.

 

Uneven terrain and turning sharply is hard on fenders apparently!

 

First rodeo,driver error. Live bottom & Hog fuel ftw.

 

You got a Sam's in range? Some of the folks here and their parents swear by Sam's for meat vs the Walmart.
Say a much wider and better quality levels for selection.

 

Think most people say to 170 internal temp.

Agree on the fenders and that ramp could stand a few hours work with an experienced operator.