What if it Snows?

At Mom's for a couple days to plant the tree in memory of my brother. Then a quick load to Denver for a couple days home to visit the back cracker. Then back to work for reals.

 

Oops

TikTok - Make Your Day

 

Found this. Looks pretty straightforward

Texas Style Smoked Beef Brisket - Hey Grill, Hey

 

Get out of town.

 

Tired of getting picked on & insulted.

Nobody picks on "Atlas Cat."

 

It is a good basic description of smoke cooking.
Think her temps are a bit high at the start. If the meat still has the silver skin, that should come off.
The fat trim is a personal preference.

personally, I start at 195 on the temp and don’t trim as much of the fat cap. I also like to cross hatch the cap. Just don’t cut into the meat. I want that fat to help baste the meat. So I cook fat cap up.

She is correct about the evaporation part of the cooking process. Thats why I don’t care to use foil. It traps moisture and steams the meat, making it mushy. Pink butcher paper is designed for cooking, it has no coating on it like white paper does. Plus it will allow moisture to escape, not steaming the meat. The higher temp she cooks at is why her stall temp is so high.

 

The SAMS around me has never really had good meat, we have much better luck with COSTCO both are over an hour away though. Out here our little "everything's going to suck" store actually has really good meat, we lean toward the 2 local butcher shops though.