Reply to "First Brisket Ever"

redhawkMember

Thanks for the input guys. I have read Smokies 101 and will try to find a packer the next time. Maybe that will be the ticket.

I'm also going to check the temperature probe for accuracy. It seemed to me, both on this cook and the pork butt I did first, that it took much longer than cooking on my charcoal smoker. I'll check just to make sure it is accurate.

Max - I'll try fat side down and injecting if I do a flat again. Maybe foiling also.

Appreciate all the input!

10/8/125:42 PM

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