Many thanks to the forum! I took a 4.35# point cut corned beef brisket, soaked it in water for about 20 hours (changed the water 3 times) rubbed it with the seasoning package it came with, also with garlic powder and coarse ground black ppper. Put it in my AmeriQue at 225* and set the probe for 190# internal temp. It took 13 hours and 15 minutes. I then wrapped it in foil, and a towel and put it in an ice chest for about 2 hours. Fantastic, what a great taste. Everyone thought it was great. That AmeriQue makes people think you really know what you are doing!!
On Saturday also did 3 slabs of baby backs, 2 slabs of beef back and 8 chicken quarters that all turned out great.
Thanks for all the help, it has really helped this Cookshack beginner!
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