Truth

And most adults.

Wow looks like you aced your first smoke in the new Masterbuilt.:clap:

Damn that looks good, well done. I took the easy way out tonight and gave the smoker a rest. Nine 3/4 pounds monsters and some tasty Mountain Man Scottish Ales from the Front Brew company, up in your old stomping grounds.

https://img.hobowars.com/fn_photos/h...ersandBrew.jpg

It was pretty fun. Our son loves the water. I have to hold him up in his float toy but he kicks the entire time like he’s swimming.

Dad got to stay in 4 hours with his friend and have a nice 6 pack of beers. Life is good.

I was nervous that my $60 investment wasn’t working right. But nope, this thing worked great. And so easy to use. I may never use my charcoal one again.

Shit, haven’t had that. Looks good. I’ll be back in zootown in August. Any chance you’ll be that way?

That's fair.

Hit me up before with the dates and I'll see if I can make it happen. I know I will be up at Flathead the first week of August.

l used mine for 10 years. Had money for a bigger/better one with more bells and whistles but it just gets the job done. No matter the meat. It’s a great workhorse smoker.

Great job...

No one is doing bologna?

Just put on some back ribs I got on sale this morning. Going to try the Amazing Ribs smoked mac and cheese recipe to go with them.

Probably discussed in here but point me to the info. Gonna try to do brisket for father’s day. It’s my dad’s favorite. I know nothing about buying the cut or smoking it. I know I have a good chance to **** it up. Give me the goods to hopefully make it great!

Well here's a couple tips to help.

1. Only buy a packers.
2. Allow at least a couple hours to let the brisket sit tightly wrapped in a cooler after cooking.
3. Don't trim too much off it

Oh and don't pull it too early. Need to let it cook long enough for all that fat to render.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

I’ve become a huge fan of the Dalmatian rub for brisket. Equal parts salt and coarse black pepper and that’s it. It’s the simplicity that makes it so good. The flavor of the meat really shines here.

Don’t get discouraged by the stall. It happens with low and slow cooking with big slabs of meat. Just be patient, and you’ll be rewarded.

Don’t over-smoke. The meat can’t take any more smoke on after about 4 hours, so just keep your heat steady after that.

Like BB said, when you hit target temp, wrap in foil, wrap in towels, and pop in a cooler for a couple hours. To get your bark back, you can go back on the smoker unwrapped or on the grill for a bit.

And use a thermometer. There is no better way to know what your meat is doing than a probe thermometer.

For me, I like to separate the flat and the point at the beginning and smoke separately. That way I can pull the flat when it’s ready and keep on chugging for burnt ends on the point.

If your probe goes through the thickest part of the flat like warm butter, you're likely ready to pull.

The reason brisket is so daunting to a novice is because they panic and do stupid shit. Don't panic and you'll be ok.