Sounds good TM. Mine will be about 5lb and yesterday I set the temp at 225 for the first three hours and then pushed it up to 250 for the remaining 3. The temp would fluctuate around 5 degrees high at times and as low as 10 or 15 on the low end but that is when it appeared it would feed itself some more pellets and get hot again. Again if I can get it going by 3am and check it by 11 it should be in pretty good shape. I'll report back and let you guys know if the tips worked for me.

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Flew too close to the sun on wings of pastrami

BY FAR my favorite desert.

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Are you feeling alright or are there 1,000 references here I'm not getting?

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You know me like that.

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I used my Traeger to heat up precooked smoke sausage yesterday. Was I hash tagging?

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Hawaii (fuck) You

Dr. Ken Jr. II is graduating HS tonight so I thought I'd make him and the boys a post-graduation snack.

They also have Malnati's coming but this is better.

I'll be watching to see which of his friends have more refined tastes.

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You know me like that.

Yeah, that's better

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

Done. Going to take a nap now.

I have pretty good expectations on the pull for this one. I usually do larger cuts for longer time. But the temp through this whole cut is pretty even.

We will see. Worth $10 to take a shot.

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You know me like that.

Trying a ten pound brisket tomorrow. Going to put it on about 7pm and check it at 3am. It will be wrapped before I leave for golf at 5 and then I’ll look at it again at 10;15 when I get home. Really have high hopes for this one.

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Flew too close to the sun on wings of pastrami

Looks delicious

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Flew too close to the sun on wings of pastrami

Thanks for the help today Doc. On short notice too.

Find any kids with refined tastes?

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I've had ribs going in the sous vide since yesterday. After baseball practice I'm going to do a quick smoke at home then finish them on the grill over at a buddy's house. Will take a few pics.

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After trimming this was probably a shade under 9 lbs. I watched a video on YouTube. Started the meat at 8pm @195 degrees and went to bed by 9. I was hoping internal would be @155 by 3am. I happened to get up at 1am and it was at 165. I got up and wrapped it and did whatever I could to slow down the cook. Long story short, the brisket turned out pretty decent but was a but on the dry side. Any suggestions on keeping it moist? Do you inject brisket? I’m having friends over in two weeks and will do another one.

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Flew too close to the sun on wings of pastrami

Ended up not getting pics of the ribs, sorry. They turned out great. The rib bones actually pulled out, so I served them boneless. The meat was thick and still fairly firm. They went over very well.

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Yes. There is still hope for the next generation.

Hope the ribs turned out.

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You know me like that.

The family was quite happy with the first effort. They think that you are an actual Dr. as well.

Thank you very much for the help and Congrats on your new degree.

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Doing another brisket this weekend. Put it on last night at 175 degrees and will pull and wrap at 165 internal which will likely be around 3am. Hoping to pull off around 11 and then let it rest for 2-3 hours. First time smoking where I’m not trying to rush it and hit a specific time before people come over. I’ll report back later.

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Flew too close to the sun on wings of pastrami

You might want to take it off the smoker it it's still on.

How did it turn out?

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It's brisket jerky now.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

Will be turning more corned beef into pastrami this weekend...maybe do some ribs.

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Thinking of doing first brisket for July 4. I've smoked pork shoulders for years but never brisket so any tips for a rookie are appreciated. FWIW I have a Weber kettle grill which I've done the snake method with the pork shoulder and that has worked well enough.

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Are you doing a full brisket point and flat?

What size?

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You know me like that.

Thinking of getting one of those big fellas from Costco. Those are the only cuts I've seen that would feed six to eight people. The brisket I've spied at Jewels are small, well trimmed and mostly a pound to a pound and a half at most

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Hey , I am looking for a good rub. I am starting to do ribs on the grill.
I first cook them in the instapot then finish them on the grill. So far just been doing with some minimal stuff. Any advice. I will say this the instapot makes them super tender.

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When I am stuck and need to figure something out I always remember the Immortal words of Socrates when he said:"I just drank what?"

It’s worth it to cut the point at about 165 after the stall and reseason all over and wrap the two sections separately. Then you can finish the point to get a crust on it and do some burnt end type cuts.

Play around with it. Have some fun. Those Costco cuts are going to take a while though. Do a mop or spray every hour to keep moisture. Cutting the point is easy - just slide the knife through the fat layer. It should go easily.

Let it rest when it hits 190, wrapped for at least 30 minutes.

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You know me like that.

Isn't that what got you into trouble a couple years back?

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Hawaii (fuck) You

Sorry it was a busy weekend. It turned out nice with a nice smoke ring and juicy. The first meat I have smoked that I could actually call juicy. Ended up being about a 17hr smoke and I let it rest for 3 hours after that. Everyone seemed real happy with it. Not a ton of bark on it and I think I need to work on the rub/flavor now. I was just using Traeger Beef Rub that comes in a little metal can. I just got it because it was easy one stop shopping but I know there are a million and one other options so I will go from there. I have used my regular grill a couple of times just for ease of use and time savings but I will ask the wife this weekend if she wants to have me do something for the July 4th weekend or not. It's been enjoyable thus far, just not sure if it was worth the investment quite yet. Seems a bit much if I only end up using it half a dozen times a year but we will see. I could probably get rid of the Weber and use the smoker for everything but I don't think I can ditch the regular gas grill. So easy for chicken, burgers and brats. I can cook my meat I need for the entire week in less than 30 minutes from rolling it out of the garage to cleaning it up and putting it away.

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Flew too close to the sun on wings of pastrami

The time the wrapped brisket sits in the coolers is HUGE in keeping in juicy. I've learned ribs are one thing and brisket and beef is entirely different. Wrapping at 165-170 for brisket is a must. With Ribs, I don't like that....I go all the the way to 190 before wrapping.

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