Smoked a 6 lb. flat cut brisket from Stop & Shop. 9 hours to the second total cooking time. Foiled for the last two hours. Very juicy and tender. Two CA forum members came by for some before smoking cigars.

Cigar was Punch SS No. 1
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Smoking a 6lb brisket flat. It just hit 170 and I put it in double wrapped foil, a bit of butter and beef broth. :-)

Thanks to everyone for the support and help! Especially Smokin Gator, Tuxpuff, and T.G.!!!

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DayUM brother that is a good lookin' flat. My mouth is literally watering!!!
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dam that dools tasty!
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mmmmm looks great!
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Looks great, nice job!
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Here it is ready to serve! I wrapped it up in towels in the cooler for a couple hours and it was still nice and hot! Super moist! It was FANTASTIC!

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:-):-):-)
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Electric Slicer; that is what I need. Looks nice.
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I would say you are now officially hooked!!
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Looks good. :-)
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Very Nice!
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my goodness... i love bbqing... and now u guys got me wanting to start smoking! gotta concentrate on getting married first... but come winter... i'm going to be asking a lot of questions :-).. looks amazing guys... well done!
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how do you guys find the time to do this. i love slow cooking, but i am kind of the set it and forget it type.

been dying to get into smoking though
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You start on Friday night with a couple of drinks and a few cigars. You get the meat on and fall asleep. You wake up the next morning, have some coffee, and have a cigar. You check on the meat and figure out how to correct your mistakes. You have another cigar and get the rest of the stuff ready for a meal. About that then it is time for a drink and another cigar. You pull the stuff off of the smoker and have another cigar and drink. About the time those are done you are ready to eat.

I don't see any problem with any of that:-)
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I am doing a smoked turkey for Easter, never tried it before. I'm going to brine it for 24 hours, dry rub it and put it in the smoker with some kickory. I going to use Dr. Pepper and Scotch in a spray bottle to spray it periodically and get a good glaze on the skin as well. Wish me luck of the family is going Sizzler for Easter dinner.
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Hard to go wrong with a smoked turkey. Here's a tip that will help get it all done at the right time...

Set the turkey out a couple of hours before it is going on the cooker with the breast up. Put a ziplock bag of ice on the breast. It really helps the breast reaching the proper doneness when the rest of the bird is ready:-)
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Ill do that, thanks my friend. Do you put it in a foil roasting pan while doing it or just right on the grates with the drip pan below the grates. I am actually using a gas grill with a built in smoker box for this. Im not using my barrel smoker because I dont know how cool or windy it will be outside.
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What he said!



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Yesterday evening, I grabbed a 7-bone chuck roast from Safeway before the sale changed, it's been chilling in the refrigerator with a coat of worcestershire sauce and rub since last night - depending on what the weather looks like today, I'll either fire up a pit in a few hours or wait until tomorrow.

To be continued...
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