Originally Posted by kydsid (Post 2048742)

Not to be contrary but what Vins got in that picture ain't even a flat. It's market brisket which is a trimmed down cut. It ain't easy smoking any butcher trimmed final cut. Too much fat and membrane have been removed from them. That fat isn't for self baisting either, but it does reduce the direct air contact with the meat which helps keep it moist.

Primals and pac-primals, which whole brisket falls into, are the best cuts to learn to smoke and to smoke IMO. Problem of course is that's always a lot of meat. OK so that's not such a huge problem.

As specific to brisket, smoking a real flat or point is no different than a whole pac brisket.

And the other brisket specific advice I can give is smoke it hot. If you are smoking brisket at under 225 you are doing it wrong IMO.

Originally Posted by MarkinCA (Post 2049393)

Great looking meat, Steve:tu

Originally Posted by MarkinCA (Post 2049393)

Great looking meat Steve:tu

Originally Posted by Steve (Post 2049519)

Only here can one guy say this to another and a fight NOT break out... :ss

Originally Posted by Chainsaw13 (Post 2049456)

Phrasing? :lr

Got this pork belly porchetta going in the smoker now. Using apple wood.

Originally Posted by Habana Mike (Post 2049485)

A couple of salmon filets. 170F for 6 hours with pecan chunks.

Before:

http://i1350.photobucket.com/albums/...ps9hdjk0vr.jpg

After:

http://i1350.photobucket.com/albums/...ps1a7scj9j.jpg

Originally Posted by BigAsh (Post 2049587)

what you did was illegal....posting a pre-porchetta and NOT a post-pochetta pic...c'mon man, get with it...

Originally Posted by Habana Mike (Post 2049485)

A couple of salmon filets. 170F for 6 hours with pecan chunks.

http://i1350.photobucket.com/albums/...ps1a7scj9j.jpg

Originally Posted by Habana Mike (Post 2049485)

A couple of salmon filets. 170F for 6 hours with pecan chunks.

Originally Posted by mosesbotbol (Post 2049749)

That's a tough temp to maintain for many smokers. Looks great!

Originally Posted by mosesbotbol (Post 2049749)

That's a tough temp to maintain for many smokers. Looks great!

Originally Posted by T.G (Post 2049830)

Not a smoker, but who cares...

It's Danger Dog time.

http://www.cigarasylum.com/vb/attach...1&d=1439992737

Sorry, no assembled photos, got too busy slinging them and having to keep a constant flow new ones going on the griddle.

Originally Posted by CRIMPS (Post 2049589)

Any issues with drying out the filets too much?