In this video, I'm showing you how i know when the brisket is done. It's not about time, rather, its all about feel. Temperature is just a guide. There are times when the brisket is feeling tender before the temp hits 200°F, so probe tender is the only consistent way to tell. This cook took me 12 hours, and the snake held up for that long, but that doesn't mean your brisket will do the same. Hopefully this series has been helpful at all. Please be sure to find the full video on YouTube if you want to just watch the whole thing start to finish. Reddit doesn't allow videos over three minutes so I try to present the information in pieces so you guys can follow along.

Don’t say sweet baby rays…

I’m looking for something good that’s also gluten free!

I live in the area of the country where there are pecan tree farms orchards .The trees are all straight in a line to make it easier for harvesting pecans. During some parts of the year I guess they have to be pruned and they cut a lot of limbs branches and sometimes the whole tree down. I am sure these trees are treated with some kind of pesticide or some kind of chemical to enhance the growth of the pecans. Would it be safe to use these for bbq purposes.

I cooked this about 12 hours been going at 275 in the oven for awhile now was 190 and mostly tender. The brisket did not jiggle much though. I feel like I slightly have to push in more when checking the tenderness I do not think it’s fully done.

6.5lb butt heavily seasoned with Heath Riles Comp BBQ and Garlic Jalapeno. Smoked on 22" Kettle at ~250F using the Slow n Sear with some apple and hickory chunks for 5 hours until internal temp was 170F. Placed in pan and wrapped in foil until internal temp ~203F, about another 4 hours. Rested loosely covered for 75minutes. Bone came out clean and meat pulled very easily. Friends came over for play dates with the kids. Pork did not survive through the night...I almost didn't get any lol.

So good!

2 Snake River Farms T- Bones.
1 Snake River Farms Ribeye.

Dry brine with Jacobson Sea Salt for 4 hours.

Smoked with post oak at 275° to an internal temperature of 110° and pulled.

Then reverse seared in cast iron pan. Basted with unsalted butter, mashed black garlic to an internal temperature of 135°

I got my brisket to 177 and took it out to wrap and had it out about 15 minutes. I had the thermometer poking into the top of the thicket part of the brisket the whole cook. After wrapping I put the thermometer into the thickest part but side ways. It started reading 160 I’ve been cooking it at 175-185 it’s at 171 again. I’m still waiting for it to get to 203. This delayed the cook a lot and I’m now running low on fuel. I’m thinking of finishing it in the oven. Does anyone know how my brisket has been affected?

I was in Lubbock the other day and decided to go to Evie Mae's; it's not bad. I haven't been to the rest of the top 10, but I would say it deserves number 10. Compared to Goldee's, it's definitely not as good, but it's up there. I got pork rib, sausage, turkey, and brisket. The sides were mashed potato casserole, cheesy grits, potato salad, and cheesy cornbread. I would say the pork ribs were definitely worth trying. As for the sides the cornbread was amazing, and so was the potato salad. It was all good but those were my favorites.

When I was his age I asked for canned ravioli 🤷🏼‍♂️

Dry brined a few ribeyes and a NY strip 20+hours. Direct Cooked over charcoal & Oak Lump charcoal (B&B) until medium rare. Basted with Butter mixture. BOY were these steaks juicy!

The inside of this smoker is in great condition, but the outside needs some love. I would like to have it looking new and shiny and I want to get rid of all the rust, grime, and chipped paint. Any recommendations on how to do this, what tools are needed, etc?

I’m fairly new to smoking meats and I’ve got a pot boss pellet smoker. I normally rub my brisket down with mustered and then season it with salt and pepper. then I’ll put it in smoke mode until it hits 165 then I wrap it in some butchers paper and raise it up to 225 until it hits 204 then I nock it back into smoke mode for it to rest. Sometimes the process can take almost 30 hours. My question is it too long? when I try to cut it it tends to just shred up and I can’t get any clean slices.

I'm currently smoking Ribs and Butts plus other stuff. It's 4am and heavy fog. You gotta love being a pitman. I am running apple wood on a 5k gallon offset.