1 minute ago, wabene said:

Not sure yet it's the maiden voyage. Up to 140 after almost 4 hours.

I've read about the dreaded stall. Good luck. Are you shooting for 200?

1 minute ago, snotboogie said:

I've read about the dreaded stall. Good luck. Are you shooting for 200?

FYI at 225. At 160 we will wrap it then go for 200.

Just now, wabene said:

FYI at 225. At 160 we will wrap it then go for 200.

Tell me how it turns out. I really want to try brisket soon.

Hopefully it's bourbon you're drinking at the end of the smoke rather than coffee!

9 minutes ago, snotboogie said:

Heh. I always try and eat things whose face I haven't seen.

Fresh chicken is so much better than store bought. You wouldn’t believe the difference not sitting in a refrigerator makes on the quality of your food

now I will admit, the work isn’t much fun, but totally worth it (occasionally)

6 minutes ago, snotboogie said:

Tell me how it turns out. I really want to try brisket soon.

Hopefully it's bourbon you're drinking at the end of the smoke rather than coffee!

You're making me hungry AND thirsty now.  Stop it!

2 minutes ago, Richie the Rally Goat said:

Fresh chicken is so much better than store bought. You wouldn’t believe the difference not sitting in a refrigerator makes on the quality of your food

Even refrigerated chicken can be hugely different.  What we get at the co-op is far, far superior to what I can get at Costco. (I work at Costco, sorry boss)

I feel like this could into the Twins' version of, "Shut up, Meg!"

"Beat it, Kenta!"

2 hours ago, wabene said:

Not sure yet it's the maiden voyage. Up to 140 after almost 4 hours.

Oh man, good luck. When I smoke brisket I have it on the smoker by 8am for a 6-7pm meal time.

One thing I highly recommend is the cooler trick after cooking, which extends total required time by a couple of hours. Pull the (in foil) brisket out, wrap it in a towel, then drop it in a cooler for two hours.