14.5 lb Prime full packer brisket on the smoker

[ZipZap]

Originally Posted by Touringmike

[Yankee] Could one PM a link to internet shippable "guy"?[doodledandy]

Guy does not even have a web presence. Very small meat shop. Ribeyes cut to order will make you weep with joy.

[Craig]

Originally Posted by NotSlo

Dry chunks under the lump

I’ll give that a try, thanks.

[ZipZap]

I know this is going into the way back machine...

Don't fully smoke a turkey. 60 minutes in the smoke is plenty. Fry it to get it done and it will be great Fully smoked does not come out well due to the time in the smoker can dry it out. Prime rib is great in a smoker, but again, just a part of the process. Get some smoke on it and then get it to temp via another method.

Apologize for not giving exact recipes, but smoking is really dependent on equipment and time you have to get it done.

[TripleBlack]

Some 'experts' say the key to the Egg or other similar smokers is prepping the charcoal properly. Then just fire it up, bring it to the desired temp, put on the meat forget it until the meat reaches temp. I haven't mastered the prep part I guess. During a long cook I always have periods when the temp is stable for hours then goes up or down enough that adjustment is needed. The end result is always worth the effort though. I'm getting hungry thinking about it...

[Capt. Shark]

Originally Posted by NotSlo

I load of lump and smoking chunks and I am good for 10 hours ! I only use B&B, it's the best.

B&B is what I use also. I've tried about all of them. One day I'm gonna get my courage up and try a brisket.

[NotSlo]

Originally Posted by Capt. Shark

B&B is what I use also. I've tried about all of them. One day I'm gonna get my courage up and try a brisket.

hit me up when you do