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  • I saw the 34# bags on sale at BJs for $16.99.  I never had any problems with it.  Like cowboy, you do need to sort it.  The one or two pieces of semi charred wood will make white smoke for at least 15 minutes.
    in Frontier lump Comment by SmyrnaGA May 22
  • Looks great!
  • Have patients.  I had stalls of 6-7 hours at 155-160. Are you wrapped/foiled with the temp increase?
  • I've never cooked a 1/2 brisket, only whole packers.  I've heard it's harder to cook smaller pieces.  Leftovers freezes well in 1 lb packages.  Great for quick meal of brisket for middle of week.
  • As long as no genetically modified trees were used for the charcoal, I'm good...
    in Laredo lump? Comment by SmyrnaGA May 12
  • I simply say, "You need to talk to HR for that.  Please wait while I transfer you..."  They hang up pretty quickly after that. And if I'm approached in a parking lot, I look around (to make sure it's not part of a team), listen and nod my head a fe…
  • The Adjustbale Rig is better designed for Briskets than the Platesetter.  It manages airflow better than the Platesetter.  The Platesetter allows to much direct heat to past the deflector.   I will have to disagree.  I bought the adjustable…
  • Make a bacon net...  I marinated it for 4 hours with spice rub, fresh chopped garlic. I had to cook it in 2 pieces because everyone wants the end slices...
  • Focker said: I too, am tired of the guru BS.  Tore mine down last cook and went manual.  Fan kept turning on, blowing past target temp....FUBAR. Oz, or anyone else with a FB, Does it hold up in the rain, and cold winters? I had the over…
    in Flame Boss 200 Comment by SmyrnaGA May 9
  • Fat side up or down?  I cook mine 250-270 grate level & fat side down w/o drip pan.  Pizza stone under the flat & skinny platesetter leg under point, both heavily foiled.
  • Even if you can't find your receipt, try calling your original dealer to see if they have the receipt.  Good customer service is not always a given, but, it's worth a try.
  • GalanteNate_OneEa said: I was was curious to know that too. From what I have learned about my egg is that the heat rises from the back of the egg, and I have heard people say they put the leg center in the back to break it up. So …
  • Thanks for all the advice.  I'm definitely gun shy with the salt (high blood pressure and all).  I'll bookmark this thread and follow the advice you guys fave shared on my next Brisket (whenever that is).
  • I'm a cowboy.  On a Green Egg I ride...
  • DieselkW said: Does a small need a nest? This is a relative lightweight, made for tailgating and taking on vacation - I wouldn't bother with a nest, I'd place it on a ceramic tile or a trivet and fill it with lump. Plenty of times I've fired u…
  • I haven't used cowboy for a while, but, I did notice a bit of uncharred wood in every bag.  If you sort and remove them, it doesn't take a long time for the bad smoke to clear.
  • Looks awesome!
  • Just for your frame of reference, this was good on the pepper, but, not enough salt.
  • I've only cooked with choice and in a LBGE, not an XL.  On the large, it's not possible to fit all 18" over the platesetter.  I add a pizza stone to cover the opening opposite a leg to give me 18" of indirect heat.  For the XL, just make sure none o…
  • Did you cut against the grain or with it?  One "trick" is to cut the brisket ultra thin against the grain so it's more chewable...
  • I'll like whatever @theyolksonyou is having...
  • The humidity of the basement Is not a constant.  The only way to ensure the same measurement is to soak the charcoal first.  This way, it starts out as 100% humidity.  You will also get the volume by measuring the water displaced as you take out the…
  • What if I add a bit of food coloring into the brine...  Hmmmm
    in Bark Comment by SmyrnaGA February 4
  • That looks awesome!  I wonder if you smoked it for an hour before putting into the pressure cooker would be any improvement...
  • Here are more pix of my setup.  The flat is positioned over the pizza stone.
  • I probe here, here, and here.
  • Found a picture on my phone.  If you look under the brisket, you'll see a lot of foil under the flat in the front and the smaller foiled leg under the point near the hinge.
  • How did you position your platesetter?  Is one leg pointing to the handle or one leg pointing to the hinge?  Did you cook the point over direct flame? My problem with the platesetter is it covers round things nicely, but, a 15 lb brisket is almost …
  • Lit said: I use my $22 Wagner heat gun almost 100% of the time it works great. Be careful leaving it unattended very long though it will have the lump in flames in a minute or 2 and melt your heat gun.  Any pix of the melted gun or are you…
  • First and only time I used greased paper towels was crazy.  My charcoal must have been damp since it was not starting with those square cubes.  I made some bacon that morning and remembered reading about it here.  So I thew a wad of it on the top of…
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