This has been a fun day so far, but ...

Smokey

Time to get back to cooking! Over the weekend, I bought a 12lb brisket at costco. I've had limited success with smaller briskets, but wondering if the technique is the same for larger cuts. I plan to cover with mustard, some rub and smoke at about 225-250 until 195 internal temp. I am expecting a 16-18 hour cook.[p]Smokey

Rich G

Smokey,[p]I'm with you, buddy!! While I was working from home yesterday, I managed to carve out a little time to cook:[p]2xRacks of spares, dry rubbed[p]Pork Loin roast that I cooked to 120º, removed, cooled and sliced into chops. Will thaw them out and do a quick sear on each side to warm up and have smoked chops during the week.[p]Side of salmon, brined (water, salt, brown sugar), cooked about 2.5 hours.[p]All this was cooked at an average of about 230º. Had some almond, oak and hickory on for smoke. The ribs were very tasty, though still had some fat to render and probably could have gone a bit longer. The chops smelled great and were very juicy. The salmon was absolutely delicious and I'm frightened to think how much better if it was wild not farm raised![p]Nice to get back to Q-talk![p]Rich G.

Smokey

Rich G,[p]Sounds yummy! last night I cooked a flank steak. I did it like a regular steak, sear at 700 or so (about 2 minutes per side) and dewll for 3-4 minutes. Searved with baked potatos. Good quick meal for two and I used the mini. Worked like a charm![p]Smokey

Big John

Smokey,
Sounds like a great meal. I cooked two 4# spatchcocked chickens at about 350 dome for 1 1/2 hours. Served with mashed potatoes, chunky applesauce and homegrown tomatoes. What a feast.[p]Big John