Smoked Brisket Advice...

That was a good looking brisket.  Nice work!

That offset smoker is also good for baby-back ribs.  Faster cooking time (5-6 hours @225) and the ribs can be shaken off the bone.  I have a picture of one of my kids at a really young age, asleep at the table with a rib in each hand.

Also, I learned that I'm totally conditioned to think of hickory as "bacon flavor".  So hickory-smoked wings = bacon wings.  F*n awesome.

All right ya turkeys. Better put my money where my mouth is. Doing my first brisket. Following my pit master brother in law’s unconventional method of a two day cook. Day one, smoke and bring to the stall. Wrap and fridge overnight. Next day, continue at 225 while wrapped and straight out of the fridge until 203 (should take about 5 hours) then faux cambro for 2-4 hours. Wish me luck. Will hijack this thread and report back.

I’ve been a WSM devotee for years but bought a Bradley digital electric on Craigslist recently and added an Auber PID controller for salmon. Haven’t smoked salmon yet but been pretty stoked on ribs, pulled pork, chicken, and short ribs so far. I hate going electric but tbh got tired of tending to the smoker constantly.

Get it brah!

All right ya turkeys. Better put my money where my mouth is. Doing my first brisket. Following my pit master brother in law’s unconventional method of a two day cook. Day one, smoke and bring to the stall. Wrap and fridge overnight. Next day, continue at 225 while wrapped and straight out of the fridge until 203 (should take about 5 hours) then faux cambro for 2-4 hours. Wish me luck. Will hijack this thread and report back.

I’ve been a WSM devotee for years but bought a Bradley digital electric on Craigslist recently and added an Auber PID controller for salmon. Haven’t smoked salmon yet but been pretty stoked on ribs, pulled pork, chicken, and short ribs so far. I hate going electric but tbh got tired of tending to the smoker constantly.

Hell yeah!! consider this thread yours now  Are those beef ribs too?? Please post results. Also that is very unconventional but I bet it works really well, kinda makes sense!

Yup short ribs. Brisket on a stick, as it’s sometimes called 

Takes about 6-8 hours at 225. Very delicious

Beef ribs are my favorite.
Much easier than brisket.

Houston, we have landed.

Well, it turned out ok but not as good as I hoped. Bark was good, kept well through the foil wrap, but not sure where all the fat went. Came out much too dry. I think my temperature probe placement above the meat and not above the heating element was the culprit. But...loved the convenience of the 2 day cook. Family enjoyed it so that’s good. Will try this again!

Yummy and salty and redeemable for sure, yet, you are not alone, I have wrecked quite a few briskets, my family can only eat half a brisket so I’ve been cutting them in half and learning to master the flat and the point separately.  Both sections are very different from each other.  Back to the drawing board.  That probe placement is key for me as well.

I can't give you a lot of info, but what I can give you comes from Kev's school of Combat BBQ:

In foreign country that doesn't have supermarkets like you are used, any cut of meat works.

Incoming fire has the right of way.

Keep the flames and smoke low, don't let the bad guys think they scored a hit!

Don't smoke pork during Ramadan, (for some reason the locals get really upset) (No I didn't smoke pork during Ramadan, I may be dumb, but I am not stupid).

Don't smoke/grill/BBQ in a dust storm.

Never BBQ near the helipad, your grill will blow away or those bastard pilots will take your stuff and fly away.

Fuel, what ever you can get is good enough.

Don't BBQ near the ammo bunker or fuel depot.

Keep your rifle handy, you may need to fend off a wild Hyena. (don't laugh, we had the damn things)

Take picture of your self and the troops with the Sauce from the BBQ company that sent you free stuff!

Always BBQ on the day the Mess section is really making something awful (that is almost every day), you will never get any complaints!

I hope those are useful to you, or at least entertaining.

With those tips, I’ll take a 1st world wrecked brisket any day...thanks for international technique that spans the globe.

Wrecked brisket still makes might fine burnt ends.

A few other rules to Combat BBQ:

If there are Tankers in the area, wait till they dismount from the tank first before taking action, hard to argue with a 120mm smoothbore!

If some CIA guys are in the Area, yell at the top of your lungs "Look there is Osama." They go off running to catch him.

Stay with your Q at all times, as the smell gets better the quality of thieves increases.