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  1. outspoken

    Hudson Valley WSM 22 For Sale!

    Moving, can't take it with me, used for a season. Comes with maverick xr-50 remote thermo, seal tape (new), bag of blue, lots of chunks (apple, pecan), chimney, stainless steel water bowl cover and other misc items. All for $200.
  2. outspoken

    Three years without my smoker

    I was separated from my family, wife and smoker almost three years ago to the date. Things have finally started to get back to normalcy and I have a new place that mlaes me happy and I got my 22" WSM back in action today. I just wanted to do something simple and get the grates heated up, so I'm...
  3. outspoken

    First Brisket Point cook on WSM

    Pulled it at 206 and it went right in the fridge overnight. It's going to be heated up in the oven before friends and family come over today. The big bird is being done in the other oven, on track for a 3pm feast! I'll post pics of the slices.
  4. outspoken

    First Brisket Point cook on WSM

    Getting there... about to pull it and wrap. It's sitting pretty at 191 IT
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  7. First Brisket Point cook on WSM

    First Brisket Point cook on WSM

  8. outspoken

    First Brisket Point cook on WSM

    Hey all, thanks to everyone who has given a ton of information on the forum here. Most of my info has been from the following threads: Basic Brisket Smoke - http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke Brisket fat up or down...
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  12. outspoken

    Brisket fat up or down?

    Here are some photos as promised...
  13. Brisket fat up or down?

    Brisket fat up or down?

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  17. outspoken

    Brisket fat up or down?

    That makes a lot of sense. Yes, it is highly marbled. Does that mean I'm going to be doing something entirely different from what's been posted here as this thread... ok I see n the thread you've posted around page 5 they start talking about separating the flat from the point.
  18. outspoken

    Brisket fat up or down?

    I'm guessing it is a packer 'cause it sure ain't flat. It almost has a pyramid shape to it. I'll post a photo when I get home. It's 4lbs.
  19. outspoken

    Brisket fat up or down?

    Doing my first tomorrow for the big show (aka Turkey day). Got it from a local butcher, there were three on display up front and I didn't really have an idea of what I was looking for so grabbed the one that looked most similar to what I'd seen on Pitmasters. I'll do a thread on it tomorrow...
  20. outspoken

    Rain be damned, the smoke must go on!

    That's so true. It was well worth the effort and everyone had something positive to say. People were genuinely sad when they came back for seconds/thirds to find empty piles of foil. There was plenty of other food there so it was an honor to walk away empty handed.
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