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Welcome from NorCal! Proud 2 Star owner since 2011. Still look at the forum daily.

I don’t measure weight, but I would bet I trimmed at least 2 lbs.

You didn’t miss it. I forgot to add. It has been awhile, but it was 10-11 hours total cook time prior to rest. But, you have to cook to feel not time. But that should give you a good idea of brisket...

Jacob, Welcome from Nor Cal. I spent 16 years in Bakersfield (including this weekend!) and understand what you probably want from Tri tip. Tri tip was made famous by the Central Valley with its Santa...

Welcome from NorCal! Enjoy the ride (addiction). Show us some pics!

I have used Chicken Pro to inject prior to cooking, but never considered brining with it.

See BP’s sticky on obsessing on pit temps.

http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/obsessing-over-pit-temps-4991/

As Tent said, 5 degrees no big deal. 100 degrees, something...

Just to be clear, Flash Fire igniters fail as well. Mine actually failed quicker than my original igniter. I am sure this is an anomaly, but my confidence in the new igniter delayed my identification...

That looks fantastic!

Welcome from NorCal!

Welcome. Show us some pics!

Started out with a brisket from Creekstone Farms at 15 lbs. Seasoned with just salt and pepper as Franklin's book says. Put on the MAK at 275°F as measured by a temperature probe put on the upper...

I live in Northern California and have owned a MAK smoker for 8 years. I have only had the auger freeze up due to pellets getting moisture one time. I don’t usually cover. I have extremely high...

Enjoy the ride!

Welcome from Norcal

Looks great,

Congratulations on your new smoker and welcome! I recommend watching Big Poppas videos to speed up the process:

bigpoppasmokers
- YouTub

Scroll through all of them because some of the best...

Not only 3 Grands and 1 Reserve, but #4 in KCBS overall now!

That is a great work out! That venison bacon is a thing of beauty! Thanks for sharing.

I asked about the MAK and he said chicken which is what I expected. He said the drum was for catch up, so I assume the other three meats are cooked on the Old Hickory’s. Even if I had an Old...

Congrats on great first brisket! I have done 5-6 and am still trying to get a good one. But, with no pictures, it never happened ��

The town I live in has had a rib cook off for many years. Recently they have added KBCS competition. Started as ribs only, but now a full KCBS Comp for at least the last two years. BPS entered...

Wow! That is a lot of great looking bbq. I have a hard enough time cooking for 4! Great job and thanks for sharing.

Great news! Brisket is not easy, but if you are getting compliments, that is a great thing!

They come out well over the flame zone as well as over lower temp. I don’t put on cookie sheet, but can put on MAK grates or grill grates for direct grilling, or cook on one of the regular grates....