Travis50

I've tried many times but just can't seem to get it beyond shoe leather. Do you use the higher heat and just cook like a regular brisket? I usually shoot for 225 and takes about 12 hours and then rest it for 3-4 hours. Help is always appreciated.

I love the flavor of an offset but 20 years of history say that I sure as hell wont be getting up between midnight to 6 or so. I've tried all kinds of ways to bridge that gap but none of it involves getting up in the middle of the night. 25 years doing 3-4 night shifts/month as an ER doc have left me with zero desire of destroying my sleep cycle anymore. Cooking for 2 now but do enjoy fiddling around with my own brisket 2-3 times/year. Mainly cook steaks, beer can chicken, ribs. Sometimes brisket. Sometimes tritips. Really just any excuse to fire something up usually. Seems like ceramic is the way to go. Long time lurker on most of the boards. Rare poster (obviously) Thanks so much, guys.

I was hoping I could get some advice from surly brethren. I have a 20 year old three chamber smokemaster offset grill/smoker combo that has a terminal rust wound. (Would spend up to 4-5k if I needed to) I don't really use vertical smoker part and wanted to replace my grill with one of three options: 1) another sturdy offset grill (jambo, lone star grillz, big hat grills, etc..) 2)ceramic grill 3)pellet grill My last kiddo will move out this year so I don't really need the larger offset grill but I'm worried the other options would make grilling less flavorful and, frankly, less of a skill (not that I'm awesome but love messing around with the grill) What say surly?

I’m coming to town to check out the film part of SXSW. My brother is an austin resident and might be interested in the resident band but I waited too late. Does anyone know if you can buy them from interested sellers?