http://www.aceofheartsbbq.com/forums/ SMOKER/GRILL USER DISCUSSION BOARD en-US Mon, 06 Sep 2010 14:31:25 +0000 http://bbpress.org/?v=1.0.2 q http://www.aceofheartsbbq.com/forums/search.php http://www.aceofheartsbbq.com/forums/topic.php?id=95#post-562 Sun, 05 Sep 2010 18:28:29 +0000 smokeasaurus 562@http://www.aceofheartsbbq.com/forums/ <p>Did a couple of Pork Roasts. Stuffed em with apricots and fresh rosemary. Seasoned them with some Hog Waller rub from Sucklebusters. Ran the Open Range at 285 for 2.5 hours. Used a couple of chunks of sugar maple. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-561 Sun, 05 Sep 2010 12:14:58 +0000 smokeasaurus 561@http://www.aceofheartsbbq.com/forums/ <p>My kind of day!!!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-560 Sun, 05 Sep 2010 09:58:41 +0000 krazman 560@http://www.aceofheartsbbq.com/forums/ <p>Thanks, Smokeasaurus! bk</p> <p>Sitting out with those briskets as we speak. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=98#post-559 Sun, 05 Sep 2010 09:17:07 +0000 smokeasaurus 559@http://www.aceofheartsbbq.com/forums/ <p>Got to have some taters to go with that delicous smoked grub that comes off of our Good_ones!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=97#post-558 Sun, 05 Sep 2010 09:15:59 +0000 smokeasaurus 558@http://www.aceofheartsbbq.com/forums/ <p>I will pay alot of attention to this one because I am a meat and potatoes guy.</p> <p>Can you put pepper gravy on fish...lol Seriously, I have never had fish on the pit so this should be educational for me!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=96#post-557 Sun, 05 Sep 2010 09:14:06 +0000 smokeasaurus 557@http://www.aceofheartsbbq.com/forums/ <p>This should be a pretty popular thread.Many ways to cook a yard bird!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=95#post-556 Sun, 05 Sep 2010 09:12:56 +0000 smokeasaurus 556@http://www.aceofheartsbbq.com/forums/ <p>Here is our on=going thread for everything related to those delicous pigly wiglys!!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=94#post-555 Sun, 05 Sep 2010 09:10:01 +0000 smokeasaurus 555@http://www.aceofheartsbbq.com/forums/ <p>Texas Meat Loaf</p> <p>3 lbs ground beef<br /> 1 minced onion<br /> 1 minced bell pepper<br /> 1 sliced Jalapeno<br /> 3 cloves garlic minced<br /> 6 eggs<br /> 1.5 stacks of Ritz crackers<br /> 1/3 cup Texas BBQ Rub<br /> 1/4 cup Wooster sauce<br /> 1/3 cup BBQ sauce<br /> Mix all together by hand. Take some foil pans and cut some slits in them about 1/2 way up for grease run off/<br /> Put mixture in foil pan, I double em up for strength.<br /> Smoke for roughly -3- hours at 225<br /> About 1/2 an hour to go before finished baste the top of the meat loaf with some more BBQ sauce.<br /> When meatloaf is at 170 internal and take her off. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-554 Sun, 05 Sep 2010 09:07:03 +0000 smokeasaurus 554@http://www.aceofheartsbbq.com/forums/ <p>Here you go Krazman. Bill has a new rub called "Grand Champion" got some sweet and it got some sweet. I used it in my meatloaf yesterday and it worked really good!!</p> <p> <a href="http://www.texasbbqrub.com/" rel="nofollow">http://www.texasbbqrub.com/</a> </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-553 Sat, 04 Sep 2010 23:26:37 +0000 krazman 553@http://www.aceofheartsbbq.com/forums/ <p>Smoke - I'm not familiar with Texas BBQ Rub. What is it and where might I find it? Store or online?</p> <p>Gonna try your recipe next weekend. Thanks! bk </p> http://www.aceofheartsbbq.com/forums/topic.php?id=93#post-552 Sat, 04 Sep 2010 19:21:38 +0000 smokeasaurus 552@http://www.aceofheartsbbq.com/forums/ <p>Sounds goooood Big John. Thanks for your input. Enjoy your grub!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=93#post-551 Sat, 04 Sep 2010 19:16:17 +0000 big john 551@http://www.aceofheartsbbq.com/forums/ <p>sounds good to me smoke. I got some briskit, beef rib short ends, and pork baby back today.. hope to cook mon but have a busy weekend big john </p> http://www.aceofheartsbbq.com/forums/topic.php?id=93#post-550 Sat, 04 Sep 2010 17:30:11 +0000 smokeasaurus 550@http://www.aceofheartsbbq.com/forums/ <p>This forum has had alot of activity lately about our concerns with our Good-Ones.<br /> Which is good but we should also post about how we are using our Good-Ones!!<br /> What do you say I start some threads for about what we cook and how we cook it?<br /> Maybe we get more people on the forum participating as well!<br /> There will be threads for beef,poultry,pork,seafood and sides.<br /> These will be on-going threads so they will be easier to find.<br /> We can post what we cook, how we cook it, what woods and rubs and seasonings,injections we used. We can tell what temps we were at and how long the cook took.<br /> We can also post our recipes so we can all try new things and keep our taste-buds tingling. I got the idea when I gave out my Texas Meat Loaf recipe earlier today.<br /> Heck, we can even give the BBQ-brethren forum a run for its money!! Well,lets just get it started..lol<br /> I think this will help us back-yard pit-masters as well as the Pros and the new owners just joining the Good-One family!!</p> <p>Let me know if you think this would be a good thing to do and I will get it started!!!</p> <p>Have a safe and smokey Holiday weekend!!!!</p> <p>Smokeasaurus-Tex </p> http://www.aceofheartsbbq.com/forums/topic.php?id=88#post-549 Sat, 04 Sep 2010 17:24:13 +0000 smokeasaurus 549@http://www.aceofheartsbbq.com/forums/ <p>Good Man!! If you are going to love it, glove it!!!!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-548 Sat, 04 Sep 2010 15:27:30 +0000 krazman 548@http://www.aceofheartsbbq.com/forums/ <p>so it is both......bigger AND better! sounds great! Thanks for the recipe. Enjoy!!! bk </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-547 Sat, 04 Sep 2010 14:32:57 +0000 smokeasaurus 547@http://www.aceofheartsbbq.com/forums/ <p>3 lbs ground beef<br /> 1 minced onion<br /> 1 minced bell pepper<br /> 1 sliced Jalapeno<br /> 3 cloves garlic minced<br /> 6 eggs<br /> 1.5 stacks of Ritz crackers<br /> 1/3 cup Texas BBQ Rub<br /> 1/4 cup Wooster sauce<br /> 1/3 cup BBQ sauce<br /> Mix all together by hand. Take some foil pans and cut some slits in them about 1/2 way up for grease run off/<br /> Put mixture in foil pan, I double em up for strength.<br /> Smoke for roughly -3- hours at 225<br /> About 1/2 an hour to go before finished baste the top of the meat loaf with some more BBQ sauce.<br /> When meatloaf is at 170 internal and take her off.</p> <p>Enjoy of serve with some cheesy garlic toast!!</p> <p>Sharing is Caring!!!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-546 Sat, 04 Sep 2010 14:18:34 +0000 krazman 546@http://www.aceofheartsbbq.com/forums/ <p>Sounds tempting Smoke! What is TEXAS meat Loaf? Is it way bigger than meat loaf anywhere else??!!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-545 Sat, 04 Sep 2010 12:13:19 +0000 smokeasaurus 545@http://www.aceofheartsbbq.com/forums/ <p>Trade you some meat loaf for some brisket!! I will even throw in a couple slices of cheesy garlic toast!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-544 Sat, 04 Sep 2010 12:05:44 +0000 krazman 544@http://www.aceofheartsbbq.com/forums/ <p>brisket. brisket. brisket. and more brisket! 4 of em in my 30-P. kc strips and alaskan salmon on the weber. bk </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=3#post-543 Sat, 04 Sep 2010 11:51:10 +0000 smokeasaurus 543@http://www.aceofheartsbbq.com/forums/ <p>Thanks for all your help Krazman!! I am sure big john and others appreciate your help and your experience with the Goodwins! You know I do!</p> <p>If you get a chance swing over to my Labor Day thread and tell us what will be on your pit this weekend!</p> <p>I urge our other members to do the same! I think it would be nice for other members to let us know what and how they are cooking on their Good-Ones......well, back to my Texas Meat Loaf prep!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=3#post-542 Sat, 04 Sep 2010 11:12:23 +0000 krazman 542@http://www.aceofheartsbbq.com/forums/ <p>big john, my coal grate is WAY different than my cooking grates. Heavier gauge and much different pattern. I wrote elsewhere that the pattern is layered like fish scales or shingles.</p> <p>I've known the Goodwins since 1990. They're good people. I guess you have to build it better when you are the one hand delivering it to your customer. I also wonder how many of these changes were ordered by A of H to preserve their cost margin.</p> <p>They do list the grates on the web site as for sale. Maybe if you called the Goodwins directly, in Burns KS, they could tell you if the grates have changed, and also if you can get the old style (if there is such a thing)from them. OR BETTER YET, MAYBE CHRIS AND/OR ROB COULD GET TO THE BOTTOM OF THIS PROBLEM FOR YOU GUYS AND GET A SATISFACTORY SOLUTION. It would be a shame for Ron Goodwin's mobile # to show up in a post!!!!!!!!!!!!!</p> <p>The other day I was lurking around on the BBQ Guru Forum. I was surprised to see how quickly they responded to a customer whose unit had malfunctioned. They responded online within hours and sent him a new unit that day, and picked up the dead one at no charge. Other than telling customers to start their fires differently, I haven't seen A of H respond to any of the NUMEROUS posts about fires that burn poorly, grates that warp, and lids that warp. I have read every single post on this forum and there are posts from 8 months ago that still do not seem to be answered to the customer's satisfaction. I'm just a backyard caveman myself, so I certainly don't have the answers. It would be nice if the administrator would administrate!</p> <p>Smoke...we posted at the same time! I agree with what you said. bk </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=3#post-541 Sat, 04 Sep 2010 11:01:45 +0000 smokeasaurus 541@http://www.aceofheartsbbq.com/forums/ <p>Great technique Krazman, I will try it today!! It sounds like you got your Open Range nailed!!<br /> Hey Big John, I agree with you about the GM analogy.<br /> It seems like the mfg or distributor only responds to the "easy" stuff. One would think they would see these threads and a least respond so we know we are not alone and that they are concerned about their customers. Some of us actually try to sell their products!!<br /> I feel like there is not much after the sale support. Fast reponse time when they are getting our money!!<br /> At least we all got each other here on the forum and we can help each other out and help out the new guys to get them fired up!!<br /> I feel sorry for any new owners that might not know about the forum...they are on an island!!<br /> I still support the Good-One and Ace of Hearts 100%, I would just like to get a little back in return. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=3#post-540 Sat, 04 Sep 2010 01:55:36 +0000 big john 540@http://www.aceofheartsbbq.com/forums/ <p>I always lit charcoal in this way 2 chimneys unlit charcoal spread evenly over fire grate. 2 chimneys lit, when all lump is glowing, dump and spread evenly over the unlit lump, spread even layer of unlit on top of burning charoal, when all is lit i take my ash hoe and pull 1" from sides, close lid open damper to smoke box adjust dampers when the smoker box reaches temp ( usually pretty quickly) I put my food on and adjust damper. I find the first 30 mn or so is the most critical to set temp.. The grate warped while using this method of lighting. Now I put the firestarter cubes in ash pan and light this way. I see that krazman said his fire grate and cooking grate are different, I think mine are the same gauge material that is the reason i thought i could cut the cooking grate to fit fire grate and us it for fire. my ash pan is also warped a little bit. krazman i am glad to see you back you have been of more help than the mfgr, they wont even tell me if they sell these, at first I thought that maybe they were researching, but it has been over a week and nothing yet. business must be good. I worked for a gm dealer many years, and hate to say it but this is why gm is now now owned by the taxpayer, they did not listen or take care of the small details. big john </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=3#post-539 Fri, 03 Sep 2010 21:07:06 +0000 krazman 539@http://www.aceofheartsbbq.com/forums/ <p>Hey Smoke, you got it. I don't wait to get 95% red. I do wait until I'm sure the top layer over the 2 chimney starters full of coals is going pretty well (so it won't go out). I then open my spinners pretty far (4 or 5 full turns I guess) and the damper wide open with both lids closed. I wait until the smoke chamber is over 300F and leave it that way for 10-15 minutes before adding my briskets. As soon as I add the briskets, I close down the damper about 90% and stay with it until I have the temp regulated at 210F. Usually takes 15-30 minutes. I read a brisket technique where the author compared a brisket to a jackass. The brisket is stubborn about giving up it's cold. Once the smoker overcomes that stubbornness, the temp stays put.</p> <p>I'm VERY OCD about the smoke chamber temp. I use a Maverick ET-73 with a chamber probe and a meat probe. I usually don't let the temp vary by more than 5 degrees up or 5 degrees down. Once it gets going it rarely varies out of that range. To adjust up or down, I make a fist and tap the damper with the back edge (little finger side) of a GLOVED hand. If you see the damper move, it moved too much and the temp will swing too far the other way! ONE OTHER THING.....only adjust ONE thing at a time and wait for the smoker to respond. Don't adjust the spinners and the damper at the same time or you will never get a constant temp. I usually start with the right spinner open 1 full turn and the left open 1/4-1/2 turn (to over come the L--&gt;R burn problem). I open the top vent 1.5-2 turns. I don't adjust them again unless I can't get the temp regulated with the damper.</p> <p>FINALLY...KRAZMAN'S GOLDEN RULE: Don't open the smoke chamber lid or you'll let the heat out! We already suffer from global warming. I don't open that lid for 9 hrs NO MATTER WHAT if I'm doing briskets. There's no fire in the smoke box so the food isn't going to burn!!!!!</p> <p>This sounds way too complicated when written down. It's not. I usually just sit around in the back yard drinking beer, playing with the dogs and napping. If the alarm goes off, I check it out. No alarm...everything's copacetic!!!</p> <p>I wonder if my nemesis is ever going to post on here again. There are LOTS of unanswered posts for help!!!!!!!!!!!!!!!!!!!! bk </p> http://www.aceofheartsbbq.com/forums/topic.php?id=88#post-538 Fri, 03 Sep 2010 20:53:32 +0000 nutrientcobra 538@http://www.aceofheartsbbq.com/forums/ <p>I hear ya Smoke. I did get an Open Range cover. Works very nice. You are right, got to take care of it for sure </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=3#post-537 Fri, 03 Sep 2010 18:12:41 +0000 smokeasaurus 537@http://www.aceofheartsbbq.com/forums/ <p>Hey Krazman, good to see you posting!! Let me see if I got your fire up procedure correct:</p> <p>You have unlit coal on the grate. Then you add -2- lit chimney starters on that. Then you add more unlit coal on top of the lit coals? Do you then let the fire get 95 % red or do you start controlling the air flow down??</p> <p>That might just be why your grate hasn't warped!!</p> <p>Let me know if I got it right so I can try it this weekend!! Save me some brisket! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=2#post-536 Fri, 03 Sep 2010 17:28:40 +0000 krazman 536@http://www.aceofheartsbbq.com/forums/ <p>et, I too use my 30-P for different foods and temps. I don't understand what you mean by "prepare the charcoal". Could you explain please? I do brisket at 210F and turkey and chicken at 285-300F (keeps fowl moist and skin un-rubbery (is that a word?)). HOWEVER...I always use at least 10# of lump to fire it up. If I want to grill steaks etc I use my Weber Performer Charcoal kettle grill with gas start. I only use my 30-P for smoking/BBQ.</p> <p>When I first bought my 30-P from Ron Goodwin (inventor &amp; MFG.) I did my first cook with about 3-4# to start and added lump about every hour. I had to babysit this thing and my cooking temp was all over the place. If you add a full grill chamber of lump (take the grill grate out first) it is much easier to regulate the temp. If you limit the amount of air entering the grill chamber, there is only so much combustion that can take place. With 3-4#, the coals will burn with the spinners nearly closed all the way because there is enough ambient air in the space around that small mound of coals to sustain a fast hot burn and the grill chamber is not air tight. Your temp will spike and drop like a roller coaster!</p> <p>Give it a try. I thought Ron was nuts when he told me to do it this way! But he was dead-on right. Now it's set-it-and-forget-it for about 4 hours at a time. I go out every so often just so I can feel like I'm doing something!!!!! THE CAVEMAN THING. It's also an excuse for another beer. bk </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=2#post-535 Fri, 03 Sep 2010 16:45:34 +0000 et 535@http://www.aceofheartsbbq.com/forums/ <p>Smokeasaurus, thank you for putting this topic in perspective.</p> <p>Krazman, I am going to give your method a try although, being new to this syle of cooking, I do not always use the same amount of charcoal nor do I prepare the charcoal the same for everything plus my cooking temperature and duration has some influence. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=40#post-534 Fri, 03 Sep 2010 10:29:32 +0000 krazman 534@http://www.aceofheartsbbq.com/forums/ <p>I called BBQ Guru yesterday. I had no idea what this even was! Sarah answered on the second ring and was very helpful. I haven't ordered yet. RexH setup above is a lot of $$$. More than what I paid for my 30-P (now the Open Range).</p> <p>RexH....where exactly did you drill the adaptor holes? You only get one chance to drill it right!!!</p> <p>Oh ya.....Sarah said BBQ Guru had spoken to Chris (M) "SEVERAL TIMES". Kinda makes you go HMMMMMM! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=2#post-533 Fri, 03 Sep 2010 10:09:27 +0000 krazman 533@http://www.aceofheartsbbq.com/forums/ <p>"We have tried for the last year to get a hold of the BBQ Guru through e-mail and phone.</p> <p>we have never gotten a response from them, so I would say that if they will not return a call or e-mail on a customer wanting to buy the product, I would question "why" some one would want to buy the a product that has a farly complex setup and requires modifing your smoker with such crappy followup and support.</p> <p>Chris<br /> Posted 7 months ago "</p> <p>big john, et, smokeasaurus...I found this post from "ChrisM" on another, older thread on this forum. Sounds to me like he could be talking about his own company! What makes this even sadder, I called BBQGuru yesterday. They answered on the second ring, answered all of my questions, and told me they had spoken to Chris "SEVERAL" times. They also seem to answer their forum questions/complaints very quickly!</p> <p>On the actual topic, I have never used that "fire starter cubes in the ash tray" method to get things fired up. I have always used LOTS of lump, with two chimney starters of coals on top and another 5 or 6 lbs of lump or 2 logs of hickory on top of that. It burns middle--&gt;top--&gt;THEN down. By the time I am finished with a 12 hrs cook, I still have a good layer of unburned lump on the grate for next time. COULD THIS LAYER BE INSULATING THE GRATE FROM THE HIGH HEAT, AND KEEPING MY GRATE FROM WARPING AFTER ALL THESE YEARS??? I don't have your answer but this might be one approach to think about.</p> <p>One other thing, I once used my top smoking grate to melt some gold. I had a Bunson Burner under the grate, the gold crucible which was on the grate, and used a hand torch from above. The heat from the Bunson Burner BELOW caused a slight warp in that spot on the grate. Granted, this was a cooking grate which is thinner than the fire grate. But I would think the similar materials would react similarly.</p> <p>Got 4 briskets rubbed and waiting for their time in the 30-P on Sunday. Have a fun, safe Labor Day! bk </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-532 Fri, 03 Sep 2010 08:22:57 +0000 smokeasaurus 532@http://www.aceofheartsbbq.com/forums/ <p>Well, you know what Labor Day means? An extra day of slo-cooking and beer drinking!!!!!</p> <p>What are you guys and gals going to cook up this weekend?</p> <p>Here is my menu for this weekend:</p> <p>Saturday: Texas Meat Loaf<br /> Sunday: Pork Roast stuffed with apricots and rosemary<br /> Monday: Bacon Cheeseburgers</p> <p>Have a safe and great holiday weekend everyone!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=2#post-531 Fri, 03 Sep 2010 08:20:09 +0000 smokeasaurus 531@http://www.aceofheartsbbq.com/forums/ <p>I bet alot of us have bought our Good-Ones sight un-seen!! Doing slight mods to our pits is no different than putting aftermarket parts on our pick-em-up trucks. Like you stated the design of these pits make em stand out above the rest. If we "spruce" them up a bit for our personal enjoyment,or durabilty that is our right as being owners.<br /> Overall the quality on our pits is top notch. But there are some facets where you do not cut corners. Like the charcoal grate, that sucker probably takes more abuse than any other component and needs to be top quality. Maybe this issue will be corrected with the re-design next year. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=2#post-530 Thu, 02 Sep 2010 23:48:19 +0000 et 530@http://www.aceofheartsbbq.com/forums/ <p>Smokeasaurus, like you, I am sure if I was going to purchase over again I would buy the same. Although, I did not see the unit beforehand, I do not mind making some personal improvements without modifying the unit itself. In my opinion the Ace Of Hearts smokers compared to the half a dozen I was considering had the best cooking design. I just hope I did not swallow my foot with some of my comments. As a business owner speaking a few words I do understand their challenge of expense verses profit when it comes to manufacturing production products although, the consumer should be reasonable the professional standard should be higher. Furthermore, would you want your client to hire a competitor to improve your product? </p> <p>Hopefully Gators Pits idea will work for you. The A of H grate I was speaking of is an extra, the commercial grate. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82&page=2#post-529 Thu, 02 Sep 2010 22:19:06 +0000 big john 529@http://www.aceofheartsbbq.com/forums/ <p>smokeasaurus I'm with you I have no hard feelings and I am very proud of my Good-One. However it is getting very frustating getting no response. My original question was on if the grate is avail. and does it need to be welded in. Chris responded that the grate needs to be welded in as it keeps the smoker box square. After this reponse there have been many other posts regarding this issue. I dont know why my grate warped, is this is to be expected?, has the material used for these grates always been the same?, have I done something that would cause this?, at what point does the old grate reach the point it must be replaced?, if I use a heavier grate welded in and it is so heavy it can not warp will it pull the sides in?, Does Good-ONe sell a heavier grate or basket? have they tested a heavier grate or basket? if so did it work?. Ther are many other questions . If we could get some kind of official position from the mfgr. I think it would help. I dont mind doing the work, and I am not looking for something for nothing. Surely they know more than i do about this big john </p> http://www.aceofheartsbbq.com/forums/topic.php?id=91#post-528 Thu, 02 Sep 2010 20:20:51 +0000 smokeasaurus 528@http://www.aceofheartsbbq.com/forums/ <p>I aint saying this is the best way or the only way, but its the way I do a brisket. I usually will do about a 12 pounder with the point and the flat. Let the brisket set out for about an hour before you put her in the pit. I rub mine down the night before. You can inject the meat if you want but do it right before you put her in the pit or the mixture will run out if you inject to far in advance. I usually do a brisket at 225 - 250 degrees fat side up until the internal temp is 165. Then you wrap it up in heavy duty aluminum foil with a room temperature beer poured in and I salt the top of the brisket. Get her back in the pit. Pull the brisket off at 200 degrees. I will poke some holes in the foil to let out the beer and drippings and let her set for at least an hour wrapped in the foil. Slice against the grain and enjoy!!</p> <p>There are many good ways to do a brisket and I am sure some of the good folks here on the forum will share there techniques with you as well!</p> <p>P.S. Keep in mind it is roughly an hour a pound when cooking a brisket. Hint: if you want a slower cooking session just use the bottom food grate in the firebox. The top grate area is a little hotter than at the bottom of the smoking box. </p>