Originally Posted by shtrbc
How did you do the 2 that failed? Brisket is one of my biggest challenges also.
Honestly - I don't remember. I think they were completely trimmed +/- 3 lb flats I found at a grocery store. It was a couple years ago and they were so dry that I erased that memory.
I've learned a lot in the last year just from reading here.
Before the Brethren days, I started smoking on my gasser with a chip box, then a $79 charbroil smoker that I couldn't hold for 10 minutes (roller coaster between 150° and 350°) Too much looking, to much tinkering with the fire, damper, flipping meat...
Started looking for online reviews of good smokers, didn't have the budget for a Klose, found this here, built a UDS and rest is (my short) history. Many butts, fattys, abts, moinks, ribs and chicken on the UDS since then, just haven't gotten to brisket since being enlightened.