brisket;

Well, it's been a little while since my last post. It feels good to let my emotions for meat pour out onto my work computer. A slight back story, my uncle has not had many happy days in his life. He has always been a relatively bitter dude. I don't think it's anything in particular, just a...

Need some advice. Have had moderate success with brisket, but I can't seem to be consistent with times and/or done temp. Have done the probe test as well. All have been decent, but I'm a creature of habit and would like to do the same thing every time. Thoughts?