Thanks Jonathon I will need to resize my pics

Successfully cooked my first brisket. 13.37 lbs tried to 11.5 lbs. It was a select grade, so I injected it with a combination of LS Beef Both and spices. Started at 8am. Set my Pit Boss vertical pellet smoke to 225. At 1:30 I pulled and double wrapped with butcher paper. Raised temperature to 250. An hour later I increased the temperature to 275. At 5:00 the probes indicated a temp of 205 at which time I turned the smoker off and left it wrapped in the smoker to rest. At 6:15 brisket was 167-168. Sliced at 160.
Got some great photos but I wonder if I can add them here.

Thanks for the reply. I do plan to cook at 225 over night and then pulling it at 160 in the morning and then wrapping in butcher paper. I’ll then let it rest for an hour in a insulated cooler. Anxious to see how it turns out. My wife’s mouth is watering.

I’m about to smoke my first brisket after reviewing multiple methods. Found ungraded whole briskets at Walmart for $2.79 lb. Sams has Prime for $2.58 and Choice for $2.46. Walmart is more convenient for me but I wonder if it’s worth it to drive the extra 70 miles to shop for a known grade. I do plan to inject with low sodium beef broth and my own special rub, then placing in the fridge over night. What are your thoughts on Brisket Grades.

I love my meat sticks. Paring with my phone and wifi was a breeze. I was able to monitor my cook 3 miles away while out fishing. It may have extended distance as long as you have cell coverage.

Joe Hell I’ve had success with a Pit Boss Pro Vertical Smoker. Jerky, Pork Shoulder and Baby Back Ribs. The Meat Sticks are awesome. I was able to read the temps 2 miles away when Smoking a pork shoulder. Electronic gadgets continue to amaze me. I’m hoping to pick up a rotesera smoker as the funds allow me to. I like what I see on Waltons site.

I was in our local Kroger supermarket today and noticed that they had ribs on sale. Regular pork ribs for 3.99 lb and Kansas City Style with no seasoning, which looked like BB ribs and then next to it regular BB ribs with no seasoning. Both BB ribs listed for 4.99 lb. I think they forgot to stock the freezer with the right products.
My real question is it worth the extra dollar for BB or regular ribs if properly cooked.

I use vinegar and water 5050 to clean the glass door and the I use an Orange Citris cleaner which many hardware stores may carry. It really cuts into the smoke and grease. I then wipe the glass door down again with the vinegar and water. I leave the sides alone.

How much water should I use when mixing with the Excalibur Seasonings?
I used 64 oz on 4 lbs of jerky and tumbled it for 40 minutes in a Marinade Express Pro.
I also used 60 minutes on another batch and after tumbling Placed in the fridge over night.
I don’t know if I used too much liquid because I don’t think that I got the flavor impact that I was hoping for.
Smoked for approximately 3.5 hours in a vertical Pit Boss Pellet Smoker
Did I use to much water???

Tex_77 I’ll be using the excalibur seasonings. I’m still in the experimental stage. My smoker only holds 4 lbs of jerky so I thought that I may go through 8 lbs by smoking the first batch take out at 3 hours and finish it in a dehydrator which would allow to have a second 4lb batch in the smoker. Then repeat the process.

I’m using Pit Boss vertical pellet smoker and plan to smoke for 2 hours at 200 and then move to a dehydrator. Has any one else used this method. Looking for your input if you have tried this method.

Coatsville IN here. Got bored during the crony shut down and decided to pick up a new hobby. Bought a Pit Boss vertical smoker from Lowes. Smoked my first Pork Shoulder with a rub recipe that I found on the net. It turned out fabulous after 8 hours in the smoker. I got hooked so i decided to make Srew on a Shingle (SOS) from another recipie that I found on the net. It was a three week process but it makes for a great breakfast. Now I’m on to making jerky. My wife is all in even after she saw what I’ve spent on equipment to make jerky, meat slicer, marinade, heat/vacuum sealer pouches for samples etc… I did agree to smoke a cow neck (brisket) for her. She said "I see you’re enjoying your new hobby but when are you going to smoke my cow neck "! Soon Sweat Heart!