Buzz,
Good luck with the butts tomorrow.
Scotty,
I am just learning to cook by Feel. I have been cooking by the numbers for a lot of years. Old habits are hard to brake.
This is just before pulling off the smoker after the dry out
Done!
Notes: This is my most tender brisket to date! Cook times 3 hrs then foiled for 2 hrs. It passed the "butter" test at 200 internal. Removed foil and let dry out in smoker for 15 min. Moved to cooler and held for 2 ½ hrs...
SteelRain,
Now that is a loaded question. Knifes are a very personal thing. Kind of like asking what is a good smoker.......
Top End: Global, Wusthof, Kershaw, Henckels Five Star (Make sure it is the 5 star series. They are now importing cheap Chinese steel under there name),
Cutco...