What to put in the smoker this weekend?

[Great-Kazoo]

Packer brisket from Costco on the new(ish) Green Mountain Grills Daniel Boone WiFi. I thought it was 'meh' and know where I can make improvements next time but everyone said they loved it even though they knew I wasn't looking for compliments.

That's the down side to any cooking. One strives to make it better than th elast time. tweaks here, seasoning or not there. What most people think is great, one is , thanks but next time i'll..................

BTW: i made the best corned beef, from a briskef flat, to date. Cut with a butter knife tender, tasty etc. The trick is soaking 1 day in fresh water, after 8-10 days of brine.

[Jer]

That's the down side to any cooking. One strives to make it better than th elast time. tweaks here, seasoning or not there. What most people think is great, one is , thanks but next time i'll..................

BTW: i made the best corned beef, from a briskef flat, to date. Cut with a butter knife tender, tasty etc. The trick is soaking 1 day in fresh water, after 8-10 days of brine.

I mean, it wasn't awful but I was getting conflicting temps from the probes you see and was trying to decide when to drop the temp from 250deg own to 150deg to simulate a rest like when you foil it, wrap it in a towel and throw it in a cooler to keep for a few hours prior to cutting/eating. I think it cooked a little bit long so it was tender but almost too tender and the bark was drier than I normally like it which gave the entire bite a bit of a dry taste even though the meat itself wasn't dry if that makes sense. It also cooked some of the meat's flavor our since it overcooked. It wasn't the worst thing I've ever eaten and for my first attempt at smoking something while not even being home (gotta love technology!) and the fact that everyone liked it I can't be too disappointed. Hell, any mistake you make that you can eat isn't tall that bad of a mistake after all. Next time I will wrap at about 165deg and be present (if all goes right) so that I can probe several areas to make sure my temps are legit. In this case, it's not just tweaking little things here and there to perfect but more of legit mistakes in the process that I know will yield better results.

[Gman]

Hell, any mistake you make that you can eat isn't tall that bad of a mistake after all.

Truth

[Jer]

Truth

We re-heated the leftovers for dinner tonight and I must say that it actually tasted better than Friday night when it came off of the smoker, surprisingly. It was firmer and the bark imparted it's flavor into the meat a little bit more to cover up the mushy bland mess I cranked out the other night. lol