We hold back enough for 3 more meals, then vac seal 3 meal portions.

Smash up a few pellets and look with a magnifying glass. That's sand, hair, sawdust, bark, trash... Are those rodent droppings too? No thanks. I've seen them being made. They are great as originally intended in pellet fireplaces. No way is that concoction marinating my food.

You cut that thing yet? I'm hungry.

Yeah I’m not sure what happened with the stall. I was really counting on it to stall to extend the cook time. Since this was my first cook I really didn’t know what to expect. The owners manual says to expect temp swing +-25 from the set point, which is why I set it at 250. Next time I’m going to set it at 225. Every piece of meat is different and reacts different.

I cooked 2 briskets at the same time on my stick burner and one finished 3 hours before the other because it never stalled.

I did. It’s good. I didn’t trim enough day off the top. Oh well. It will eat.

Lumberjack makes their own pellets from solid wood, not saw dust scraped from the floor. Do some research

Keep some, give away the rest.

With specific regards to Lumberjack, Cookin' Pellets and Bear Mountain pellets, you have no idea what you're talking about.

Those are supposed to be nice cookers. Cousin has one and really likes it. Pellets have come a long way...oh I know someone that can help with the extras!

How was the Smoke Ring?

The pic that is supposed to the finished product looks gross. Brisket is supposed to be black on the outside, if I got grey brisket at a restaurant I'd be pissed.

All I need is wood to smoke BBQ. No apps, phones, cords, pellets, gadgets, etc.

It might take a while to dial that thing in.

I'm good with the Yoder, but pellets are not my jam. I'd consider getting one for the convenience factor though it'd never take center stage in my cook systems lineup.

BigPig, I'm sure you'll command it to make great food. Enjoy.

Cool story bro, you want a cookie?

Oh, can you point me to where you see grey?

Decent. Again, I think that’s specific to the meat as it’s a chemical reaction.

Last pic. Can you point to me where there is black?

Did I miss seeing your meat?

You always miss my meat

I get it I’m a good looking man but you just have to let it go buddy.

To quote a line from your favorite movie… “I wish I knew how to quit you”

That's a lie, you take that back!

Um, smoke ring has more to do with fat up or fat down. Thats why the competition guys cook fat down...

The “black” you’re looking for is simply the seasoning being cooked, and any binder if you use one. Go cook a brisket without seasoning, I bet it turns out red, just like the smoke ring. Weird how that happens. Maybe you should educate yourself on smoking meat before you go bumping your gums like a fool

Looks good