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Recent loaf of whole grain sourdough, don’t laugh but I made that for my dentist. They made me some spaghetti sauce that was absolutely amazing!!!!!

Smoked a Costco Prime Brisket using Goldie’s resting method. Came out great. Here’s the basics. 1. Worcestershire Binder 2. Light sprinkle of Garlic Salt and Lawery's Seasoning Salt 3. Rub 2 to 1/2 Pepper to Salt 4. Dry Brine over night 5. Harry Soo’s Weber Smokey Mt wood/charcoal setup. If you are not using this, you are missing out. 6. Inject the flat with beef tallow 7. 250 degrees. No cruching, No spritzing. Threw fat scraps on my perforated heat deflector. Rendered fat = incredible flavor profile. 8. Pulled when the point probed like butter and the flat was 195 9. Goldie’s - foil wrap twice. Be sure to put a dig scoop of tallow under the point. Into a foil pan, 1/2 cup of water, foil cover over the pan. 10. Put into my Igloo Sous Vide warming cooler at 160 degrees for 22 hours. Brevel Toaster oven works too. Aggressive trimming and a long controlled rest key to a perfect brisket evert time.

Top rack, even with lip, not upper rack. 235 till 165 then wrap and pull off at 202 degrees. But at last count there are 3427 different ways to cook brisket 😁

Thanks for posting this link Paul. I have used a cast iron smoke pot for years but rarely make the dough ring to seal the top. I have guiltily watched the smoke leaking out of the top, realising that my unsealed pot wasn't fulfilling @Syzygies design intent of pushing the smoke down into the coals to burn off the "bad stuff". I ordered my own little pot and am just waiting for a good opportunity to smoke something. Kudos also to @Cheesehead_Griller as I think it was he who originally suggested this style of pot. I will report back once I have tried it out myself.

@C6Bill Thanks! I try it the next go round and report back. What hydration is your starter?

I like this one. Drill 3 holes about .125” on the bottom. Go to hardware store and pick up a stainless steel sink strainer, fits very well in the 475ml pot in the picture. I have two of these. I’ve struggled with the cast iron version of the smoke pot! good luck

Took advantage of better temps today and did some chicken drumsticks. Plated with pickled onion, potatoes and carrots. Interior.