Steve M

Really nice job on those ribs. Nice photo too.

Hard to tell from the graph but I would bet you were close enough not to make much of a difference. You will also see less of a stall cooking at 275 than at 225.

That is close to the temperature I see coming out of the stall where the internal temps tend to increase. And for reheating it to eat, you only need to reheat so you can eat a hot meal. You've already done all the hard work. Time to enjoy it now.

Can't beat that! Looks pretty incredible.

You're off to a great start. One thing I've noticed on brisket, the better grade of beef, the more I look like a chef genius. More so than any other cut. I like the looks of that black tile.

She's a beauty!

That looks pretty awesome. I've never done a chuck roast like that but I would like to give it a shot.

Nothing like going all in. Wowzer

I love the custom touches.

That's ok, I can bear the ...aw, never mind.

You bearly missed him 😃

Gorgeous

Great looking brisket!

That would work. I purchased an air tight container that holds a 1lb bag and keep it in the freezer. Probably about 3 years old at this point but still works just fine.

Definitely call Dennis. He can help you fix it and figure out why it happened.