Love 2 Q - They will be flat brikets, when I buy them, therefor fat layer is negotiable,what is best?
Keltin - That is the number that I was looking for. I have this nifty new Thermopen that is my new best friend.
I was sitting around thinking last night, always dangerous, and I was thinking about the reverse sear idea that some use on steaks, Then I thought about Bam's primer on smoking and Chow's advice on finishing on the grill. I was wondering about starting on the grill,or oven getting the meat "warm" then transferring to the smoker. The advantage would be that you would then be outdoors enjoying your company and since I have an outdoor stove, the meal prep could all take place outdors. Definately something to try at a time when you do not have company, but, a thought. Any comments?