If you pull a 190/195 brisket and immediately put it into a warmer for several hours, will the fat continue to render in the warmer? (by a noticeable amount)

BBQ is not easy, especially at the beginning. You have 'cue to get better at it. What is your biggest BBQ challenge?

Cooked my best brisket so far. Got a prime brisket from Costco about a week ago and cooked it yesterday, I think I'm starting to get the hang of cooking on this Lonestar grill 20x42. Have a good weekend everybody.

I’m curious if any of you guys have been using MSG seasoning on your proteins? I have but I don’t know if I can taste it? Just Curious

I have some baby backs on my new offset smoker. Here's how they look after 2 hours. To say I'm happy is an understatement 😆