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When I used the crutch no. Otherwise yes. I have seen that some people throw a crutched brisket on the grill for a few minutes after the rest to dry out the bark. Not tried it myself though.

Count me in.

I do mine at 100C. I keep adding wood chips until it hits an internal temp of 65-70C then just keep it on heat until it hits 95C internal. Roughly 4 hours to get to 65C then 6 hours to hit 95C. I then wrap it in foil and an old towel and let is rest in an esky for about 2 hours. I had to use...

Turned out really well, nice smoke ring and very tender. There was plenty left over so had a few days of it to have with some home brews. Ended up doing it again on Boxing day.

Bought one of the Adli gas smokers a few weeks ago. Smoking day tomorrow. Got a Brisket and pork shoulder and the alarm set for 5am. Will get up get that going then sit around the pool with a few home brew and watch the cricket.

Thanks mate, will check it out.

I came across here researching for a new setup. I am also in Perth but couldn't see any Kegarators on the Bulk Brewing website but it looks like it is a work in progress, any chance you could let me know what they were selling them for?