Recent content by cvn71saltydog

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    Hardcookin, Thanks for the info. It sounds like you've been smoking for a mighty long time. I do have a couple questions if you don't mind. When you say that you wrap the brisket and "throw it in the cooler" is that the refrigerator or like an Igloo Cooler and where do you buy the butcher paper...
  2. cvn71saltydog

    Brisket at the Duke cave

    Mr. DukeBurger You gave me some very helpful information on my Sunday Night Temp Stall. Wow! That is mighty fine looking brisket. When my briskets start coming out of my SmokeHouse looking like that I will be one happy sailor. Just wondering how long it took in the smoker and how long did you...
  3. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    Hi Jayace, Thanks for the reply. To answer your question, yes the brisket was a little tough and dry. I do have a question on the toothpick trick. Would you insert the toothpick into the thicker part or the thinner part? Something else I thought of. For some reason the butcher removed the fat...
  4. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    SmokinAl and DukeBurger Thanks for your help. My Wife and son really liked the brisket, I thought it was OK but I know that it could have been better. It had a great smoke ring, but I thought it was a little dry.When I smoked this brisket I placed it directly on the top rack. As for the temp...
  5. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    How are you doing AL, I pulled it from the smoker this morning around 2 am wrapped it in foil let it sit for an hour then threw it in the fridge. Had to be up at 4:30 for work. I will slice it when I get home. Let you know how it turns out later. I would like to continue this conversation later...
  6. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    Thank You So Much For The Info..
  7. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    Wow that's crazy I just noticed what I put in my original post, as far as the temps. I made myself out to be an idiot. I am smoking at 240 and hoping for my IT to reach around 170 before I start checking it.
  8. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    Hi DukeBurger The current IT is 167.
  9. cvn71saltydog

    Sunday Night Brisket Tempetature Stall.

    It's Sunday night and I'm smoking a 9 Lb. Brisket. I started at 11:30 this morning and it's now 10:00 pm. I was smoking at 240 deg. I was going to wait for the IT to reach 270, then start checking the brisket with a toothpick. Question 1 how is the internal temp going to reach 270 when I'm...
  10. cvn71saltydog

    Want to buy a propane smoker, but not sure what to look for.

    I am currently looking at a wide gas smoker by Smokehouse. I know from reading some of the posts on this forum That BTU,s are important. This smoker has 14,500 BTU brass burners. The cost is around $350. Please let me know what you all think any replies would be greatly appreciated. Thanks Ed...
  11. cvn71saltydog

    Electric smoker verses propane smoker?

    My smoking adventure started 2 Christmases ago. My MA got me a Landman Smokey Mountain Series 32950 electric smoker. I have had some good times and bad times with it. I live in Indiana and it gets pretty cold here so keeping a constant temperature can be a battle. Last Thanksgiving I invited my...
  12. cvn71saltydog

    NASCAR Mailbox Mod

    Here's a crazy question. What is a AMNPS and what does it do? The mods look great. I'd put one on my Smokey Mountain Series 32950 electric smoker just because it looks Bad A**.
  13. cvn71saltydog

    New to the Forum and new to smoking, need help with Boston Butt?

    Hey Gary and Bama, Thanks for the info, the Boston Butt turned out great!!  I produced smoke for the first 3 hours, 6 hours later I had an internal temp of 205. Thanks Saltydog...
  14. cvn71saltydog

    New to the Forum and new to smoking, need help with Boston Butt?

    I am currently smoking two 4 lb. Boston Butts and have a few rookie questions.  I am using a Smokey Mountain Series Model 32950 electric smoker.  I have Jeff's book "Smoking Meat" and it says for pulled pork he would smoke until he reached an internal temp. of 205. 1.  This may be a crazy...
See more
Top Bottom
Back
Clicky