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Recent content by oldpro1946
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We lost our Sam's club so I joined Costco. Now, however, they have boneless pork shoulder instead of the bone-in shoulder I got from Sam's. Will that make any difference how I cook it or will the end result not be as good. Thanks.
I want to cook a 7 pd brisket flat tomorrow but it will be below zero tomorrow in Chicago. I thought I'd try it in the oven, sorry! The recipe I want to use has me cooking it uncovered for 1 hour at 350 then wrapped for 3 hrs at 300. BUT the recipe is based on a 4 pd flat not a 7 pd that I...
I did add apple juice and cider vinegar. At 100 degrees I didn't think it cook anymore and with it foiled and wrapped in a towel plus with the liquid I thought it would be ok. Very frustrating!!
I live in the Chgo subs and I couldn't even find unwaxed butcher which I wanted to wrap the brisket in. The butcher shops and meat markets I called do not butcher their own meat but get it in cryovac packaging. Thanks.
I thought the oven being at 100 degrees would act as a cooler, not cook it more but keep it warm. I trimmed a litle but tried to leave about 1/4" cap, per the video with Aaron Franklin. Does everything else sound ok. Since it was my first I didn't know if the 8 pounder would take 8 hrs or 12...
I've attempted my last brisket. Made terrible brisket flats so I finally tried a packer to no success. Smoked it, 8 pd packer, for 5 1/2 hrs at 250 to 164, wrapped and let go til 195. Was done early so I wrapped the foiled brisket in a towel and put in oven at 100 degrees. Had to leave it...
I've attempted my last brisket. Made terrible brisket flats so I finally tried a packer to no success. Smoked it for 5 1/2 hrs at 250 to 164, wrapped and let go til 195. Was done early so I wrap the foiled brisket in a towel and put in oven at 100 degrees. Had to leave it there for about 3...
I've read that a preferred wrap for a brisket is unwaxed butcher paper. I believe the butcher paper will let the brisket breath in the smoker where the aluminum foil will not. What do some of you use to wrap the brisket? Thanks.
I recently read a thread here that talked about extension cords for the MES40. I can't find it now, can someone help, please. I need to try and narrow my temp swings. I will try a heat sink next time but the extension cord might help also.