Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by smokingaces
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.
It's been on for 12 hours now and it's at 177! Smoker is stable between 225 and 245. I forgot to mention I'm smoking on a WSM 18.5. The packer barely fit!
I picked up a 13 pound brisket. She was a nice fatty one. I trimmed about 3 pounds of fat off and then seasoned with SPG. I put the meat on the smoker at 1045 last night. The meat stalled at 160 from 445 to 6 then started climbing. This pic Is after the stall
I just put it back on the smoker! So...
Thanks Al. Got out of bed at 730 and the meat has been stalled at 159 for 2.5 hours! I think it's going to be really tasty! My WSM has been running between 229-235. A little hotter than I planned for but it's fine because that temp has been going for 7 hours
It's been a little while since I've been on so I thought I'd jump on tonight. I just threw on my 10 pound brisket flat I bought from Kinder's Buthcer in the Bay Area. I'm smoking at 220-225. I put the meat on at 1210 am.
This is my second overnight brisket. The last one turned out incredible...
By far the best Brisket I have smoked. This is my 4th flat.
I bought BBQ sauce but did there was no need for it! Thanks everyone for your tips. I had no idea a flat could be this good. Butterd some King's rolls, steamed some provolone cheese, and threw on the meat. Damn good Sunday meal...