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Recent content by toshea6
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That toothpick was certainly the ticket! I foiled at 154° IT after about 3 hours (when I put in my meat probe). I went for a run, came back and it was 190°. So I tried the toothpick and it was still a little effort to poke. So I wrapped it in another layer of foil, wrapped that in a towel, and...
Thanks! Yeah I found that out the hard way. I've heard people mention a toothpick, but I wasn't sure what I was looking for with it. That helps. Do you foil your brisket? Liquid? I know a lot of people get packers but I haven't found a butcher yet. Local grocery only sells flats. I'd really love...
So I'm trying another flat. Going with the same rub I used last time which is just kosher salt and coarse pepper. (Texas style?) Last time I had to rush it at the end. The fam was growing impatient. So of course it got pretty tough. Not horrible but not very tender. I'm def going to crutch it...
Thanks Disco! Mchar it was 6.89lbs. at start and yes it was one long cook! It was pretty chilly today like I said. I had a tough time staying above 230°. I would crank up a little bit and start pushing over 260°. It was like feathering a finely tuned throttle. The easiest part was overnight. I...
Thank you Chef! The rub over night was what I did. Do you still use a water pan AND a drip pan? I would have room for that. Those drippings would make the meat that much more juicy I agree. Even the doggy got in on a little of this. My 3 1/2 year old will prob have a little trouble eating a...
Thanks B! Pushing through the stall now. Im glad i started last night. 9 1/2 hours in and still only 157. Granted its only 26° in IA this morning! Mother nature is really messing with us.
Thanks! Is there any reason to turn the meat around? If there's a thicker end than the other? I've heard some say to do it , others say not necessary.
About 6 1/2 in, and IT of 154. Looking good!