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  1. smokingaces

    Second overnight smoke-Brisket

    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...
  2. smokingaces

    Christmas Eve Brisket Flat

    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...
  3. smokingaces

    First Overnight Brisket

    I'm doing my first overnight Brisket on Saturday. The brisket will be 12 pounds. I plan on putting it on near midnight so it will be done by the early afternoon Sunday. Does anyone have some good suggestions on smoking overnight? I have a 18.5 WSM. I use kingsford charcoal and I'll be using...
  4. smokingaces

    Small Brisket Flat

    Hey guys. I have a brisket flat I picked up for a smoke on Sunday. It weighs just over 5.5 pounds before trimming he fat cap. Any suggestions on the smoke. I'm worried about he meat being dry as a result of the small size and not spending enough time in the heat. Thanks everyone
  5. smokingaces

    Done spare ribs?

    Hey guys, I'm smoking spare ribs St. Louis style tomorrow. It's my second attempt doing these. The first time I did 3-2-1 and the meat just didn't turn out right. I think I had some shiners and the meat just cooked too long. The meat was just a little to tough even though it fell off the bone. I...
  6. smokingaces

    1st Smoker forum

    Hi I started smoking meat a couple months back. Mainly getting tips off of YouTube. I figure I would give the forum a try because my meat is not turning out how I would expect it to be. Looking forward to some educated ideas. Thanks in advance. I'm using a WSM 18.5 inch.
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