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.
Search results
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.
New Brazos owner here. I have the removable baffle but what comes.to.mind is why not just cut a small section out of the top middle of the baffle to let some heat come up through the top? I know there are other vendors out there selling a modified baffle that essentially does this but it seems...
So I realize this is an 8 year old post but I think it's good to add info for those that may be searching for info like I was. I found that when I took my pastrami off the smoker at 160ish and tasted a piece that it tasted insanely salty. I was worried that I had ruined it . But after the...
Hey gang,
Made my first pastrami a month or so ago and the reheating of it in a steam bath worked fantastic. Seems like it would be a great way to reheat regular brisket. Anyone ever done this. Pros and cons?
thanks guys, and I should add that when I put it back into the oven I did so in the steam bath leaving the foil over the top. I guess my rationale was to essentially get it under more heat. I was just a little frustrated because there are numerous posts on here where people say smoke to...
I ended up putting it into the oven at 250°. I took it out at 190° , let it rest for 30 mins and cut it up. It came out great! In the future, I won't steam it on the stove top, I'll just steam it in the oven.
Did tons of reading up prior to attempting my first pastrami. All the stuff I read said either smoke it all the way to 200ish like a regular brisket or smoke it to 160-165 then take it off and refrigerate and steam it when you are ready to rock. Undecided to go for the latter. Smoked it last...
well it is now 11:30 am. my brisket has been on for 3 hours and 40 minutes. Got my smoker up at 275-285 for the most part when temps tried to drop I hit it with more lump and got it back on point pretty quickly. I am at 174 IT on the big part of the flat. I wish I hadn't separated it before...
well hell, why not keep it going?! Was planning to have my annual start of the NFL season party but Irma put the kibosh on that. Then had too much work cleaning up properties and such this week and just wasn't feeling throwing a big party. But of course, I had to run into a brisket at the new...
Where can I find some info on that mini Weber smoker contraption you got going on there. I know this is an old post but I've never stumbled across something like that before. Looks like my 10 gallon aluminum pit I homebrew with with that ball valve you got on there