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  1. danuary

    How long should a stall be and how do you get past it?

    Did my second brisket this weekend - a small one, a 4.5-lb point end - in a pan, in a MES, at 220.  I could explain the problem, but I tracked the temp, and the log speaks for itself: In at 0600 Time        Temp 0800        108 0900        152 1000        166 1100        173 1200      ...
  2. danuary

    First Brisket... A bit dry & tough... What'd I do wrong?

    First brisket... Flat cut 4.75lb, using a MES 30. Assumed 2 hrs per pound at 235* - I live at ~ 7,000 ft elevation, water boils at 198 so smoking lower than that doesn't do so well. It was in an aluminum pan.   Put a nice rub on it, didn't mop it.  After 9 hours it was at 184* IT, I raised the...
  3. danuary

    2-2-1 and smoke

    Question... Doing 2-2-1 with some Baby Backs today in a MES.  First 2- smoke, duh Second 2- guessing if the ribs are wrapped in foil there's no point about keeping the smoke going? Final hour- smoke or no smoke?  Thanks!
  4. danuary

    Greetings!

    Hi, I'm Dan. :) I'm from Colorado, south of Denver. I live at 6,800 ft elevation and will try to share my experiences in smoking at altitude. Got my first smoker a couple weeks ago. I've done indirect cooking on a grill before, but I'm new to smoking. 30" Masterbuilt Electric (gotta start...
  5. danuary

    Smoking at Altitude: Pork Shoulder

    Greetings, first time poster, long time reader... There's some information on here and other forums about smoking meats at altitude but some of it is a little inconclusive. I live south of Denver at an elevation of 6,800 feet, and water boils at 190 for me. I'm new to smoking, and as I learn...
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