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  1. runt

    MES 2nd gen 40" smoker

    I know this is an older post, but thank you all very much. This is EXACTLY what has been happening with mine. I haven't had the opportunity to Smoke as much as I did when I 1st got the MES-40, but the last 2 times I had these issues with the GFCI Circuit breaking and it really put a damper on...
  2. runt

    Maverick ET-733 thread

    My Copper 733 just arrived this afternoon. Very nice and can't wait to try it out!
  3. runt

    Sharing my experiance of Brisket Smoking.

    Okie Doke! The final product. After letting it rest for 3hrs (not my choice, supper wasn't ready yet), I opened it up, sliced a few pieces and tried it. My thoughts are this:  Tender with some bite, not in a bad way, but thought it could have been more succulent. Smoke came through and was...
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    Supper.jpg

    • runt
    • Media item
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    • Album: Sharing my experiance of Brisket Smoking.
  5. final-2.jpg

    final-2.jpg

    • runt
    • Media item
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    • Album: Sharing my experiance of Brisket Smoking.
  6. Final-1.jpg

    Final-1.jpg

    • runt
    • Media item
    • Comments: 0
    • Album: Sharing my experiance of Brisket Smoking.
  7. runt

    First brisket for me

    Damn that looks good Fisher! Funny you mentioned the bark, mine didn't seem all that dark either. Happy eat'ns!!
    • runt
    • Post #22
    • Forum: Beef
  8. runt

    Sharing my experiance of Brisket Smoking.

    Thank you all for the vote of confidence! Ok....so here we are. Meat probe reached the 200 mark for IT.  I tested various parts of the brisket with my Thermopen (198 - 200) and the toothpick. Overall, the meat FELT tender. Meaning the probe and toothpick slid in / out without resistance in...
  9. Sausage Ring.jpg

    Sausage Ring.jpg

    • runt
    • Media item
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    • Album: Sharing my experiance of Brisket Smoking.
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    brisket-2a.jpg

    • runt
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    • Comments: 0
    • Album: Sharing my experiance of Brisket Smoking.
  11. Brisket-1a.jpg

    Brisket-1a.jpg

    • runt
    • Media item
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    • Album: Sharing my experiance of Brisket Smoking.
  12. runt

    Sharing my experiance of Brisket Smoking.

    Oh yes, thank you!!   Probably would have forgotten about that. Well, I pulled a few minutes ago as the IT hit the 160 mark. I added a half cup of beef broth to the tin, placed the brisket in it probe and all, covered with HD tinfoil and placed it back in the smoker. Current temps of the...
  13. Sharing my experiance of Brisket Smoking.

    Sharing my experiance of Brisket Smoking.

    • runt
    • Album
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  14. runt

    Sharing my experiance of Brisket Smoking.

    I started this yesterday afternoon by reading as much as I could about smoking a Brisket, as the day before, I bought what I have learned to be the Flat of a brisket, approximately 5.7lbs for smoking today, Memorial Day. So, after minimal trimming, I decided to go with a simple rub of Salt...
    • runt
    • Thread
    • Replies: 10
    • Forum: Beef
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    Brisket-3.JPG

    • runt
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    • Album: Sharing my experiance of Brisket Smoking.
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    Brisket-2.jpg

    • runt
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    • Album: Sharing my experiance of Brisket Smoking.
  17. Brisket-1.jpg

    Brisket-1.jpg

    • runt
    • Media item
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    • Album: Sharing my experiance of Brisket Smoking.
  18. runt

    How did you come up with your screen name?

    Runt - I was given this by my fellow soldiers and NCOs upon my arrival in Germany in 1977. You see, I was only 117 lbs and  5'4" tall. Being the smallest guy in my company, I was given that name. There were folks that I served with that NEVER new my real name. I use it as my CB Handle and...
  19. runt

    Last minute Chicken Thighs

    Thanks for the reply WHB. It's what I needed to know! Appreciate You I do! Happy smok'n Runt
  20. runt

    Chicken Thighs (Hickory Smoked)

    Looks Great! Appreciate the Play by Play on these. I'm like a sponge....., absorbing ALLLLLLL this great info!! Thanks - Runt
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