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What a Day to be Smokin'

post #1 of 4
Thread Starter 

 

Hello Everyone,

 

It's a beautiful, outstanding Friday afternoon, here in my area of the good old U.S. of A. and it's a great day for smokin' brisket. 71 degrees, clear blue skies, no clouds, no wind.   I have to have four briskets ready for this evening and I started early, early this morning, well, really late, late yesterday, Ok, middle of the night. I have pushed 'em through the "stall"

 

Smoker 1.jpg

and am getting ready to apply what we call down here in my neck of the woods, " The Texas Crutch".

 

You can certainly see by the cover of the chimney, what state I live in.  This here smoker was custom built by a company in Houston, Texas, called Pits by JJ.  They will make a smoker to your specs or one of their specs.  This smoker has been smokin' along at a comfortable 200-225 degrees for a bunch of hours now.

 

Smoker 2.jpg

And, as you can see the finished product looks very good.  A couple of  more hours and these packers will be ready for the table. You can cut 'em with a fork. 

 

THE LONE REALTOR SMOKES AGAIN!

Brisket 4.jpg

post #2 of 4

WOW! That's brisket!  I want to do one for 14 of us on Sunday, May 1st.  I am new to smoking and have a MBS 40.  I have done two briskets in the past and could not serve them to anyone.  I overcooked them so bad and so dry I could have used them to chuck my tires.

 

I believe I left them in much too too long and overcooked. Any suggestions would be very much appreciated.

 

Thanks,

 

OneMagicMan

San Diego, CA

post #3 of 4

nice lookin briskets.

post #4 of 4
Quote:
Originally Posted by onemagicman View Post

WOW! That's brisket!  I want to do one for 14 of us on Sunday, May 1st.  I am new to smoking and have a MBS 40.  I have done two briskets in the past and could not serve them to anyone.  I overcooked them so bad and so dry I could have used them to chuck my tires.

 

I believe I left them in much too too long and overcooked. Any suggestions would be very much appreciated.

 

Thanks,

 

OneMagicMan

San Diego, CA


Do you have a good thermometer that you can put in the meat and leave it until the meat reaches the proper IT? If not several of the people on here use the Maverick ET-732 Remote Smoker Thermometer and like them very well. One of our sponsors sells them. At the top of the page look for the A-MAZE-N-SMOKER ad on the right hand side of the screen click it and you will see the thermometer ad.

Almost forgot welcome1.gif to SMF.

 

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