Recent content by bglass0105

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  1. bglass0105

    Beef Brisket Fat Cap - Completely Remove?

    I do similar to Kat.  I trim the hard fat away and try to have an even thickness of the cap across as much as possible.  I then smoke fat side up. My only difference is I don't remove the cap prior to slicing.  After it melts down during cooking, I am usually left with 1/4" or so of fat cap...
  2. bglass0105

    Question on Brisket

    If at 180 now, may still be pushing time for dinner.  I have had them sit at 180 for couple of hours or more.  Then again around 195 for an hour or so at the second plateau. To keep mine warm, I wrap tightly in foil and place in an ice chest packed with towels all around.  Keeps it plenty...
  3. bglass0105

    Beer can chicken... Where did I go wrong?

    Thanks for the feedback. Next time I'll be sure and be home keeping an eye on it so I get it off before it gets so cooked. That should help keep it together a little better. With a breast temp of 200 I'm lucky in wasn't dry as sawdust!
  4. bglass0105

    Beer can chicken... Where did I go wrong?

    Short-time reader, first time poster here... While I've done several briskest, I decided to try some basic beer can chickens on my MES today. Let me explain what happened and maybe you guys can help me do better next time. Last night the wife and I applied some basic rub on two whole...
  5. bglass0105

    MWM looking for some good fun, wait... Wrong forum!

    Seriously, howdy all! Middle aged Texan with blossoming waistline here beginning my second time around at smoking. I have been a grill guy my whole life and believe in technology. What I mean by that is I am not necessarily a 'purist' as I have almost always used a good gas grill. I first...
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