Recent content by bob-b-q

Simply rubbed with salt, pepper, onion and garlic powder! Also, using my new thermoworks smoke dual probe system! First one is done after 17.5 hours.  I let them go to IT of 203F.  The other one is 20F behind this one.  That's why its done, when its done!

OK, after doing my first brisket this weekend really need to take the plunge and mod my GOSM stock gas valve and get a more consistent gas flow so I'm not adjusting every 10 minutes. I'm not very handy with tools and such so I was looking for an easy solution.  My only problem is they don't say...

I also have a GOSM.  I've had it for about a year and a half now. 1. I don't have a screen on my burner.  can you upload a pic? 2. You need to do what I need to do.  Get a needle valve to help regulate your temps better.  Do a search on here for GOSM needle valve mod and you'll see what I'm...

Awesome!  I will go with rub and smoke only next time.  No foil!!!  But, I will wrap one for the Mrs!  I agree, happy wife, happy life!!!   That gives me another reason to smoke some more stuff.  I've never done beef ribs in my several years of smoking! I do however have 2 pieces of 2 and 3...

I had a Bradley electric smoker for 4 years.  Seemed like the 3-2-1 method was the way to go.  Over a year ago I decided to trade up to the GOSM.  Needed something with more room and better heating source.  It seems when I do 3-2-1, I cant even get the ribs out of the foil without them just...

Good luck!! 

First off, THANK YOU to everyone who helped me through my first brisket!!!!!!  You guys are the best!  You bring a lot of experience to the table and it is truly appreciated.   OK, like I said in my original post, it had decent smoke flavor, but I think it could have used a bit more.  But, the...

210*!!  Feels pretty darn good.  going to pull it and let it rest for an hour. I'll post later on the taste and texture and final pics.

About an hour.  Why?

207* in the flat.  Feels a lot closer!!!!  It's amazing what a few more degrees does.  I'm learning a lot!!! Gonna try to let it go to 210*.

Now 204* in the flat.  Still not there I don't think.  I'm noticing the outside of the flat is still kinda tough, but once inside it is softer.   The point feels great!  I think I'm really close now.  I need to pull it in 25 mins no matter what...I should get there.  Fingers crossed.

Side or top of flat?

Brisket at 200*.  Toothpick goes in pretty easily in the point, might not be fully done there, but closer than the flat.  But, it is still tough in the flat.  I tried both the top and side of the flat.  Which should it be?  The side felt more done than the top.

Oven temp was at 225*, I bumped it up to 250*.  Brisket is at 194*.  Going to start probing again at 195*.

OK, phew, again!  This has been a patience tester for sure!  LOL! I actually took out the thermapen and tested the temp.  Thought maybe my probe went bad, nope it is spot on.  When putting in the thermapen it is still firm.  Letting it go. The point is softer and a higher temp than the flat by...