Toggle sidebar

Recent content by boomcannon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. B

    Things heard......

    Come over and help me rub my meat!
  2. B

    Towels for meat

    Lint trap is always clean. I supposed I should check my exhaust anyway. Hope the smell is caught in there. Otherwise, I’m completely confused.
  3. B

    Towels for meat

    Yeah, I bought a bunch of white cotton auto detailing towels. Just always threw them away after cooks. Honestly should just buy pink foam insulation and cut them to size or something.
  4. B

    Towels for meat

    Newspaper? I haven’t seen one of those in years! Worth a try though!
  5. B

    Overnight Brisket

    Lol I hear ya. Obviously I wasn’t really crying, but I was pissed. Over it now. Can’t wait for redemption.
  6. B

    Towels for meat

    Looking if someone can help. I wrapped the last brisket I made in bath towels to insulate it during the rest. In the past, I’ve always just tossed the shitty towels out. This time, I decided to try and wash them. Ran them through the washer, tossed them in the dryer, and the towels still smell...
  7. B

    No Trim Brisket

    You wash your brisket? Why?
  8. B

    Overnight Brisket

    I’m sure it did. I’m just not sure how the brisket, mixed with my tears of frustration, will taste in chili. Worst part about screwing this up is that I know I won’t be cooking one for redemption for at least another 3 weeks. So now I have to dwell on it.
  9. B

    Overnight Brisket

    Agreed. I pulled it at 205° though. Probably got up to 206-207° during rest. I’m pretty confident it was overcooked with how it sliced. The slices more crumbled than sliced, however, it was still very juicy on the point. I think wrapping it 10° late and taking it off 2-3° late was what ruined...
  10. B

    Overnight Brisket

    Very disappointing cook. Flat got dried out. The rest was great, but I went rogue on my rub and wasn’t really a fan.
  11. B

    First Brisket goes on the Traeger tonight

    She’s a beaut, Clark!
  12. B

    Overnight Brisket

    11 hours in. 181°. I accidentally slept through one of my alarms at 3:30a this morning and missed my target temp of 165° to wrap. Got her wrapped and back on the smoker around 6:00a. I’m thinking another 3-4 hours on the cook. At this point, I can pretty much tell that this is going to turn...
  13. B

    First Brisket goes on the Traeger tonight

    Fat side down always worked best for me on my pellet. Fat side up on my WSM. I just always figured that I should use the fat side to shield against wherever the heat is coming from. Get yourself a good boning knife. Mercer and Victorinox make a great product that is inexpensive. And it’s...
  14. B

    Overnight Brisket

    14lb choice brisket stuffed onto my WSM18 with absolutely no room to spare. Hickory, apple, and oak chunks. Hoping to be slicing into it around 1:00-2:00p tomorrow. Age old question: how long does everyone here rest their briskets for? I generally do 3 hours.
  15. B

    Offset, Cabinet or gravity fed

    Weber Smokey Mountain. Get the best of all worlds. Can’t beat them.
See more
Top Bottom
Back
Clicky