Recent content by Boon

Picture of my drip pan after 3.5 hours, 3kg of brisket.

Thanks for the reply. There are some other factors I didn’t mention that led me to wrap after 3.5 hours, when they were 147f IT. Lower than I’d like, but the charcoal (no briquettes available) was about to go out, and there’s no way to add more without the ash flaring up onto the meat. They...

Hi everyone, Long time lurker here, I’ve been successfully smoking with the help of SMF for a couple years now, but I just ran into an unusual problem. I’m now in a country where they let the cows starve naturally before butchering. Brisket was an unheard of cut of meat, but I was able to...