Recent content by ChrisJoll

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  1. C

    Advice & Critique Please

    Alright, so reporting back in ... Smoked a 4lb brisket using same method but with a higher temp. Got the smoker up to 250* and left it in there for 4.5 hours. I was out, but when I came back it was up to 280*, so dropped it down a bit to 255*. It was done earlier than I thought. Used a probe...
  2. C

    Advice & Critique Please

    That’s the weird thing ... so assuming that ambient temperature of my smoker on my first attempt was 20* warmer than it was reading, that means the 321 ribs cooked at around 225* with the brisket. Did I cook the baby back ribs too long then? They certainly weren’t FOTB after foiling with apple...
  3. C

    Advice & Critique Please

    Thanks all! I’m going to give the brisket and 321 ribs a try again this Saturday. How would you recommend I keep the heat up? I’ve read filling the water bowl with hot water rather than cold. I’ve also read that buying bbq bricks and wrapping them in foil would helps retain heat.
  4. C

    Advice & Critique Please

    Thanks Gary! I appreciate the advice!
  5. C

    Advice & Critique Please

    Hi all, so tested out the thermometer tonight. It was off by 20*, the Bradley thermometer was reading cooler. Also, current outside temp is 49*, no wind, smoker was empty, and with the smoker cranked up full tilt it could only get up to 285* ... is that normal?
  6. C

    Advice & Critique Please

    Wow, thank you everyone for all the advice!! I’m going to test out the thermometer one night this week and give another brisket a shot on Saturday. I’ll be sure to report back. One last question, for now, with this smoker I have a dial. What happens if I crank it up to full tilt and it doesn’t...
  7. C

    Advice & Critique Please

    Thanks for the welcome Warren! Absolutely I get it’s a learning curve, I’m just trying to get as many of my ducks in a row with a solid game plan prior to my next attempt.
  8. C

    Advice & Critique Please

    Thanks all, really do appreciate the advice!! When wrapping the brisket at the stall temp, let’s say I’d wrap in aluminum foil, would you put any liquid in with it?
  9. C

    Advice & Critique Please

    Got it! Thank you. I’m going to test out the ambient temperature with another thermometer and compare. I’ll report back with the results. Would, or does, the amount of meat within the smoker change cooking times? Also, would the placement of the meat in the rack (either low near heat source...
  10. C

    Advice & Critique Please

    I followed that method for the ribs and they definitely weren’t falling apart... they were wrapped, I wouldn’t say tightly though. I think so far, if I’m understanding this right, the ribs and brisket were underdone, either due to timing, but likely too low of temperature...??
  11. C

    Advice & Critique Please

    Ahhh, ok didn’t know that. Will invest in one for sure! With regards to wrapping in foil, I presume this is towards the brisket. At what point do you wrap? The outside of the brisket was perfect, it was the inside, primarily the thicker side.
  12. C

    Advice & Critique Please

    Yes, was watching thermometer on smoker itself. I pre-heated to 225* and after I put meat in it was at 200*
  13. C

    Advice & Critique Please

    Good day all, My name is Chris. I live in Canada and have a Bradley Original 4-rack electric smoker. I’ve got 5-6 smokes under my belt - new to bbq/smoking all-together. Yesterday, I tried smoking a 6# brisket flat, following Jeff’s Garlic & Onion recipe. As well, I tried doing 321 Ribs, as...
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