Recent content by corne84d
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Temperature difference in top and bottom grate of my WSM 18"
So I smoked two racks of spare ribs this past weekend in my WSM. I went with the good ole 3-2-1 method, but as I was smoking, I noticed that there was a pretty significant temperature difference between my top and bottom grate (like 25 degrees). Anyways, once all was said and done, the ribs that...- corne84d
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- Forum: Charcoal Smokers
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About to smoke my first ever brisket, realized I had a few noobie questions.
Yeah, I think next time I'm going to try and get a non-trimmed one from the butcher and trim it myself in conjunction with spraying some apple cider on it during the cook. As for the wood, I used five decent sized chunks of hickory. The flavor was real nice, not too bitter but definitely present. -
About to smoke my first ever brisket, realized I had a few noobie questions.
Alrighty, so the brisket is done and we have eaten. It was great! I wound up cooking it for about 4.5 hours until it plateaued at 160 degrees. Then I wrapped it in foil and kept going for another 4 hours until it was about 190. I took her off and put her in a cooler for another hour and then cut... -
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- Album: About to smoke my first ever brisket, realized I had a few noobie questions.
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- Album: About to smoke my first ever brisket, realized I had a few noobie questions.
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- Album: First Brisket
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About to smoke my first ever brisket, realized I had a few noobie questions.
Ok, got her all rubbed up, the smoker is stable at around 240 on the top grate and 225 on the bottom, off we go! 7.5 lbs, trimmed Fat side, everyone suggested scoring it, so I did. Better for smoke penetration? All rubbed up. Kept it simple for this first try: 50% salt, 50% pepper I...
