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Recent content by Dantij
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Looks like your brisket turned out great. I'm a little late responding but I've done a few hot and fast briskets and they do come out pretty good but not GREAT. There's a reason the best pitmasters in the country cook their briskets low and slow and it's not because they have nothing better...
Couple of things that have been pointed out . Yes, the 9 hours at 180° is part of the problem. The other possible culprit is fat side up on a pellet smoker. Fat side should be down on pellet smokers because the heat source is directly below the brisket. Cooking at 180° for 1 hour and then...
Good morning. I started a brisket last night on my pellet cooker and I'm worried about the meat being in the safety zone too long . I set my smoker at180° and fell asleep for 4 hours!! The internal temp was 115°. I bumped the temp up to 225° and that carried it to an internal temp of 140° ...
Hello Kevin. Sorry to hear about your struggles with the reverse flow. As I mentioned a few months ago, I have the same issues with chicken, turkey, and even bbq beans. I have not put forth the effort in finding the solution to this issue like you have. I thank you for that. I'll probably...
Guys and gals,
I'm going to do some ribs this weekend . I'm curious. After my ribs are done cooking, can I hold them at 150°-160° for several hours like you would hold a brisket? I've held my briskets for 8+ hours at 160° and it comes out perfect every time. What will that long hold time do...
Haven't tried it yet. Not very interested either. I follow Jeremy and watched all his videos. This "secret" I'll leave alone. I think it'll create dirty sooty smoke.
I've used beef tallow on my last 6 or 8 briskets. I highly recommend it. I use about a tablespoon on the paper and drizzle another tablespoon on the brisket before wrapping.
Happy holidays ! Hope everybody's cooks came out as planned. I smoked 2- 13lb. turkeys Thursday and unfortunately had the same problem with soot on the skin. Prior to the cook, I cleaned under the baffle plate. There was quite a bit of build up in there. A years worth. The firebox was clean...
I have the same exact problem! I cook on a Lang 48 reverse flow cooker and I have the same issues when I smoke chicken or turkey. I cook with a clean hot fire with little to no smoke exiting the exhaust. My splits are medium in size, and I preheat them every time. They ignite immediately...