Recent content by dmess8541
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Double butt
Gents- Haven’t been on here in awhile, but rest assured my skills have been improving! Using this down time to enjoy some pulled pork. This has become my most revered smoker meal. 24 brine, rubbed and smoking with apple wood. I’ll try and post a complete photo if my hands aren’t too messy! -
Won't smoke below 225
Actually no I haven't. I've spent all my time in the sausage forums and search functions. Does this mean "cold smoking" is what I'm doing at 170? I was under the impression cold smoking was no heat at all....but, am new to smoking still so thanks for the info!- dmess8541
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- Forum: Propane Smokers
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Won't smoke below 225
Have the camp chef 18" vertical propane smoker. RUINED 10 pounds of snack sticks for the second time now because I can't generate smoke below 225 degrees. Both times I overlooked them by trying to get em smoked... I have read several threads with similar problems, but didn't see a clear...- dmess8541
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- Replies: 5
- Forum: Propane Smokers
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Hot link tips needed
Anyone?? I'm guessing this is a pretty standard thing.....someone has to know -
Hot link tips needed
After 2 hours on the search function.....I still need some info before I make some venison hot links What is the temp to be during the process? Am I going no smoke for first hour? Do I bump heat in smoker at any time? Finally, do I need to ice bath them when done? If so, how long Thanks... -
First brisket loaded in the MES
How was it? would love to see a pic of the sliced meat... -
Brisket Breakdown...1st timer!!!
As promised the Q view. It ended up taking 15.5 hrs start to finish. CHEF JJ'S SAUCE IS AWESOME!! I even ate the vegetables which had such great flavor. Now for the sad part....I am convinced I don't love the taste of brisket. I now know this as all my guests loved it, and I wasn't crazy... -
Brisket.JPG
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Brisket Breakdown...1st timer!!!
The probe didn't go in so easily....so I kept in on until it did. That is a good indicator-thanks for the tip! Photos will be posted next -
Brisket Breakdown...1st timer!!!
IT showed 190 and I pulled out the brisket. To be sure, I used measured the temp with two separate thermometers the maverick that was in it in the smoker and a kitchen probe. The readings then were 161 and 173??? ANY IDEAS? Is this normal? -
Brisket Breakdown...1st timer!!!
Whoa, whoa whoa buddy.....let me make sure I didn't screw it up!! I'm the guy who breaks a $350 part on my truck while trying to repair or replace a $2 part. Qview pics coming soon.....I have an IT of 173 right now (12 hrs into it) -
Brisket Breakdown...1st timer!!!
Well here's an update- 11 hrs later and I have an IT of 165. I put it in the pan and covered with foil, while removed the smoked vegetables/drip tray. A couple of mods I did (as I am PARANOID) of drying it out- layed bacon over the top of it 2 hours ago also put a stick of butter cut up in... -
Brisket Breakdown...1st timer!!!
Relatively...about 1.5 hrs or so. I live in berks county-about 20 mins from Allentown. I can't wait to taste it! Thanks again for your help Dave -
Brisket Breakdown...1st timer!!!
Well fellas-I'm up and running. It's just after midnight and I am watching my temps hover right around 218 degrees. I took a lot of tips from everyone on here (as I have no clue what I'm doing...) Here's the breakdown 7.5 lb brisket flat w nice fat on top mustard then dry rubbed 12 hours... -
Brisket in a Pan??
Rodriguez-that was the most detailed, simple instructions I have found on here. You answered all my questions-even the ones I didn't ask! Thanks a bunch. Dave
