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Recent content by eberleb

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  1. eberleb

    Double Smoked Ham Questions

    Did you try it, and how did it turn out? I know this reply is years late but I'm genuinely interested in trying this out.
  2. eberleb

    First smoked pulled pork -tips please

    Anyone have a minimum time it needs to rest once it hits 200?
  3. eberleb

    PERFECT RIBS EVERY TIME! This really works!

    Great thread, Al! I'll have to try leaving the membrane on next time. I removed mine already today. Also I'm using the rib rack that goes in the smoke vault. Will absolutely use butter, sugar, and some rub in the foil after three hours of smoke. I've gotten really good at doing pulled pork but...
  4. eberleb

    First Midnight Brisket...Hard To Leave and Go To Sleep!

    And the final shots. Taste was awesome!
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    IMG_6099.JPG

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    • Album: First Midnight Brisket...Hard To Leave and Go To Sleep!
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    • Album: First Midnight Brisket...Hard To Leave and Go To Sleep!
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    IMG_6100.JPG

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  8. eberleb

    First Midnight Brisket...Hard To Leave and Go To Sleep!

    Into the double foil wrapping!
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    IMG_6098.JPG

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  10. eberleb

    First Midnight Brisket...Hard To Leave and Go To Sleep!

    I just went lower on the temps overnight because I know since I was cooking all night, I have plenty of time until my guests arrive today. I'm in no hurry. 128521
  11. eberleb

    First Midnight Brisket...Hard To Leave and Go To Sleep!

    0715 - flipped it, probed it and its reading 167 internal. Glad I didn't sleep in! Added wood mixture and water. Luckily the pan didn't go completely dry anyhow. There was just a bit left. 3 more degrees and it's into a double foil wrap.
  12. First Midnight Brisket...Hard To Leave and Go To Sleep!

    First Midnight Brisket...Hard To Leave and Go To Sleep!

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    IMG_6095.JPG

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  15. eberleb

    First Midnight Brisket...Hard To Leave and Go To Sleep!

    So I got a 9.1 lb flat from the store and applied my Rub this afternoon as well as started to soak my mixture of hickory and applewood chunks. Fired up my Camp Chef 24" at 2345 to 180 degrees and put the meat in the smoker fat cap up. It's 0030 now and I have a stable 180 degrees inside with...
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