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Recent content by Edward V Pena

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    Brisket: I have 12 hours till serving time, need help...

    Thanks guys. I kept it triple foil wrapped and triple wrapped with towels for 12 hrs and the temp stayed above 140 when i took out to slice. Brisket was so tender and juicy. I appreciate the help.
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    Brisket: I have 12 hours till serving time, need help...

    I finished up at 15lb brisket this morning at 7am. I have it triple wrapped in foil, then triple wrapped in towels in a cooler. Internal temp was 210 before I wrapped in towels. I smoked for 5.5 hrs then finished in oven so I could sleep. My predicament is that I have 12 hrs before serving...
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    Smoking multiple briskets for party

    I will be wrapping with butcher paper. As it may take me a little while to wrap 4 briskets, ill have to add that amount of time as the smoker will lose heat. Ill be starting with a coal bed but using oak logs to continue fire. Start at 6pm? Ouch and thanks. Ill take that extra time into account.
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    Smoking multiple briskets for party

    Hey guys, i have a question about smoking 4 briskets at once. What should I expect the time it will take to cook them? Im using a large offset smoker. 2 of the briskets are 12.5 lbs each and other 2 are 13.5 lbs each. I plan on starting the smoke about 10pm on Friday night. Serve about 5pm the...
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    Smoked my 3rd Brisket... Point section tender; Flat section rubbery???

    So I was mad when I started slicing but I sliced all the flat. I took yalls recommendations and tossed the slices of flat in the crock pot. I saved the juices from the initial unwrapping and tossed it in with the meat. It tenderized and tastes great. Thanks for yalls help.
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    Smoked my 3rd Brisket... Point section tender; Flat section rubbery???

    I pulled at 8.5 hrs. I pulled too early. UGH... I was using the temp to judge it. Next time i will try the toothpick as I feel the probe doesn't give me a good enough feel.
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    Smoked my 3rd Brisket... Point section tender; Flat section rubbery???

    Folks, Put my 10lb brisket in the offset at 10:30am. Wrapped in foil at 165 degrees at the point section. That was about 5.5 hours in. Pulled brisket when the point was at 205 degrees. I let it sit for 2 hours in its juices. Pulled and started slicing. Point section was tender and juicy. But...
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    Franklins BBQ

    I visited Franklin's BBQ about 2 months ago. I got there at 8am and was 27th in line. By noon I had my brisket and was tearing it up. I enjoyed the food but the wait isnt for everyone.
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    Smoking my first brisket... Fire got low for about an hour

    Hello Guys, my 1st post. I am smoking my first brisket. I had the brisket cooking for about 4 1/2 hours when I woke up to notice the fire got low. The fire temp was fluctuating 250-300 before I took a 2 hour nap. When I woke up the fire was really low (below 100). I panicked at got the fire...
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