Recent content by figueroa2005

So crowd was hungry, I didn't take any pictures after resting and slicing.  Flavor was amazing, tenderness as perfect.  However i forgot I trim any of the fat cap off so there was close to an inch of fat on there that was exactly appetizing to all guests.  But over all everyone ate until they...

Well I have to wait until I get my son from my ex anyway so I will wait. But it's not being easy!

If it tastes near as good as it looks and smells, I'm sure I will think it a great success.  Just gonna let it sit in the cooler for a few hours and cut when company arrives.  My mouth is already watering!

14 hrs after starting, the brisket reached 192.  I'm a few greatly, but that's better than being late or waking up at 1 to put it on.  It is now wrapped and in the cooler.

12 hours on the smoker, IT of the brisket has been comfortably at 187 for a little over an hour.

The brisket is now sitting resolutely at 156.

Ok, that initial jump just had me worried.  Thanks for all the great info.  The lid won't get opened again until the IT is about 190

After about 2 hours on at roughly 235 the internal temp is reading 115. Is that normal? It seems like the temp climbed awfully quick. Any tips?

Ok thanks. I cleaned the ash out before laying my brisket on tonight.

Thanks for the response.  I wasn't sure how long to leave the ash, or if it would cause any harm or unsafe conditions.

I plan to smoke around 250, and from what I read it seems I can let it "rest" in a closed cooler double wrapped in heavy aluminum foil and it will stay at serving temp for several hours?  I got stuck with a pork shoulder on my first ever smoke and it took longer than expected.  So maybe I'm a...

I am cooking my first brisket ever tonight.  Starting around 10 or midnight, and planning on eating tomorrow around  5.  I have it covered in rub since this morning and sitting in the fridge.  It's a 12 pounder.  Any advice or tips would be great!  fat cap up And the other side: I will post...

I have a louisiana grills pellet grill/smoker how often should I be taking the grates out of my smoker and cleaning out all the ash? Also when I got it as a hand me down, I noticed it does not have the drip bucket, and i can't seem to find them on the LG website.  Does anyone know where I can...

Just made over the weekend.  Smoked two fryers at about 275 until internal temp was 160, then cranked it up to about 350 or 375 until internal temp was 175 and the skin came out with a light crisp, definitely not soggy but not fried chicken crispy either.

Ok so the chickens came out wonderfully juicy.  I set a thermometer in them and leave the lid closed so I didn't have any during pics.  However, my wife thought the chicken was perfectly tender well seasoned, but thought the chicken tasted too "gamey" or too much like chicken.  She loves meat...