Recent content by hattsoff
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Hattsoff -less than a weekend warrior
Thank you @WaterinHoleBrew and @Wolfman1955. Great forum and people already. -
Brisket cooking too fast?
Thank you geerock. ..just hearing that is a huge help. Epic fail, I am using the MB temp and meat probe. Maybe I will grab a better one for future cooking attempts. I am planning a 190-195 removal and then slice. I did a rub with a yellow mustard spread first...and to fuel the fire, I put... -
Hattsoff -less than a weekend warrior
Name is Hattsoff...ok Jason Hatt. Currently residing south of Kansas City MO (Lee's Summit). Middle aged just started smoking about 2 months ago...found this forum for a pork rub on first night...I guess lurking ever since. Probably will smoke about 2 times a month (don't think I can afford... -
Brisket cooking too fast?
Hey guys...I know this thread is at about a year old...but I am doing my first brisket and have the same panic...I used on online meat calculator and I told me my 10lb brisket was to go in at 2:30am and would be ready to come out 2:30pm to start a four hour rest (slicing and dinner at 6:30pm)...
