Recent content by hecklar56
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Stuffed Pork Loin in The Pit Barrel Cooker
Awesome recipe. Wish I had emulated your stuffing but we did gluten free bread stuffing (pretty simple). THANK YOU!! Had to use a propane torch to crisp up the bacon and avoid overcooking the pork but worked out well. -
First Brisket - Let's go!
Thank you sir! This was perhaps my 'biggest' smoke in both size and length (and importance) with the MS Gravity 800 and man it has not disappointed. The reverse sears I've done on it have been pretty solid as well. -
First Brisket - Let's go!
Thank you! Was a great learning experience...the deliciousness was just a bonus heh -
First Brisket - Let's go!
Ok, so the evening got away from us a little bit, but here's the results.... Wrapped in foil, cooked another hour at 275. Probed at IT of 195 and it was butter soft. Pulled, wrapped in towel, put in cooler. 90 minutes later, sliced. Since it's our first one not a lot to compare with, but we all... -
First Brisket - Let's go!
All good my friend. Bark was pretty firm, so we went with the foil to try and increase temperature. Flat is still stalled at 171 point has come up to 175. Thank you! -
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First Brisket - Let's go!
Thanks for the reply! So would you wrap it? I was able to pick up some Butcher Paper so would use that but I'm on the fence whether to even wrap it at all. Thanks! -
Pfefferbeisser AKA Pepper Bites
Oh man these look good. Gonna have to try! -
First Brisket - Let's go!
Approaching hour 10. Flat is at 180, Point at 166. Last 20 degrees has been very slow going but that's ok. Would like to eat in about 4 hours and let it rest for two...so I'm wondering if I should wrap to take it from 180 (flat) to the 200 range. Thoughts? Paper or foil? Let it be? Feel like... -
First Brisket - Let's go!
Stepping away for a bit, just loaded up more charcoal and wood chunks. Flat is reading at 147, tip at 131. Trying out a new temp probe today (TempSpike) and not quite trusting it. So far so good! -
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First Brisket - Let's go!
Fantastic feedback and information, thank you! BTW, I get out to OKC regularly. Love it out there! EDIT: Just re-seated the wireless probe and did notice the outside was drying a bit. Hopefully the water will help some, thanks for the tip! -
First Brisket - Let's go!
Thanks for the reply. I guess I'm fine with lots of point too... I think keeping it elevated with the pan under is the right call, your feedback helped me decide. The grates are from my other smoker, mostly used for jerky. Just wondering if any liquid should go in that pan or just let it gather... -
First Brisket - Let's go!
Just about two hours in. Wondering if I should just forego the drip pan under it and put it right on the grate. If I keep it elevated, wondering if I should put any water or liquid in the pan to help with moisture... EDIT: Not sure what's up with my pic, but it comes up when you click. -
First Brisket - Let's go!
I put some grates from my MES40 in there to lift the brisket off the grill surface (and I put a drip pan under it to prevent any fires). Should I just put it right on the surface? The cut was from our 1/2 cow and was done by a processor, since this is my first attempt I don't have any...
