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Recent content by ibsmokinjimi

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  1. ibsmokinjimi

    Hello from the ATL

    Can you direct me to your gauge?
  2. ibsmokinjimi

    LET'S TALK BRISKET!!

    I just wanted to share one more post. My overall experience smoking this meat was weird but an adventure. I started with a rub and let it sit in the fridge for 2 nights. Long story short, again, I am not sure of the exact temperature of the smoker but it had to be pushing 300 degrees. I used...
  3. LET'S TALK BRISKET!!

    LET'S TALK BRISKET!!

  4. 0416161949.jpg

    0416161949.jpg

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  5. 0416161949b.jpg

    0416161949b.jpg

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  6. 0416161917.jpg

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  7. ibsmokinjimi

    LET'S TALK BRISKET!!

    Yea, I checked in more than a few spots. Took it out, put it in a roasting pan...cut down the Center...and it's perfect...nice and tender. Juices come rushing out. Have it in some sauce in oven on 160 to keep it warm until company shows up here soon.
  8. ibsmokinjimi

    LET'S TALK BRISKET!!

    Idk if I screwed up, but I put the sucker on the smoker (an R2D2 smoker) no temp gauge. Its been on about 4 hours now. Checked temp it's already 200 degrees 7 pound chunk...I assume that smoker was seriously hot and cooked it already and even went through the stall?
  9. ibsmokinjimi

    Hello from the ATL

    I'm Jimi, I'll be 28 tomorrow (April 16th) I love to grill and smoke...currently I use an older type of smoker. Shaped like R2D2. Does not have a temperature gauge on it, which makes it more of a challenge but a fun one!
  10. ibsmokinjimi

    LET'S TALK BRISKET!!

    Now I'm terrified to try it! I just bought about a 7 pound brisket. Smoking it tomorrow. I put a rub on it last night and it's sitting in the fridge, covered. Its my understanding that when smoking...the meat will stall...and I have heard wrapping it in foil. Around what temp does it stall, and...
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