Recent content by kingzorkan

Drop the time in the foil to an hour should get you closer to that pull from the bone that you are looking for.  I have an MES 30 also and have noticed that if you stick to times/temps recommended for traditional smokers you will run a bit overcooked and dry.  Try 2.5-3hrs in the smoke and then...

The only list that matters is the number one spot: 1. Guinness The rest is a list of distant relatives: 2. Miller Lite 3. Genesee Cream Ale 4. Yeungling  After that...does it really matter?  Ice cold always works for me - as long as it isn't IPA or hipster-hoppy garbage. There's a local...

Nice looking ribs!  

Ribs are my favorite!  Looking good so far.

Thanks for the link, great thread!  Some great ideas in there.  Can't wait to try my next flat!

I know it is an old thread but it is new knowledge to me!  I am going to try the A1 glue next and let the cow rest in the smoker with the door open.  That technique sounds great!  Thanks for the pointers Bear!

Yeah, I agree.  I preferred using the covered pan to just straight wrapping the flat.  When I pulled it out this morning I realized that I really could have gone with more liquid to help out in the cooking process.  Also, what about injecting?  Will that do much to help the moisture aspect or is...

That's what I am thinking after this experience Al!  Thanks for checking it out.

This was a better brisket than the previous three I have attempted.  I waited too long to wrap and this lead to some toughness at the edges.  As you can see it sort of crumbled in places as I sliced.  The tenderness is good, but just too dry for my liking.  I learned a lot from this one, here's...

I had to go to bed on it last night while it was at about 175.  Woke up 6 hours later and it was at 188.  Here are the pics from slicing this morning.

Ok hit 170, pulled the brisket and brought it in. I took gr0uch0's advice and relaxed.  I have definitely messed up in the past here, getting used to the timing of a brisket seems all wrong...here's to hoping I got this one right.   Rather than wrap, I put it in a bbq tray, dressed it up...

So...I've been at 161 for about 3 hours now.  Is that too long?  I'll gladly take some expert input because this seems like a pretty long stall.  I'm hoping that I am just showing my greenness and that patience is gonna pay off here.

I am at 6 hours and am in the middle of the stall at 160.  Holding tight and being patient.

I have attempted 3 briskets thus far and have not been pleased with the results.  The flavors have been fine, but the right texture and consistency of the meat is eluding me.  I am going to post my process here and hope for the best!  I will post the grand finale pics no matter what, brisket or...

Those look great!  I might be doing chicken wings next now...