Recent content by litmanc1

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  1. litmanc1

    Brisket Question

    When I go shopping for a brisket at the local store, I see they have two types of briskets. One is the packer style and the other is an already trimmed brisket. The already trimmed briskets look like they have hardly any fat at all on them. Is one better to purchase than the other? Thanks Chris
  2. litmanc1

    3 Briskets

    Here is a before pic...just put them on.
  3. litmanc1

    3 Briskets

    I am starting 3 briskets this afternoon. All 3 around around 10lbs. Having a party with around 45-50 people. If it turns out well I will post pictures, if it turns out bad we call Pizza Hut... Chris
  4. litmanc1

    Another Brisket Question

    Quick question...Fat side up? Fat side down? Thanks Chris
  5. litmanc1

    Question

    Thanks for the tips and the comments on the pit. I wish I could tell you I made the pit, but I can not take the credit. A guy outside of Houston makes them in his free time and sells them...Perhaps I will take better pics soon... Chris
  6. litmanc1

    Question

    I will take all the tips i can get. You asked what type of smoker it is, Its a custom built smoker, I guess some might call it an offset barrel smoker. Here is a pic...
  7. litmanc1

    Question

    Im fairly new to smoking...Im wondering what the rule of thumb is for smoking a brisket. I think my temp should be around 220 or so. Is there a general guide on amount of time per pound for brisket? Chris
  8. litmanc1

    What are you smoking today

    I have 2 chickens going here. Gives me something to do while I drink beer...
  9. litmanc1

    Smoking meat just a fad........

    I guess its safe to say the guy isnt from Texas!!! Chris (new member) Katy, TX
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